{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,6,11]],"date-time":"2025-06-11T04:13:16Z","timestamp":1749615196815,"version":"3.41.0"},"reference-count":160,"publisher":"Elsevier","isbn-type":[{"type":"print","value":"9780128023099"}],"license":[{"start":{"date-parts":[[2017,1,1]],"date-time":"2017-01-01T00:00:00Z","timestamp":1483228800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2017]]},"DOI":"10.1016\/b978-0-12-802309-9.00022-4","type":"book-chapter","created":{"date-parts":[[2016,9,17]],"date-time":"2016-09-17T19:42:55Z","timestamp":1474141375000},"page":"517-542","source":"Crossref","is-referenced-by-count":4,"title":["Role of Natural Fermented Olives in Health and Disease"],"prefix":"10.1016","author":[{"given":"C.M.","family":"Peres","sequence":"first","affiliation":[]},{"given":"C.","family":"Peres","sequence":"additional","affiliation":[]},{"given":"F.","family":"Xavier Malcata","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib2","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1016\/j.fm.2012.07.006","article-title":"Characterization of lactic acid bacteria from naturally-fermented Manzanilla Alorena green table olives","volume":"32","author":"Abriouel","year":"2012","journal-title":"Food Microbiology"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib3","doi-asserted-by":"crossref","first-page":"377","DOI":"10.2174\/138945007779940052","article-title":"Growth plate cartilage as developmental model in osteoarthritis research \u2013 potentials and limitations","volume":"8","author":"Aigner","year":"2007","journal-title":"Current Drug Targets"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib4","doi-asserted-by":"crossref","first-page":"827","DOI":"10.3923\/pjn.2010.827.832","article-title":"Major anti-nutrients found in plant protein sources: their effect on nutrition","volume":"9","author":"Akande","year":"2010","journal-title":"Pakistan Journal of Nutrition"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib5","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1021\/jf102319y","article-title":"Antioxidant, antiproliferative, and pro-apoptotic capacities of pentacyclic triterpens found in the skin of olive on MCF-7 human breast cancer cells and their effects on DNA damage","volume":"59","author":"Allouche","year":"2011","journal-title":"Journal of Agriculture of Food Chemistry"},{"issue":"9","key":"10.1016\/B978-0-12-802309-9.00022-4_bib6","doi-asserted-by":"crossref","first-page":"709","DOI":"10.1002\/ejlt.200600137","article-title":"Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria","volume":"108","author":"Aloglu","year":"2006","journal-title":"European Journal of Lipid Science and Technology"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib7","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1016\/j.foodchem.2006.09.029","article-title":"Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds","volume":"104","author":"Arena","year":"2007","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib8","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1016\/j.fm.2012.10.005","article-title":"Selection of potential probiotic lactic acid bacteria from fermented olives by in\u00a0vitro tests","volume":"33","author":"Argyri","year":"2013","journal-title":"Food Microbiology"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib9","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.ijfoodmicro.2008.08.018","article-title":"Role of yeasts in table olive production","volume":"128","author":"Arroyo-Lopez","year":"2008","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib10","article-title":"Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion","volume":"5","author":"Arroyo-Lopez","year":"2014","journal-title":"Frontiers in Microbiology"},{"issue":"5","key":"10.1016\/B978-0-12-802309-9.00022-4_bib11","first-page":"567","article-title":"Isolation of acidophilic lactic acid bacteria antagonistic to microbial contaminants","volume":"42","author":"Aslam","year":"2010","journal-title":"Pakistan Journal of Zoology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib12","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1007\/s11101-008-9095-3","article-title":"Microbial metabolismo of dietary phenolic compouns in the colon","volume":"7","author":"Aura","year":"2008","journal-title":"Phytochemistry Reviews"},{"year":"2005","author":"Bamforth","series-title":"Food, Fermentation and Microrganisms","key":"10.1016\/B978-0-12-802309-9.00022-4_bib13"},{"issue":"4","key":"10.1016\/B978-0-12-802309-9.00022-4_bib14","doi-asserted-by":"crossref","first-page":"315","DOI":"10.4161\/viru.24318","article-title":"Modulation of the enterohemorrhagic E. coli virulence program through the human gastrointestinal tract","volume":"4","author":"Barnett Foster","year":"2013","journal-title":"Virulence"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib15","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/j.foodres.2012.10.004","article-title":"Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential","volume":"50","author":"Bautista-Gallego","year":"2013","journal-title":"Food Research International"},{"issue":"11","key":"10.1016\/B978-0-12-802309-9.00022-4_bib16","doi-asserted-by":"crossref","first-page":"3447","DOI":"10.1128\/AEM.02675-08","article-title":"Characterization of rhamnosidases from Lactobacillus plantarum and Lactobacillus acidophilus","volume":"75","author":"Beekwilder","year":"2009","journal-title":"Applied and Environmental Microbiology"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib17","doi-asserted-by":"crossref","first-page":"1729","DOI":"10.1128\/AEM.72.3.1729-1738.2006","article-title":"Bile salt hydrolase activity in probiotics","volume":"72","author":"Begley","year":"2006","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib18","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1186\/1757-4749-5-5","article-title":"Intestinal microbiota, probiotics and mental health: from Metchnikoff to modern advances: part III \u2013 convergence toward clinical trials","volume":"5","author":"Bested","year":"2013","journal-title":"Gut Pathogens"},{"issue":"8","key":"10.1016\/B978-0-12-802309-9.00022-4_bib19","doi-asserted-by":"crossref","first-page":"M536","DOI":"10.1111\/j.1750-3841.2010.01793.x","article-title":"Characterization of lactic acid bacteriai solated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures","volume":"75","author":"Bevilacqua","year":"2010","journal-title":"Journal of Food Science"},{"issue":"5","key":"10.1016\/B978-0-12-802309-9.00022-4_bib20","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1002\/ejlt.200390046","article-title":"Lipids and phenols in table olives","volume":"105","author":"Bianchi","year":"2003","journal-title":"European Journal of Lipid Science and Technology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib1","doi-asserted-by":"crossref","first-page":"2393","DOI":"10.2903\/j.efsa.2011.2393","article-title":"Scientific opinion on risk based control of biogenic amine formation in fermented foods","author":"(BIOHAZ) EFSA Panel on Biological Hazards","year":"2011","journal-title":"EFSA Journal"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib21","doi-asserted-by":"crossref","first-page":"208","DOI":"10.1016\/j.fm.2013.09.007","article-title":"Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives","volume":"38","author":"Blana","year":"2014","journal-title":"Food Microbiology"},{"issue":"13","key":"10.1016\/B978-0-12-802309-9.00022-4_bib22","doi-asserted-by":"crossref","first-page":"3688","DOI":"10.1021\/jf0115138","article-title":"Biophenols in table olives","volume":"50","author":"Blekas","year":"2002","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib23","doi-asserted-by":"crossref","first-page":"134","DOI":"10.2174\/2212798411204020134","article-title":"Fermented foods: patented approaches and formulations for nutritional supplementation and health promotion","volume":"4","author":"Borresen","year":"2012","journal-title":"Recent Patents on Food, Nutrition & Agriculture"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib24","first-page":"1","article-title":"Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches","volume":"6","author":"Botta","year":"2012","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib25","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s12967-014-0219-9","article-title":"Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases","volume":"12","author":"Bulotta","year":"2014","journal-title":"Journal of Translational Medicine"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib26","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s00394-010-0166-z","article-title":"Health benefits of probiotics: are mixtures more effective than single strains?","volume":"50","author":"Chapman","year":"2011","journal-title":"European Journal of Nutrition"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib27","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.anaerobe.2014.02.001","article-title":"Effects of single- and multi-strain probiotics on biofilm formation and in\u00a0vitro adhesion to bladder cells by urinary tract pathogens","volume":"27","author":"Chapman","year":"2014","journal-title":"Anaerobe"},{"issue":"4","key":"10.1016\/B978-0-12-802309-9.00022-4_bib28","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1097\/MCO.0b013e3283619e63","article-title":"Carbohydrates and the human gut microbiota","volume":"16","author":"Chassard","year":"2013","journal-title":"Current Opinion in Clinical Nutrition and Metabolic Care"},{"issue":"11","key":"10.1016\/B978-0-12-802309-9.00022-4_bib30","doi-asserted-by":"crossref","first-page":"4142","DOI":"10.1128\/AEM.60.11.4142-4147.1994","article-title":"Hydrolysis of oleuropein by l\u2019Lactobacillus-plantarum strains associated with olive fermentation","volume":"60","author":"Ciafardini","year":"1994","journal-title":"Applied and Environmental Microbiology"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib32","doi-asserted-by":"crossref","first-page":"392","DOI":"10.1128\/IAI.01168-12","article-title":"Microbial modulation of host immunity with the small molecule phosphorylcholine","volume":"81","author":"Clark","year":"2013","journal-title":"Infection and Immunity"},{"year":"2003","author":"Codex","series-title":"Codex Standard for Fermented Milks (Vol. Codex Stan 243)","key":"10.1016\/B978-0-12-802309-9.00022-4_bib33"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib34","doi-asserted-by":"crossref","first-page":"17","DOI":"10.3390\/nu7010017","article-title":"The impact of diet and lifestyle on gut microbiota and human health","volume":"7","author":"Conlon","year":"2015","journal-title":"Nutrients"},{"issue":"5","key":"10.1016\/B978-0-12-802309-9.00022-4_bib35","doi-asserted-by":"crossref","first-page":"333","DOI":"10.7326\/0003-4819-145-5-200609050-00006","article-title":"The effect of polyphenols in olive oil on heart disease risk factors \u2013 a randomized trial","volume":"145","author":"Covas","year":"2006","journal-title":"Annals of Internal Medicine"},{"issue":"4","key":"10.1016\/B978-0-12-802309-9.00022-4_bib36","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1111\/j.1574-695X.2002.tb00632.x","article-title":"Microbes versus microbes: immune signals generated by probiotic lactobacilli and their role in protection against microbial pathogens","volume":"34","author":"Cross","year":"2002","journal-title":"FEMS Immunology and Medical Microbiology"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib37","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.ijfoodmicro.2006.10.003","article-title":"Antibiotic resistance of lactic acid bacteria and Bifidobacterium spp. isolated from dairy and pharmaceutical products","volume":"115","author":"D\u2019Aimmo","year":"2007","journal-title":"International Journal of Food Microbiology"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib38","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.ijfoodmicro.2010.02.024","article-title":"Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant","volume":"140","author":"De Bellis","year":"2010","journal-title":"International Journal of Food Microbiology"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib39","doi-asserted-by":"crossref","first-page":"386S","DOI":"10.1093\/ajcn\/73.2.386s","article-title":"In\u00a0vitro selection criteria for probiotic bacteria of human origin: correlation with in\u00a0vivo findings","volume":"73","author":"Dunne","year":"2001","journal-title":"American Journal of Clinical Nutrition"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib40","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1099\/jmm.0.000196","article-title":"Lactobacillus plantarum LB95 a potential probiotic strain against gram-positive and gram-negative food borne pathogens","volume":"65","author":"Dutra","year":"2016","journal-title":"Journal of Medical Microbiology"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib41","doi-asserted-by":"crossref","first-page":"3991","DOI":"10.2903\/j.efsa.2015.3991","article-title":"The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2013","volume":"13","author":"EFSA","year":"2015","journal-title":"EFSA Journal"},{"issue":"6","key":"10.1016\/B978-0-12-802309-9.00022-4_bib42","doi-asserted-by":"crossref","first-page":"507","DOI":"10.1002\/mnfr.200600055","article-title":"Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives \u201cGreek style\u201d of Moroccan origin","volume":"50","author":"El Adlouni","year":"2006","journal-title":"Molecular Nutrition & Food Research"},{"year":"2004","author":"FAO","series-title":"The State of Food Insecurity in the World","key":"10.1016\/B978-0-12-802309-9.00022-4_bib43"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib45","first-page":"1","article-title":"The benefits of probiotics on human health","volume":"1","author":"Figueiroa-Gonz\u00e1lez","year":"2011","journal-title":"Journal of Microbial & Biochemical Technology"},{"issue":"4","key":"10.1016\/B978-0-12-802309-9.00022-4_bib46","doi-asserted-by":"crossref","first-page":"843","DOI":"10.1007\/s13213-011-0205-x","article-title":"Microbiological and safety evaluation of green table olives marketed in Italy","volume":"61","author":"Franzetti","year":"2011","journal-title":"Annals of Microbiology"},{"issue":"4","key":"10.1016\/B978-0-12-802309-9.00022-4_bib47","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1016\/S0924-8579(02)00181-4","article-title":"In\u00a0vitro antimycoplasmal activity of oleuropein","volume":"20","author":"Furneri","year":"2002","journal-title":"International Journal of Antimicrobial Agents"},{"issue":"5","key":"10.1016\/B978-0-12-802309-9.00022-4_bib48","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1016\/j.jbiosc.2013.05.017","article-title":"Significance of microbial symbiotic coexistence in traditional fermentation","volume":"116","author":"Furukawa","year":"2013","journal-title":"Journal of Bioscience and Bioengineering"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib49","doi-asserted-by":"crossref","first-page":"117","DOI":"10.4315\/0362-028X-67.1.117","article-title":"Biogenic amine formation and \u201czapatera\u201d spoilage of fermented green olives: effect of storage temperature and debittering process","volume":"67","author":"Garcia","year":"2004","journal-title":"Journal of Food Protection"},{"issue":"9","key":"10.1016\/B978-0-12-802309-9.00022-4_bib50","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1038\/nrgastro.2010.117","article-title":"Probiotics and the gut microbiota in intestinal health and disease","volume":"7","author":"Gareau","year":"2010","journal-title":"Nature Reviews Gastroenterology & Hepatology"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib51","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1016\/j.chom.2010.08.004","article-title":"Enterobacteriaceae act in concert with the gut microbiota to induce spontaneous and maternally transmitted colitis","volume":"8","author":"Garrett","year":"2010","journal-title":"Cell Host & Microbe"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib52","series-title":"II Jornadas Internacionales de la Aceituna de Mesa. Seville. Spain","article-title":"Revalorisaci\u00f3n nutricional de la aceituna de mesa","author":"Garrido-Fern\u00e1ndez","year":"2008"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib53","series-title":"Table Olives","article-title":"Physical and chemical characteristics of olive fruit","author":"Garrido-Fern\u00e1ndez","year":"1997"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib54","first-page":"63","article-title":"Process improvement as influenced by inoculum and product preservation in the production of Hawaijar \u2013 a traditional fermented Soybean","volume":"5","author":"General","year":"2011","journal-title":"African Journal Food Science"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib55","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1007\/s12263-011-0229-7","article-title":"Intestinal microbiota in human health and disease: the impact of probiotics","volume":"6","author":"Gerritsen","year":"2011","journal-title":"Genes and Nutrition"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib56","doi-asserted-by":"crossref","first-page":"84","DOI":"10.3989\/gya.055510","article-title":"Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives","volume":"62","author":"Ghabbour","year":"2011","journal-title":"Grasas Y Aceites"},{"issue":"5","key":"10.1016\/B978-0-12-802309-9.00022-4_bib57","doi-asserted-by":"crossref","first-page":"954","DOI":"10.1002\/mnfr.201300465","article-title":"Hydroxytyrosol attenuates tunicamycin-induced endoplasmic reticulum stress in human hepatocarcinoma cells","volume":"58","author":"Giordano","year":"2014","journal-title":"Molecular Nutrition & Food Research"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib58","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.femsre.2003.10.005","article-title":"Studying the dynamics of microbial populations during food fermentation","volume":"28","author":"Giraffa","year":"2004","journal-title":"FEMS Microbiology Reviews"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib59","doi-asserted-by":"crossref","first-page":"86","DOI":"10.3989\/gya.2006.v57.i1.24","article-title":"Elaboration of table olives","volume":"57","author":"Gomez","year":"2006","journal-title":"Grasas Y Aceites"},{"issue":"4","key":"10.1016\/B978-0-12-802309-9.00022-4_bib60","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1111\/j.1753-4887.2010.00278.x","article-title":"Hydroxytyrosol: from laboratory investigations to future clinical trials","volume":"68","author":"Granados-Principal","year":"2010","journal-title":"Nutrition Reviews"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib61","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.ijfoodmicro.2012.12.017","article-title":"Survival of food-borne pathogens on natural black table olives after post-processing contamination","volume":"161","author":"Grounta","year":"2013","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib62","series-title":"Flour and Breads and Their Fortification in Health and Disease Prevention","first-page":"385","article-title":"Fermentation as a tool to improve healthy properties of bread","author":"Guerzoni","year":"2011"},{"issue":"1-2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib63","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/S0168-1605(02)00238-6","article-title":"Commercial bacterial starter cultures for fermented foods of the future","volume":"78","author":"Hansen","year":"2002","journal-title":"International Journal of Food Microbiology"},{"issue":"1-2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib64","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/j.ijfoodmicro.2007.12.004","article-title":"Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae","volume":"123","author":"Hjortmo","year":"2008","journal-title":"International Journal of Food Microbiology"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib65","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.copbio.2013.01.001","article-title":"Traditional biotechnology for new foods and beverages","volume":"24","author":"Hugenholtz","year":"2013","journal-title":"Current Opinion in Biotechnology"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib66","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.fm.2012.01.006","article-title":"Lactic acid bacteria from fermented table olives","volume":"31","author":"Hurtado","year":"2012","journal-title":"Food Microbiology"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib67","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/S0300-483X(01)00471-1","article-title":"Toxicity, metabolism, and impact of mycotoxins on humans and animals","volume":"167","author":"Hussein","year":"2001","journal-title":"Toxicology"},{"year":"2004","author":"IOOC","series-title":"Trade Standard Applying to Table Olives","key":"10.1016\/B978-0-12-802309-9.00022-4_bib68"},{"year":"2014","author":"IOOC","series-title":"Areas of Activity. Economy. World Olive Oil Figures","key":"10.1016\/B978-0-12-802309-9.00022-4_bib69"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib70","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1007\/978-1-4615-0629-4_5","article-title":"Chemistry and toxicology of molds isolated from water-damaged buildings. Mycotoxins and Food Safety","volume":"504","author":"Jarvis","year":"2002","journal-title":"Advances in Experimental Medicine & Biology"},{"issue":"7","key":"10.1016\/B978-0-12-802309-9.00022-4_bib71","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/j.tifs.2007.03.008","article-title":"Functional food development: concept to reality","volume":"18","author":"Jones","year":"2007","journal-title":"Trends in Food Science & Technology"},{"issue":"10","key":"10.1016\/B978-0-12-802309-9.00022-4_bib72","doi-asserted-by":"crossref","first-page":"2553","DOI":"10.1093\/jn\/136.10.2553","article-title":"Olive fruit extracts inhibit proliferation and induce apoptosis in HT-29 human colon cancer cells","volume":"136","author":"Juan","year":"2006","journal-title":"Journal of Nutrition"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib73","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.ijfoodmicro.2005.06.013","article-title":"Effects of yeasts and bacteria on the levels of folates in rye sourdoughs","volume":"106","author":"Kariluoto","year":"2006","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib75","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1186\/gm228","article-title":"Gut microbiome-host interactions in health and disease","volume":"3","author":"Kinross","year":"2011","journal-title":"Genome Medicine"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib76","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.biopsycho.2007.09.010","article-title":"Investigating the role of perceived stress on bacterial flora activity and salivary cortisol secretion: a possible mechanism underlying susceptibility to illness","volume":"77","author":"Knowles","year":"2008","journal-title":"Biological Psychology"},{"issue":"7","key":"10.1016\/B978-0-12-802309-9.00022-4_bib77","doi-asserted-by":"crossref","first-page":"2546","DOI":"10.1096\/fj.09-148452","article-title":"In\u00a0vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial","volume":"24","author":"Konstantinidou","year":"2010","journal-title":"FASEB Journal"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib78","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2012\/902917","article-title":"Cholesterol-lowering probiotics as potential biotherapeutics for metabolic diseases","volume":"1","author":"Kumar","year":"2012","journal-title":"Experimental Diabetes Research"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib79","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/j.phrs.2009.11.001","article-title":"Interactions of gut microbiota with functional food components and nutraceuticals","volume":"61","author":"Laparra","year":"2010","journal-title":"Pharmacological Research"},{"issue":"8","key":"10.1016\/B978-0-12-802309-9.00022-4_bib80","doi-asserted-by":"crossref","first-page":"4233","DOI":"10.1128\/AEM.71.8.4233-4240.2005","article-title":"Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food","volume":"71","author":"Lavermicocca","year":"2005","journal-title":"Applied and Environmental Microbiology"},{"year":"2007","author":"Lavermicocca","series-title":"Table Olives Containing Probiotic Microorganisms","key":"10.1016\/B978-0-12-802309-9.00022-4_bib81"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib82","doi-asserted-by":"crossref","first-page":"3692","DOI":"10.1128\/AEM.66.9.3692-3697.2000","article-title":"Qualitative approach in the study of adhesion of lactic acid bacteria on intestinal cells and their competition with enterobacteria","volume":"66","author":"Lee","year":"2000","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib83","doi-asserted-by":"crossref","DOI":"10.1186\/s12916-014-0255-6","article-title":"Major dietary patterns and risk of frailty in older adults: a prospective cohort study","volume":"13","author":"Leon-Munoz","year":"2015","journal-title":"BMC Medicine"},{"issue":"50","key":"10.1016\/B978-0-12-802309-9.00022-4_bib84","doi-asserted-by":"crossref","first-page":"12183","DOI":"10.1021\/jf404439b","article-title":"Overview of metabolism and bioavailability enhancement of polyphenols","volume":"61","author":"Lewandowska","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"7","key":"10.1016\/B978-0-12-802309-9.00022-4_bib85","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1080\/10408398.2011.582813","article-title":"Biogenic amines in dairy products","volume":"51","author":"Linares","year":"2011","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"6-9","key":"10.1016\/B978-0-12-802309-9.00022-4_bib86","doi-asserted-by":"crossref","first-page":"921","DOI":"10.1016\/j.idairyj.2004.08.025","article-title":"Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract","volume":"15","author":"Madureira","year":"2005","journal-title":"International Dairy Journal"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib87","doi-asserted-by":"crossref","first-page":"430S","DOI":"10.1093\/ajcn\/73.2.430s","article-title":"Protection from gastrointestinal diseases with the use of probiotics","volume":"73","author":"Marteau","year":"2001","journal-title":"American Journal of Clinical Nutrition"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib88","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1016\/j.foodpol.2004.04.002","article-title":"The development of private fresh produce safety standards: implications for developing Mediterranean exporting countries","volume":"29","author":"Martinez","year":"2004","journal-title":"Food Policy"},{"issue":"7657","key":"10.1016\/B978-0-12-802309-9.00022-4_bib89","doi-asserted-by":"crossref","first-page":"1348","DOI":"10.1136\/bmj.39561.501007.BE","article-title":"Adherence to Mediterranean diet and risk of developing diabetes: prospective cohort study","volume":"336","author":"Martinez-Gonzalez","year":"2008","journal-title":"British Medical Journal"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib90","first-page":"319","article-title":"Agroindustrial wastes as substrates for microbial enzymes production and source of sugar for bioethanol production","volume":"17","author":"Martins","year":"2011","journal-title":"Integrated Waste Management"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib91","doi-asserted-by":"crossref","first-page":"91","DOI":"10.3109\/1040841X.2010.536522","article-title":"Beneficial effects of lactic acid bacteria on human beings","volume":"37","author":"Masood","year":"2011","journal-title":"Critical Reviews in Microbiology"},{"issue":"6","key":"10.1016\/B978-0-12-802309-9.00022-4_bib92","doi-asserted-by":"crossref","first-page":"495","DOI":"10.2174\/138920106779116900","article-title":"Mediterranean dietary traditions for the molecular treatment of human cancer: anti-oncogenic actions of the main olive oil\u2019s monounsaturated fatty acid oleic acid (18:1n-9)","volume":"7","author":"Menendez","year":"2006","journal-title":"Current Pharmaceutical Biotechnology"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib93","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1016\/j.nut.2004.06.031","article-title":"Differential anti-inflammatory effects of phenolic compounds from extra virgin olive oil identified in human whole blood cultures","volume":"21","author":"Miles","year":"2005","journal-title":"Nutrition"},{"issue":"4","key":"10.1016\/B978-0-12-802309-9.00022-4_bib94","doi-asserted-by":"crossref","first-page":"411","DOI":"10.5009\/gnl.2012.6.4.411","article-title":"Dietary factors: major regulators of the gut\u2019s microbiota","volume":"6","author":"Moschen","year":"2012","journal-title":"Gut and Liver"},{"issue":"11","key":"10.1016\/B978-0-12-802309-9.00022-4_bib95","doi-asserted-by":"crossref","first-page":"1151","DOI":"10.1071\/AR05275","article-title":"Modelling of wheat black point incidence based on meteorological variables in the southern Argentinean Pampas region","volume":"57","author":"Moschini","year":"2006","journal-title":"Australian Journal of Agricultural Research"},{"issue":"4","key":"10.1016\/B978-0-12-802309-9.00022-4_bib96","doi-asserted-by":"crossref","first-page":"449","DOI":"10.3390\/nu2040449","article-title":"Beneficial effects of probiotic and food borne yeasts on human health","volume":"2","author":"Moslehi-Jenabian","year":"2010","journal-title":"Nutrients"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib97","first-page":"27","article-title":"In\u00a0vitro preselection criteria for probiotic Lactobacillus plantarum strains of fermented olives origin","volume":"1","author":"Mourad","year":"2006","journal-title":"International Journal of Probiotics and Prebiotics"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib98","doi-asserted-by":"crossref","DOI":"10.1186\/1743-7075-7-80","article-title":"Effects of olive oil and its fractions on oxidative stress and the liver\u2019s fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats","volume":"7","author":"Nakbi","year":"2010","journal-title":"Nutrition & Metabolism"},{"issue":"10","key":"10.1016\/B978-0-12-802309-9.00022-4_bib99","doi-asserted-by":"crossref","first-page":"6423","DOI":"10.1021\/cr200021m","article-title":"Biosynthesis of cholesterol and other sterols","volume":"111","author":"Nes","year":"2011","journal-title":"Chemical Reviews"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib100","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1046\/j.1472-765x.2002.01077.x","article-title":"Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine","volume":"34","author":"Nychas","year":"2002","journal-title":"Letters in Applied Microbiology"},{"issue":"1\u20132","key":"10.1016\/B978-0-12-802309-9.00022-4_bib101","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/S0168-1605(00)00320-2","article-title":"Evaluation of lysine and methionine production in some lactobacilli and yeasts from Ogi","volume":"63","author":"Odunfa","year":"2001","journal-title":"International Journal of Food Microbiology"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib102","doi-asserted-by":"crossref","first-page":"219","DOI":"10.3989\/gya.2004.v55.i3.169","article-title":"Biotechnology of olive fermentation of \u2018Galega\u2019 Portuguese variety","volume":"55","author":"Oliveira","year":"2004","journal-title":"Grasas Y Aceites"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib103","doi-asserted-by":"crossref","first-page":"133","DOI":"10.3797\/scipharm.0912-18","article-title":"Oleuropein in olive and its pharmacological effects","volume":"78","author":"Omar","year":"2010","journal-title":"Scientia Pharmaceutica"},{"issue":"5","key":"10.1016\/B978-0-12-802309-9.00022-4_bib104","first-page":"328","article-title":"Understanding the characteristics of oleuropein for table olive processing","volume":"5","author":"Ozdemir","year":"2014","journal-title":"Food Processing & Technology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib105","doi-asserted-by":"crossref","first-page":"399","DOI":"10.3390\/toxins2040399","article-title":"The black Aspergillus species of maize and peanuts and their potential for mycotoxin production","volume":"2","author":"Palencia","year":"2010","journal-title":"Toxins"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib106","doi-asserted-by":"crossref","first-page":"348","DOI":"10.1016\/j.fm.2007.10.005","article-title":"Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria","volume":"25","author":"Panagou","year":"2008","journal-title":"Food Microbiology"},{"issue":"6","key":"10.1016\/B978-0-12-802309-9.00022-4_bib107","doi-asserted-by":"crossref","first-page":"1171","DOI":"10.1111\/j.1365-2672.2006.02963.x","article-title":"Probiotics and their fermented food products are beneficial for health","volume":"100","author":"Parvez","year":"2006","journal-title":"Journal of Applied Microbiology"},{"issue":"5","key":"10.1016\/B978-0-12-802309-9.00022-4_bib108","doi-asserted-by":"crossref","first-page":"429","DOI":"10.1016\/j.jmii.2013.03.010","article-title":"Clinical application of probiotics in the treatment of Helicobacter pylori infection-A brief review","volume":"47","author":"Patel","year":"2014","journal-title":"Journal of Microbiology Immunology and Infection"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib109","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.tifs.2012.01.006","article-title":"Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria \u2013 with an emphasis on table olives","volume":"26","author":"Peres","year":"2012","journal-title":"Trends in Food Science & Technology"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib110","doi-asserted-by":"crossref","first-page":"234","DOI":"10.1016\/j.lwt.2014.03.003","article-title":"Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics","volume":"59","author":"Peres","year":"2014","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib111","doi-asserted-by":"crossref","first-page":"938","DOI":"10.1016\/j.lwt.2015.06.074","article-title":"Synergy of olive bioactive phytochemicals and potential probiotic strain in food-borne pathogens control","volume":"64","author":"Peres","year":"2015","journal-title":"LWT-Food Science and Technology"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib112","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.taap.2009.07.018","article-title":"Alzheimer\u2019s-associated A beta oligomers show altered structure, immunoreactivity and synaptotoxicity with low doses of oleocanthal","volume":"240","author":"Pitt","year":"2009","journal-title":"Toxicology and Applied Pharmacology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib113","series-title":"Food Science","first-page":"264","author":"Potter","year":"2006"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib114","first-page":"1","article-title":"The history of fermented foods","author":"Prajapati","year":"2003","journal-title":"Handbook of Fermented Functional Foods"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib115","first-page":"85","article-title":"Probiotic potential of lactic acid bacteria isolated from food samples: an in\u00a0vitro study","volume":"3","author":"Pundir","year":"2013","journal-title":"Journal of Applied Pharmaceutical Science"},{"issue":"7285","key":"10.1016\/B978-0-12-802309-9.00022-4_bib116","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1038\/nature08821","article-title":"A human gut microbial gene catalogue established by metagenomic sequencing","volume":"464","author":"Qin","year":"2010","journal-title":"Nature"},{"issue":"4","key":"10.1016\/B978-0-12-802309-9.00022-4_bib117","doi-asserted-by":"crossref","first-page":"122","DOI":"10.3810\/hp.2010.11.349","article-title":"Probiotics in gastrointestinal disorders","volume":"38","author":"Quigley","year":"2010","journal-title":"Hospital Practice (1995)"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib118","doi-asserted-by":"crossref","first-page":"819","DOI":"10.1016\/j.lwt.2010.01.012","article-title":"Characterization of functional, biochemical and textural properties of sinbiotic low fat yogurts during refrigerated storage","volume":"43","author":"Ramchandran","year":"2010","journal-title":"LWT-Food Science and Technology"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib119","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodres.2009.09.009","article-title":"Importance of food in probiotic efficacy","volume":"43","author":"Ranadheera","year":"2010","journal-title":"Food Research International"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib120","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1097\/00004836-200308000-00004","article-title":"New scientific paradigms for probiotics and prebiotics","volume":"37","author":"Reid","year":"2003","journal-title":"Journal of Clinical Gastroenterology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib121","first-page":"49","article-title":"Isolation sources of bile salt hydrolase-microorganisms","volume":"3","author":"Reyes-Nava","year":"2014","journal-title":"Herald Journal of Agriculture and Food Science Research"},{"issue":"18","key":"10.1016\/B978-0-12-802309-9.00022-4_bib122","doi-asserted-by":"crossref","first-page":"7609","DOI":"10.1021\/jf0706934","article-title":"New insights into controversies on the antioxidant potential of the olive oil antioxidant hydroxytyrosol","volume":"55","author":"Rietjens","year":"2007","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib123","doi-asserted-by":"crossref","first-page":"680","DOI":"10.1021\/jf0630217","article-title":"In\u00a0vitro activity of olive oil polyphenols against Helicobacter pylori","volume":"55","author":"Romero","year":"2007","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib124","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.lwt.2012.05.014","article-title":"An overview of the last advances in probiotic and prebiotic field","volume":"50","author":"Saad","year":"2013","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib125","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1007\/s10068-012-0019-z","article-title":"Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavoured fermented milk","volume":"21","author":"Sadeghar","year":"2012","journal-title":"Food Science Biotechnology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib126","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1146\/annurev.food.080708.100743","article-title":"Food formats for effective delivery of probiotics","volume":"1","author":"Sanders","year":"2010","journal-title":"Annual Review of Food Science and Technology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib127","first-page":"55","article-title":"Biochemical characteristics and viability of probiotic and yogurt during the fermentation and refrigerated storage","volume":"1","author":"Sarvari","year":"2014","journal-title":"Applied Food Biotechnology"},{"issue":"8","key":"10.1016\/B978-0-12-802309-9.00022-4_bib128","doi-asserted-by":"crossref","first-page":"2073S","DOI":"10.1093\/jn\/130.8.2073S","article-title":"Dietary intake and bioavailability of polyphenols","volume":"130","author":"Scalbert","year":"2000","journal-title":"Journal of Nutrition"},{"issue":"1\u20133","key":"10.1016\/B978-0-12-802309-9.00022-4_bib129","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.tifs.2004.02.014","article-title":"Antifungal lactic acid bacteria as biopreservatives","volume":"16","author":"Schnurer","year":"2005","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib130","first-page":"25","article-title":"Ecology of fermented foods","volume":"1","author":"Scott","year":"2008","journal-title":"Human Ecology Review"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib131","doi-asserted-by":"crossref","first-page":"859","DOI":"10.1152\/physrev.00045.2009","article-title":"Gut microbiota in health and disease","volume":"90","author":"Sekirov","year":"2010","journal-title":"Physiological Reviews"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib132","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/1880-6805-33-2","article-title":"Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry","volume":"33","author":"Selhub","year":"2014","journal-title":"Journal of Physiological Anthropology"},{"issue":"11","key":"10.1016\/B978-0-12-802309-9.00022-4_bib133","doi-asserted-by":"crossref","first-page":"1367","DOI":"10.1016\/j.jnutbio.2012.04.001","article-title":"Dietary polyphenols and mechanisms of osteoarthritis","volume":"23","author":"Shen","year":"2012","journal-title":"Journal of Nutritional Biochemistry"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib134","first-page":"14","article-title":"Probiotic: an overview for selection and evolution","volume":"4","author":"Shinde","year":"2012","journal-title":"International Journal of Pharmaceutical Sciences"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib135","first-page":"1","article-title":"Citotoxycity of probiotics from Philippine commercial dairy products on cancer cells and the effect on expression of cfos and sjun early apoptotic-promoting genes and interleukin-1\u03b2 and Tumor Necrosis Factor \u03b1 proinflammatory cytokine genes","volume":"2014","author":"Shyu","year":"2014","journal-title":"BioMed Research International"},{"issue":"6","key":"10.1016\/B978-0-12-802309-9.00022-4_bib136","doi-asserted-by":"crossref","first-page":"1349","DOI":"10.1016\/j.lwt.2011.01.029","article-title":"Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior","volume":"44","author":"Silva","year":"2011","journal-title":"LWT-Food Science and Technology"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib137","doi-asserted-by":"crossref","first-page":"456","DOI":"10.1016\/j.appet.2008.05.060","article-title":"Functional food. Product development, marketing and consumer acceptance-a review","volume":"51","author":"Siro","year":"2008","journal-title":"Appetite"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib138","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3389\/fmicb.2012.00174","article-title":"Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product \u201cprobiotic table olives\u201d","volume":"3","author":"Sisto","year":"2012","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib139","first-page":"1","article-title":"How microbioma impact on the cardiovascular system","volume":"1","author":"Sobol","year":"2014","journal-title":"Journal of Clinical Trials in Cardiology"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib140","first-page":"413","article-title":"The potential of probiotics: a review","volume":"48","author":"Soccol","year":"2010","journal-title":"Food Technology and Biotechnology"},{"issue":"7","key":"10.1016\/B978-0-12-802309-9.00022-4_bib141","doi-asserted-by":"crossref","first-page":"1013","DOI":"10.1002\/(SICI)1097-0010(20000515)80:7<1013::AID-JSFA571>3.0.CO;2-C","article-title":"Oleuropein and related compounds","volume":"80","author":"Soler-Rivas","year":"2000","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib142","doi-asserted-by":"crossref","first-page":"20","DOI":"10.3923\/pjn.2002.20.24","article-title":"Role of lactic acid bacteria in food preservation and human health \u2013 a review","volume":"1","author":"Soomro","year":"2002","journal-title":"Pakistan Journal of Nutrition"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib144","first-page":"2125","article-title":"Antioxidatif activity and polyphenol content in fermented soy milk supplemented with WPC-70 by probiotic lactobacilli","volume":"20","author":"Subrota","year":"2013","journal-title":"International Food Research Journal"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib145","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2014\/250424","article-title":"Fermented fruits and vegetables of Asia: a potential source of probiotics","volume":"2014","author":"Swain","year":"2014","journal-title":"Biotechnology Research International"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib146","doi-asserted-by":"crossref","first-page":"37","DOI":"10.17305\/bjbms.2011.2621","article-title":"The effect of a probiotic strain (Lactobacillus acidophilus) on the plaque formation of oral Streptococci","volume":"11","author":"Tahmourespour","year":"2011","journal-title":"Bosnian Journal of Basic Medical Sciences"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib147","doi-asserted-by":"crossref","first-page":"710","DOI":"10.1016\/j.lwt.2014.01.035","article-title":"Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives","volume":"57","author":"Tofalo","year":"2014","journal-title":"LWT-Food Science and Technology"},{"issue":"9","key":"10.1016\/B978-0-12-802309-9.00022-4_bib148","first-page":"869","article-title":"Cancer and Mediterranean dietary traditions","volume":"9","author":"Trichopoulou","year":"2000","journal-title":"Cancer Epidemiology Biomarkers & Prevention"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib149","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1079\/NRR200495","article-title":"The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health","volume":"18","author":"Tripoli","year":"2005","journal-title":"Nutrition Research Reviews"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib150","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1038\/srep06328","article-title":"Changes of the human gut microbiome induced by a fermented milk product","volume":"4","author":"Veiga","year":"2014","journal-title":"Scientific Reports"},{"key":"10.1016\/B978-0-12-802309-9.00022-4_bib152","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1007\/978-3-540-28398-0_4","article-title":"Yeast ecological interactions \u2013 yeast-yeast, yeast-bacteria, yeast-fungi interactions and yeasts as biocontrol agents","volume":"2","author":"Viljoen","year":"2006","journal-title":"Yeasts in Food and Beverages"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib153","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1080\/10408690290825529","article-title":"Biological properties of olive oil phytochemicals","volume":"42","author":"Visioli","year":"2002","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"2\u20133","key":"10.1016\/B978-0-12-802309-9.00022-4_bib154","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/S0014-5793(00)01216-3","article-title":"Olive oil phenolics are dose-dependently absorbed in humans","volume":"468","author":"Visioli","year":"2000","journal-title":"FEBS Letters"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib155","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1002\/med.1028","article-title":"Antioxidant and other biological activities of phenols from olives and olive oil","volume":"22","author":"Visioli","year":"2002","journal-title":"Medicinal Research Reviews"},{"issue":"4","key":"10.1016\/B978-0-12-802309-9.00022-4_bib156","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1097\/01.cej.0000137513.71845.f6","article-title":"The role of antioxidants in the Mediterranean diets: focus on cancer","volume":"13","author":"Visioli","year":"2004","journal-title":"European Journal of Cancer Prevention"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib157","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1093\/jn\/132.3.409","article-title":"Olive oil phenols are absorbed in humans","volume":"132","author":"Vissers","year":"2002","journal-title":"Journal of Nutrition"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib158","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1191\/0309133306pp472ra","article-title":"Mediterranean ecosystems: problems and tools for conservation","volume":"30","author":"Vogiatzakis","year":"2006","journal-title":"Progress in Physical Geography"},{"issue":"5","key":"10.1016\/B978-0-12-802309-9.00022-4_bib159","doi-asserted-by":"crossref","first-page":"1093","DOI":"10.21273\/HORTSCI.42.5.1093","article-title":"Olive oil: history, production, and characteristics of the world\u2019s classic oils","volume":"42","author":"Vossen","year":"2007","journal-title":"Hortscience"},{"issue":"12","key":"10.1016\/B978-0-12-802309-9.00022-4_bib161","doi-asserted-by":"crossref","first-page":"1223","DOI":"10.1007\/s11745-004-1351-y","article-title":"Olive oil and modulation of cell signaling in disease prevention","volume":"39","author":"Wahle","year":"2004","journal-title":"Lipids"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib162","doi-asserted-by":"crossref","first-page":"220","DOI":"10.1038\/ismej.2010.118","article-title":"Dominant and diet-responsive groups of bacteria within the human colonic microbiota","volume":"5","author":"Walker","year":"2011","journal-title":"ISME Journal"},{"issue":"1","key":"10.1016\/B978-0-12-802309-9.00022-4_bib163","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1093\/carcin\/bgp264","article-title":"Mycotoxins and human disease: a largely ignored global health issue","volume":"31","author":"Wild","year":"2010","journal-title":"Carcinogenesis"},{"issue":"2","key":"10.1016\/B978-0-12-802309-9.00022-4_bib164","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1590\/fst.2014.0050","article-title":"Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks","volume":"34","author":"Yerlikaya","year":"2014","journal-title":"Food Science and Technology"},{"issue":"6","key":"10.1016\/B978-0-12-802309-9.00022-4_bib165","first-page":"2059","article-title":"The probiotic properties of Lactobacillus buchneri P2","volume":"108","author":"Zeng","year":"2010","journal-title":"Journal of Applied Microbiology"},{"issue":"3","key":"10.1016\/B978-0-12-802309-9.00022-4_bib166","first-page":"1444","article-title":"Selecting bioactive phenolic compounds as potential agents agents to inhibit proliferation and VEGF expression in human ovarian cancer cells","volume":"9","author":"Zhiping","year":"2014","journal-title":"Oncology Letters"},{"issue":"11","key":"10.1016\/B978-0-12-802309-9.00022-4_bib167","doi-asserted-by":"crossref","first-page":"1089","DOI":"10.1016\/j.jnutbio.2009.09.006","article-title":"Hydroxytyrosol protects against oxidative damage by simultaneous activation of mitochondrial biogenesis and phase II detoxifying enzyme systems in retinal pigment epithelial cells","volume":"21","author":"Zhu","year":"2010","journal-title":"Journal of Nutritional Biochemistry"}],"container-title":["Fermented Foods in Health and Disease Prevention"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128023099000224?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128023099000224?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,6,10]],"date-time":"2025-06-10T19:43:39Z","timestamp":1749584619000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9780128023099000224"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017]]},"ISBN":["9780128023099"],"references-count":160,"URL":"https:\/\/doi.org\/10.1016\/b978-0-12-802309-9.00022-4","relation":{},"subject":[],"published":{"date-parts":[[2017]]}}}