Bleve G - Search Results

1

Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives.

Tarantini A, Crupi P, Ramires FA, D'Amico L, Romano G, Blando F, Branco P, Clodoveo ML, Corbo F, Cardinali A, Bleve G. Tarantini A, et al. Among authors: bleve g. Food Microbiol. 2024 Sep;122:104537. doi: 10.1016/j.fm.2024.104537. Epub 2024 Apr 11. Food Microbiol. 2024. PMID: 38839217 Free article.

2

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 G, Tufariello M, Durante M, Grieco F, Ramires FA, Mita G, Tasioula-Margari M, Logrieco AF. Bleve G, et al. Food Microbiol. 2015 Apr;46:368-382. doi: 10.1016/j.fm.2014.08.021. Epub 2014 Sep 6. Food Microbiol. 2015. PMID: 25475307

3

Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility.

D'Antuono I, Bruno A, Linsalata V, Minervini F, Garbetta A, Tufariello M, Mita G, Logrieco AF, Bleve G, Cardinali A. D'Antuono I, et al. Among authors: bleve g. Food Chem. 2018 May 15;248:137-145. doi: 10.1016/j.foodchem.2017.12.032. Epub 2017 Dec 11. Food Chem. 2018. PMID: 29329836

4

Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols.

Ramires FA, Bavaro AR, D'Antuono I, Linsalata V, D'Amico L, Baruzzi F, Pinto L, Tarantini A, Garbetta A, Cardinali A, Bleve G. Ramires FA, et al. Among authors: bleve g. World J Microbiol Biotechnol. 2023 Jul 26;39(10):258. doi: 10.1007/s11274-023-03708-y. World J Microbiol Biotechnol. 2023. PMID: 37493825 Free PMC article.

5

New process for production of fermented black table olives using selected autochthonous microbial resources.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, Falco V, Tasioula-Margari M, Logrieco AF, Mita G, Bleve G. Tufariello M, et al. Among authors: bleve g. Front Microbiol. 2015 Sep 24;6:1007. doi: 10.3389/fmicb.2015.01007. eCollection 2015. Front Microbiol. 2015. PMID: 26441932 Free PMC article.

6

Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation.

Tufariello M, Anglana C, Crupi P, Virtuosi I, Fiume P, Di Terlizzi B, Moselhy N, Attay HA, Pati S, Logrieco AF, Mita G, Bleve G. Tufariello M, et al. Among authors: bleve g. J Sci Food Agric. 2019 Mar 30;99(5):2504-2512. doi: 10.1002/jsfa.9460. Epub 2018 Dec 12. J Sci Food Agric. 2019. PMID: 30379330

7

Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food.

Ramires FA, Bleve G, De Domenico S, Leone A. Ramires FA, et al. Among authors: bleve g. Foods. 2022 Dec 8;11(24):3974. doi: 10.3390/foods11243974. Foods. 2022. PMID: 36553715 Free PMC article.

8

Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products.

Ramires FA, Durante M, D'Antuono I, Garbetta A, Bruno A, Tarantini A, Gallo A, Cardinali A, Bleve G. Ramires FA, et al. Among authors: bleve g. Int J Mol Sci. 2024 Jan 5;25(2):684. doi: 10.3390/ijms25020684. Int J Mol Sci. 2024. PMID: 38255758 Free PMC article.

9

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. Front Microbiol. 2014 Oct 28;5:570. doi: 10.3389/fmicb.2014.00570. eCollection 2014. Front Microbiol. 2014. PMID: 25389422 Free PMC article.

10

In vitro activity of antimicrobial compounds against Xylella fastidiosa, the causal agent of the olive quick decline syndrome in Apulia (Italy).

Bleve G, Gallo A, Altomare C, Vurro M, Maiorano G, Cardinali A, D'Antuono I, Marchi G, Mita G. Bleve G, et al. FEMS Microbiol Lett. 2018 Mar 1;365(5). doi: 10.1093/femsle/fnx281. FEMS Microbiol Lett. 2018. PMID: 29390137

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