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Publications by Cinzia L. Randazzo
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations
Frontiers in Microbiology
Microbiology
Bacterial Biota of Women With Bacterial Vaginosis Treated With Lactoferrin: An Open Prospective Randomized Trial
Microbial Ecology in Health and Disease
Related publications
Effect of Different Fermentation Processes on the Phytochemical Properties of Green Table Olives
Revista Brasileira de Fruticultura
Plant Science
Agronomy
Crop Science
Food Science
Application of Starter Cultures to Table Olive Fermentation: An Overview on the Experimental Studies
Frontiers in Microbiology
Microbiology
Determination of Antagonistic Starter Cultures for Pickle and Olive Fermentation Processes
Czech Journal of Food Sciences
Food Science
Suitability of a Probiotic Lactobacillus Paracasei Strain as a Starter Culture in Olive Fermentation and Development of the Innovative Patented Product “Probiotic Table Olives”
Frontiers in Microbiology
Microbiology
Elaboration of Table Olives
Grasas y Aceites
Organic Chemistry
Food Science
Physico-Chemical and Microbiological Characterization of Spontaneous Fermentation of Cellina Di Nardò and Leccino Table Olives
Frontiers in Microbiology
Microbiology
Relationship Between Ergosterol Concentrations in Wine Yeast and Sugar Fermentation at Different Temperatures
South African Journal of Enology & Viticulture
Controlled Fermentation of Moroccan Picholine Green Olives by Oleuropein-Degrading Lactobacilli Strains
Grasas y Aceites
Organic Chemistry
Food Science
Malo-Lactic Fermentation Tests Using Commercial Starter Cultures of Lactic Acid Bacteria in Domestic Red Winemaking
JOURNAL OF THE BREWING SOCIETY OF JAPAN
