In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Fermented foods and beverages are a heterogeneous class of products with a relevant
worldwide significance for human economy, nutrition and health for millennia. A huge …

Microbial community and volatilome of brines were monitored during the spontaneous
fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar …

Table olives are one of the most popular plant-derived fermented products. Their enhanced
nutritional value due to the presence of phenolic compounds and monounsaturated fatty …

Table olives are among the most well-known fermented foods, being a vital part of the
Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing …

As an alternative to traditional sensory analysis evaluation, machine olfaction represents a
valuable tool for detecting incipient defects caused by microorganisms. For this purpose …

In the present study, 49 yeast strains previously isolated from cv. Kalamata table olive
fermentation were assessed for their probiotic potential and technological characteristics …

This study is aimed to investigate bacterial community and its dynamics during the
fermentation of Nocellara Etnea table olives and to study its effect on metabolome formation …

Table olives are considered the most widespread fermented food in the Mediterranean area
and their consumption is expanding all over the world. This fermented vegetable can be …

The consumption of mulberries (Morus spp.) as functional foods has been on the rise due to
their wholesome properties, delicate taste, and unique flavor. The volatile flavor is an …