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Publications by Tha’er Ajouly

Effect of Different Fermentation Processes on the Phytochemical Properties of Green Table Olives

Revista Brasileira de Fruticultura

English

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Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

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Controlled Fermentation of Moroccan Picholine Green Olives by Oleuropein-Degrading Lactobacilli Strains

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Elaboration of Table Olives

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A Regression Analysis on the Green Olives Debittering

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A Simple Model of the Diffusion Phenomena Taking Place During the Debittering Process of Green Table Olives

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Physico-Chemical and Microbiological Characterization of Spontaneous Fermentation of Cellina Di NardÃ² and Leccino Table Olives

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Sodium Diffusion in Green Olives During the Debittering. II: Effect of Lye Temperature

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