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Foods (Basel, Switzerland)|December 11, 2025
CO2 and Acidification of Low-Salt Brine Promote Some Yeasts and Penalize Bacteria in Naturally Brined Black Table Olive FermentationBiagi Angelo Zullo, Gino CiafardiniMicroorganisms|October 27, 2022
Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table OlivesBiagi Angelo Zullo, Gino CiafardiniJournal of Applied Microbiology|February 9, 2022
Role of yeasts in the qualitative structuring of extra virgin olive oilBiagi Angelo Zullo, Gino CiafardiniFoods (Basel, Switzerland)|March 25, 2022
Microbiological and Enzymatic Activity Modulates the Bitter Taste Reduction in Decanted Coratina Olive OilGino Ciafardini, Biagi Angelo ZulloFoods (Basel, Switzerland)|July 26, 2020
Use of Air-Protected Headspace to Prevent Yeast Film Formation on the Brine of Leccino and Taggiasca Black Table Olives Processed in Industrial-Scale Plastic BarrelsGino Ciafardini, Biagi Angelo ZulloFoods (Basel, Switzerland)|December 17, 2024
Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight CO2 Pressure and Low Salt ContentBiagi Angelo Zullo, Gino CiafardiniFoods (Basel, Switzerland)|November 14, 2023
A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt ContentGino Ciafardini, Biagi Angelo ZulloFood Microbiology|November 28, 2017
Virgin olive oil yeasts: A reviewGino Ciafardini, Biagi Angelo ZulloMicroorganisms|May 7, 2020
Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the OilBiagi Angelo Zullo, Gino CiafardiniMicroorganisms|March 19, 2020
Differential Microbial Composition of Monovarietal and Blended Extra Virgin Olive Oils Determines Oil Quality During StorageBiagi Angelo Zullo, Gino CiafardiniPageof 2