Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation.
Aprile A, Negro C, Sabella E, Luvisi A, Nicolì F, Nutricati E, Vergine M, Miceli A, Blando F, De Bellis L.
Antioxidants (Basel). 2019 May 18;8(5). pii: E138. doi: 10.3390/antiox8050138

Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation.
Bonatsou S, Karamouza M, Zoumpopoulou G, Mavrogonatou E, Kletsas D, Papadimitriou K, Tsakalidou E, Nychas GE, Panagou EΖ.
Int J Food Microbiol. 2018 Apr 20;271:48-59. doi: 10.1016/j.ijfoodmicro.2018.02.018.

Two novel Saccharomycopsis species isolated from black olive brines and a tropical plant. Description of Saccharomycopsis olivae f. a., sp. nov. and Saccharomycopsis guyanensis f. a., sp. nov. Reassignment of Candida amapae to Saccharomycopsis amapae f. a., comb. nov., Candida lassenensis to Saccharomycopsis lassenensis f. a., comb. nov. and Arthroascus babjevae to Saccharomycopsis babjevae f. a., comb. nov.
Jacques N, Louis-Mondesir C, Coton M, Coton E, Casaregola S.
Int J Syst Evol Microbiol. 2014 Jun;64(Pt 6):2169-75. doi: 10.1099/ijs.0.060418-0.

Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: effect of dry salting process.
Soufi O, Romero C, Louaileche H.
Food Chem. 2014 Aug 15;157:504-10. doi: 10.1016/j.foodchem.2014.02.075

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions.
Nisiotou AA, Chorianopoulos N, Nychas GJ, Panagou EZ.
J Appl Microbiol. 2010 Feb;108(2):396-405. doi: 10.1111/j.1365-2672.2009.04424.x.

Yeast ecology in French cider and black olive natural fermentations.
Coton E, Coton M, Levert D, Casaregola S, Sohier D.
Int J Food Microbiol. 2006 Apr 15;108(1):130-5.