112 CULTIVAR ANALYSIS AND PROSPECTIVE STUDIES No. 35 Olive groves and olive oil Malheiro, R., Sousa, A., Casal, S., Bento, A., & Pereira, J. A. (2011). Cultivar effect on the phenolic composition and antioxidant potential of pitted table olives. Food and Chemical Toxicology, 49(2), 450–457. https://doi.org/10.1016/j.fct.2010.11.023 Martins, F., Ramalhosa, E., Rodrigues, N., Pereira, J. A., Baptista, P., Barreiro, M. F. F., & Crugeira, P. J. L. (2024). Effect of photostimulation using red LED light on the natural fermentation of table olives: An innovative case study involving the ‘Negrinha do Freixo’ variety. Journal of Photochemistry and Photobiology B: Biology, 256, 112945. https://doi.org/10.1016/j.jphotobiol.2024.112945 Martins F., Rodrigues N., Pereira J.A. & Ramalhosa E. (2024). Effect of cleaning and disinfection methods on the hygienic conditions of fermentation tanks for table olives (Olea europaea L.) of the Negrinha de Freixo cultivar. Food Microbiology, 119, 104425. Martins, F., Rodrigues, N., & Ramalhosa, E. (2025). A Review of the Microbial Dynamics of Natural and Traditional Fermentations of Table Olives. Applied Microbiology, 5(2), 52. https://doi.org/10.3390/applmicrobiol5020052 Michailidou S., Petrovits G.E., Kyritsi M., Argiriou A. (2021b). Amplicon metabarcoding data of prokaryotes and eukaryotes present in ‘Kalamata’ table olives packaged under modified atmosphere. Data in Brief, 38, 107314. https://doi.org/10.1016/j.dib.2021.107314 Michailidou, S., Trikka, F., Pasentsis, K., Petrovits, G. E., Kyritsi, M., & Argiriou, A. (2021). Insights into the evolution of the microbiome of Greek-style table olives stored under modified atmosphere: Biochemical implications for product quality. Food Control, 130, 108286. https://doi.org/10.1016/j.foodcont.2021.108286 Moreno-Baquero J.M., Bautista-Gallego J., GarridoFernández A., López-López A. (2013). Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures. Food Chemistry, 138, 1–8. Oliveira, T., Ramalhosa, E., Nunes, L., Pereira, J. A., Colla, E., & Pereira, E. L. (2017). Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from north-eastern Portugal. Innovative Food Science & Emerging Technologies, 44, 167–172. https://doi.org/10.1016/j.ifset.2017.06.003 Pereira, J. A., Pereira, A. P. G., Ferreira, I. C. F. R., Valentão, P., Andrade, P. B., Seabra, R., Estevinho, L., & Bento, A. (2006). Table Olives from Portugal: Phenolic Compounds, Antioxidant Potential, and Antimicrobial Activity. Journal of Agricultural and Food Chemistry, 54(22), 8425–8431. https://doi.org/10.1021/jf061769j Perpetuini, G., Prete, R., Garcia-Gonzalez, N., Khairul Alam, M., & Corsetti, A. (2020). Table Olives: More than a Fermented Food. Foods, 9(2), 178. https://doi.org/10.3390/foods9020178 Ribeiro, T. B., Bonifácio-Lopes, T., Morais, P., Miranda, A., Nunes, J., Vicente, A. A., & Pintado, M. (2021). Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion. Journal of Food Engineering, 297, 110476. https://doi.org/10.1016/j. jfoodeng.2021.110476 Rocha J., Borges N., Pinho O. (2020). Table olives and health: a review. Journal of Nutritional Science, 9, e57, p.16. https:// doi.org/10.1017/jns.2020.50 Rodrigues, N., Oliveira, C., Casal, S., Pereira, J. A., & Ramalhosa, E. (2022). “Table Olive Flours”: An Ingredient Rich in Bioactive Compounds? Applied Sciences, 12(3), 1661. https://doi.org/10.3390/app12031661 Roila R., Stefanetti V., Carboni F., Altissimi C., Ranucci D., Valiani A., Branciari R. (2024). Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations. Italian Journal of Food Safety, https://doi.org/10.4081/ijfs.2024.12447 Sousa, A., Casal, S., Bento, A., Malheiro, R., Oliveira, M. B. P. P., & Pereira, J. A. (2011). Chemical characterisation of “Alca-parras” stoned table olives from north-east Portugal. Molecules, 16(11), 9025–9040. https://doi.org/10.3390/ molecules16119025 Sousa, A., Ferreira, I. C. F. R., Calhelha, R., Andrade, P. B., Valentão, P., Seabra, R., Estevinho, L., Bento, A., & Pereira, J. A. (2006). Phenolics and antimicrobial activity of traditional stoned table olives ‘alcaparra’. Bioorganic & Medicinal Chemistry, 14(24), 8533–8538. https://doi.org/10.1016/j. bmc.2006.08.027 Vaccalluzzo, A., Pino, A., Russo, N., De Angelis, M., Caggia, C., & Randazzo, C. L. (2020). FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring during the fermentation of table olives. Food Microbiology, 92, 103606. https://doi.org/10.1016/j.fm.2020.103606 Zullo, B. A., & Ciafardini, G. (2024). Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight CO₂Pressure and Low Salt Content. Foods, 13(23), 3799. https://doi.org/10.3390/foods13233799
RkJQdWJsaXNoZXIy MTgxOTE4Nw==