Concepedia

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

Maria Aponte, Valeria Ventorino, Giuseppe Blaiotta, Giorgio Volpe, Vittorio Farina, Giuseppe Avellone, Carmela Maria Lanza, Giancarlo Moschetti

Food Microbiology · 2009 · 125 citations · 38 references

DOI

Concepts

References

38

DNA sequencing with chain-terminating inhibitors

Frederick Sanger, S. Nicklen, Alan Coulson · Proceedings of the National Academy of Sciences · 1977 · 69.3K citations · Full text

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Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers

Braulio Esteve‐Zarzoso, Carmela Belloch, F. Uruburu et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 1999 · 966 citations

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Identification of clinically important ascomycetous yeasts based on nucleotide divergence in the 5' end of the large-subunit (26S) ribosomal DNA gene

Cletus P. Kurtzman, Christie J. Robnett · Journal of Clinical Microbiology · 1997 · 947 citations · Full text

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Changes in the Volatile Composition of Virgin Olive Oil during Oxidation:  Flavors and Off-Flavors

M. T. Morales, José Julián Ríos, Ramón Aparicio · Journal of Agricultural and Food Chemistry · 1997 · 331 citations

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Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds

Franca Angerosa · Food Chemistry · 2000 · 276 citations

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