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	1.	Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait. [electronic resource] by Zullo, B A Ciafardini, G Producer: 20190130 In: Food microbiology vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Microbiological activity in stored olive oil. [electronic resource] by Ciafardini, G Zullo, B A Producer: 20020730 In: International journal of food microbiology vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Lipolytic yeasts distribution in commercial extra virgin olive oil. [electronic resource] by Zullo, B A Ciafardini, G Producer: 20090130 In: Food microbiology vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of lipolytic activity of Candida adriatica, Candida diddensiae and Yamadazyma terventina on the acidity of extra-virgin olive oil with a different polyphenol and water content. [electronic resource] by Ciafardini, G Zullo, B A Producer: 20150908 In: Food microbiology vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	In vitro potential antioxidant activity of indigenous yeasts isolated from virgin olive oil. [electronic resource] by Ciafardini, G Zullo, B A Producer: 20200424 In: Journal of applied microbiology vol. 128 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives. [electronic resource] by Ciafardini, G Zullo, B A Producer: 20191212 In: Food microbiology vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Distribution of dimorphic yeast species in commercial extra virgin olive oil. [electronic resource] by Zullo, B A Cioccia, G Ciafardini, G Producer: 20101213 In: Food microbiology vol. 27 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Lipase production by yeasts from extra virgin olive oil. [electronic resource] by Ciafardini, G Zullo, B A Iride, A Producer: 20060925 In: Food microbiology vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage. [electronic resource] by Zullo, B A Cioccia, G Ciafardini, G Producer: 20131223 In: Food microbiology vol. 36 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Taggiasca extra virgin olive oil colonization by yeasts during the extraction process. [electronic resource] by Ciafardini, G Cioccia, G Zullo, B A Producer: 20170306 In: Food microbiology vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil. [electronic resource] by Ciafardini, G Zullo, B A Cioccia, G Iride, A Producer: 20060406 In: International journal of food microbiology vol. 107 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)