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Volumn 16, Issue 1, 2004, Pages 105-111

Transfer of selected yeasts to oil through olive inoculation

Author keywords

Inoculation; Olive oil; Olives; Yeast

Indexed keywords

CANDIDA; CANDIDA BOIDINII; OLEACEAE; WILLIOPSIS; WILLIOPSIS CALIFORNICA;

EID: 2442448412     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (12)

References (9)
  • 3
    • 0002391620 scopus 로고
    • Influence of agricultural techniques, cultivar, and area of origin on characteristics of virgin olive oil and on levels of some of its minor components
    • Bruni U., Fiorino P. and Cortesi N. 1994. Influence of agricultural techniques, cultivar, and area of origin on characteristics of virgin olive oil and on levels of some of its minor components. Olivae 53: 28.
    • (1994) Olivae , vol.53 , pp. 28
    • Bruni, U.1    Fiorino, P.2    Cortesi, N.3
  • 5
    • 0036486633 scopus 로고    scopus 로고
    • Survival of micro-organisms in extra virgin olive oil during storage
    • Ciafardini G. and Zullo B.A. 2002b. Survival of micro-organisms in extra virgin olive oil during storage. Food Microbiol. 19: 105.
    • (2002) Food Microbiol. , vol.19 , pp. 105
    • Ciafardini, G.1    Zullo, B.A.2
  • 6
    • 0027465230 scopus 로고
    • Purification and characterization of an extremely stable β-glucosidase from the hyperthermophylic archaenon Pyrococcus furiosus
    • Kengen S.W.M., Luesink E.J., Stams A.J.M. and Zehnder A.J.B. 1993. Purification and characterization of an extremely stable β-glucosidase from the hyperthermophylic archaenon Pyrococcus furiosus. Eur. J. Biochem. 213: 305.
    • (1993) Eur. J. Biochem. , vol.213 , pp. 305
    • Kengen, S.W.M.1    Luesink, E.J.2    Stams, A.J.M.3    Zehnder, A.J.B.4
  • 8
    • 33751385229 scopus 로고
    • Simple and hydrolyzable compounds in virgin olive oil: 3. Spectroscopic characterizations of the secoiridoid derivatives
    • Montedoro G.F., Servili M., Baldioli M., Selvaggini R., Miniati E. and Macchioni A. 1993. Simple and hydrolyzable compounds in virgin olive oil: 3. Spectroscopic characterizations of the secoiridoid derivatives. J. Agric. Food Chem. 41: 2228.
    • (1993) J. Agric. Food Chem. , vol.41 , pp. 2228
    • Montedoro, G.F.1    Servili, M.2    Baldioli, M.3    Selvaggini, R.4    Miniati, E.5    Macchioni, A.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.