Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production

by Cidália Peres, Luis Catulo, Dulce Brito, Cristina Pintado
Published 2008-09-01

Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan Green Olives

by Zahra Lamzira, Dulce Brito, Manuella Oliveira, Mohamed Faid, Cidalia Peres, Abdeslam Asehraou
Published 2005-01-01

Biotechnology of olive fermentation of ‘Galega' Portuguese variety

by Manuela Oliveira, Dulce Brito, Luís Catulo, Fausto Leitão, Lucília Gomes, Sandra Silva, Luís Vilas-Boas, Amália Peito, Isabel Fernandes, Francisca Gordo, Cidália Peres
Published 2004-09-01