Maria Gabriella Di Serio

Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products

B. Lanza, M. Bacceli, M. Cellini, 2021, Fermentation.

Isolation and preliminary characterization of Lactobacillus plantarum bacteriophages from table olive fermentation

B. Lanza, M. Zago, L. Rossetti, 2011, Annals of Microbiology.

Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil

M. Servili, M. Pagano, L. Giansante, 2021, Foods.

Ethyl esters versus fermentative organoleptic defects in virgin olive oil.

L. Giansante, Giuseppina Di Loreto, Luciana Di Giacinto, 2017, Food chemistry.

Long-Term Spreading of Olive Mill Wastewater on Olive Orchard: Effects on Olive Production, Oil Quality, and Soil Properties

B. Lanza, M. Di Serio, L. Di Giovacchino, 2017 .