Concepedia

YEAST dynamics during the natural fermentation process of table olives ( Negrinha de Freixo cv.)

Ermelinda Pereira, Elsa Ramalhosa, A.L.C.C. Borges, José Alberto Pereira, Paula Baptista

Food Microbiology · 2014 · 45 citations · 22 references

DOI

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References

22

Measuring biological diversity

Anne E. Magurran · Choice Reviews Online · 2004 · 6.7K citations

Measuring Biological Diversity

Julian Reid · Austral Ecology · 2005 · 4.5K citations

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Natural Antibiotic Resistance and Contamination by Antibiotic Resistance Determinants: The Two Ages in the Evolution of Resistance to Antimicrobials

José Luis Martínez · Frontiers in Microbiology · 2012 · 2.1K citations · Full text

Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines

Chrysoula C. Tassou, Efstathios Ζ. Panagou, K. Katsaboxakis · Food Microbiology · 2002 · 169 citations

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Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

Efstathios Ζ. Panagou, Ulrich Schillinger, Charles M. A. P. Franz et al. · Food Microbiology · 2007 · 164 citations

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