{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Ruiz-Bellido MA"],"funding":["‘Aloreña de Málaga’ Olive Manufacturing Association","Bank of Santander","Spanish Government","Junta de Andalucía through PrediAlo Project"],"pagination":["401-12"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC5035237"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["9"],"pubmed_abstract":["This article refers to the paper \"Assessment of table olive fermentation by functional data analysis\" (Ruiz-Bellido et al., 2016) [1]. The dataset include pH, titratable acidity, yeast count and area values obtained during fermentation process (380 days) of Aloreña de Málaga olives subjected to five different fermentation systems: i) control of acidified cured olives, ii) highly acidified cured olives, iii) intermediate acidified cured olives, iv) control of traditional cracked olives, and v) traditional olives cracked after 72 h of exposure to air. Many of the Tables and Figures shown in this paper were deduced after application of Functional Data Analysis to raw data using a routine executed under R software for comparison among treatments by the transformation of raw data into smooth cu"],"journal":["Data in brief"],"pubmed_title":["Data on the application of Functional Data Analysis in food fermentations."],"pmcid":["PMC5035237"],"funding_grant_id":["AGR7755"],"pubmed_authors":["Ruiz-Bellido MA","Garrido-Fernandez A","Romero-Gil V","Garcia-Garcia P","Rodriguez-Gomez F","Arroyo-Lopez FN"],"additional_accession":[]},"is_claimable":false,"name":"Data on the application of Functional Data Analysis in food fermentations.","description":"This article refers to the paper \"Assessment of table olive fermentation by functional data analysis\" (Ruiz-Bellido et al., 2016) [1]. The dataset include pH, titratable acidity, yeast count and area values obtained during fermentation process (380 days) of Aloreña de Málaga olives subjected to five different fermentation systems: i) control of acidified cured olives, ii) highly acidified cured olives, iii) intermediate acidified cured olives, iv) control of traditional cracked olives, and v) traditional olives cracked after 72 h of exposure to air. Many of the Tables and Figures shown in this paper were deduced after application of Functional Data Analysis to raw data using a routine executed under R software for comparison among treatments by the transformation of raw data into smooth cu","dates":{"release":"2016-01-01T00:00:00Z","publication":"2016 Dec","modification":"2025-04-21T19:18:18.632Z","creation":"2019-03-27T02:25:02Z"},"accession":"S-EPMC5035237","cross_references":{"pubmed":["27689129"],"doi":["10.1016/j.dib.2016.09.013"]}}