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Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.
Bleve G, Tufariello M, Durante M, Perbellini E, Ramires FA, Grieco F, Cappello MS, De Domenico S, Mita G, Tasioula-Margari M, Logrieco AF. Bleve G, et al. Among authors: tasioula margari m. Front Microbiol. 2014 Oct 28;5:570. doi: 10.3389/fmicb.2014.00570. eCollection 2014. Front Microbiol. 2014. PMID: 25389422 Free PMC article.
Comparison of analytical methodologies based on 1h and 31p NMR spectroscopy with conventional methods of analysis for the determination of some olive oil constituents.
Dais P, Spyros A, Christophoridou S, Hatzakis E, Fragaki G, Agiomyrgianaki A, Salivaras E, Siragakis G, Daskalaki D, Tasioula-Margari M, Brenes M. Dais P, et al. Among authors: tasioula margari m. J Agric Food Chem. 2007 Feb 7;55(3):577-84. doi: 10.1021/jf061601y. J Agric Food Chem. 2007. PMID: 17263444