Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes
Chytiri, Agathi, Tasioula‐Margari, Maria, Bleve, Gianluca, Kontogianni, Vasiliki G, Kallimanis, Aristeidis, Kontominas, Michael G
Published in Journal of the science of food and agriculture (01.02.2020)
Published in Journal of the science of food and agriculture (01.02.2020)
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Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters
Bleve, Gianluca, Tufariello, Maria, Durante, Miriana, Grieco, Francesco, Ramires, Francesca Anna, Mita, Giovanni, Tasioula-Margari, Maria, Logrieco, Antonio Francesco
Published in Food microbiology (01.04.2015)
Published in Food microbiology (01.04.2015)
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Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology
D'Antuono, Isabella, Kontogianni, Vassiliki G., Kotsiou, Kali, Linsalata, Vito, Logrieco, Antonio F., Tasioula-Margari, Maria, Cardinali, Angela
Published in Food research international (01.11.2014)
Published in Food research international (01.11.2014)
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Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds
Pouliarekou, Eirini, Badeka, Anastasia, Tasioula-Margari, Maria, Kontakos, Stavros, Longobardi, Francesco, Kontominas, Michael G.
Published in Journal of Chromatography A (21.10.2011)
Published in Journal of Chromatography A (21.10.2011)
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New process for production of fermented black table olives using selected autochthonous microbial resources
Tufariello, Maria, Durante, Miriana, Ramires, Francesca A, Grieco, Francesco, Tommasi, Luca, Perbellini, Ezio, Falco, Vittorio, Tasioula-Margari, Maria, Logrieco, Antonio F, Mita, Giovanni, Bleve, Gianluca
Published in Frontiers in microbiology (24.09.2015)
Published in Frontiers in microbiology (24.09.2015)
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Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives
Bleve, Gianluca, Tufariello, Maria, Durante, Miriana, Perbellini, Ezio, Ramires, Francesca A, Grieco, Francesco, Cappello, Maria S, De Domenico, Stefania, Mita, Giovanni, Tasioula-Margari, Maria, Logrieco, Antonio F
Published in Frontiers in microbiology (2014)
Published in Frontiers in microbiology (2014)
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Changes Occurring in Phenolic Compounds and α-Tocopherol of Virgin Olive Oil during Storage
Okogeri, Otu, Tasioula-Margari, Maria
Published in Journal of agricultural and food chemistry (27.02.2002)
Published in Journal of agricultural and food chemistry (27.02.2002)
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Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type
Kotsiou, Kali, Tasioula-Margari, Maria, Fiore, Alberto, Gökmen, Vural, Fogliano, Vincenzo
Published in European food research & technology (01.05.2013)
Published in European food research & technology (01.05.2013)
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Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology: Recovery and Utilization of Valuable Compounds from Food Processing By-products
D'ANTUONO, Isabella, KONTOGIANNI, Vassiliki G, KOTSIOU, Kali, LINSALATA, Vito, LOGRIECO, Antonio F, TASIOULA-MARGARI, Maria, CARDINALI, Angela
Published in Food research international (2014)
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Published in Food research international (2014)
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