Debittering | List of Frontiers open access articles

Review

Published on 17 Nov 2021

Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals

in Sustainable Food Processing

Xin Ying
Dominic Agyei
Chibuike Udenigwe
Benu Adhikari
Bo Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.769028

15,523 views
34 citations

Original Research

Published on 08 Feb 2019

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

in Food Microbiology

Alessandra Pino
Amanda Vaccalluzzo
Lisa Solieri
Flora V. Romeo
Aldo Todaro
Cinzia Caggia
Francisco Noé Arroyo-López
Joaquin Bautista-Gallego
Cinzia L. Randazzo

Frontiers in Microbiology

doi 10.3389/fmicb.2019.00174

6,318 views
59 citations

Original Research

Published on 28 Oct 2014

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

in Food Microbiology

Gianluca Bleve
Maria Tufariello
Miriana Durante
Ezio Perbellini
Francesca A. Ramires
Francesco Grieco
Maria S. Cappello
Stefania De Domenico
Giovanni Mita
Maria Tasioula-Margari

Frontiers in Microbiology

doi 10.3389/fmicb.2014.00570

13,019 views
86 citations

Original Research

Published on 19 Oct 2015

Upscale of recombinant α-L-rhamnosidase production by Pichia pastoris MutS strain

in Microbiotechnology

Kristína Markošová
Lenka Weignerova
Michal Rosenberg
Vladimír Křen
Martin Rebroš

Frontiers in Microbiology

doi 10.3389/fmicb.2015.01140

9,568 views
23 citations

Review

Published on 04 Apr 2018

Technologies and Trends to Improve Table Olive Quality and Safety

in Food Microbiology

Marco Campus
Nurcan Değirmencioğlu
Roberta Comunian

Frontiers in Microbiology

doi 10.3389/fmicb.2018.00617

17,514 views
61 citations

Original Research

Published on 29 May 2020

Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation

in Food Microbiology

Dimitrios A. Anagnostopoulos
Eleni Kamilari
Dimitrios Tsaltas

Frontiers in Microbiology

doi 10.3389/fmicb.2020.01128

5,176 views
30 citations

Articles

Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

Upscale of recombinant α-L-rhamnosidase production by Pichia pastoris MutS strain

Technologies and Trends to Improve Table Olive Quality and Safety

Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation