Results 21 to 30 of about 104,100 (277)
Spiky ice and penitente tilting [PDF]
, 2018 Indexación: Scopus.Under certain conditions, at high altitude, the surface of snow develops spike-like structures known as penitentes. This is a rather counterintuitive phenomenon, which is a consequence of surface sublimation at a given point as a ...
Guilleminot, P., Olea, R.
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The Singular Evolution of Olea Genome Structure
Frontiers in Plant Science, 2022 The current view of plant genome evolution proposes that genome size has mainly been determined by polyploidisation and amplification/loss of transposons, with a minor role played by other repeated sequences, such as tandem repeats.
Flavia Mascagni +9 more
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Oleacein Intestinal Permeation and Metabolism in Rats Using an In Situ Perfusion Technique
Pharmaceutics, 2021 Oleacein (OLEA) is one of the most important phenolic compounds in extra virgin olive oil in terms of concentration and health-promoting properties, yet there are insufficient data on its absorption and metabolism.
Anallely López-Yerena +5 more
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p-Nitrophenyl esters provide new insights and applications for the thiolase enzyme OleA
Computational and Structural Biotechnology Journal, 2021 The OleA enzyme is distinct amongst thiolase enzymes in binding two long (≥C8) acyl chains into structurally-opposed hydrophobic channels, denoted A and B, to carry out a non-decarboxylative Claisen condensation reaction and initiate the biosynthesis of ...
Megan D. Smith +5 more
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Pollen analysis of core DS7-1SC (Dead Sea) showing intertwined effects of climatic change and human activities in the Late Holocene [PDF]
, 2010 The Dead Sea sediment holds the archives of a complex relationship between ever-changing nature and ancient civilisations. Here the detailed pollen analyses of core DS7-1SC (off-Ein-Gedi) are presented for the first time.
Leroy, SAG
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Journal of Food Quality and Hazards Control, 2021 Background: Table olives are nutritionally a complete food and considered as one of the oldest fermented products. This study aimed to evaluate the effect of Lactiplantibacillus plantarum 11 as a starter culture on the fermentation of table olives at two
K. El Issaoui +5 more
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Anales del Jardín Botánico de Madrid, 1999 The results of four years of study (1994-1997) of the atmospheric levéis of pollen from Olea europaea L. in Madrid and Aranjuez are presented. The principal pollination period (PPP) for each year and each season were calculated, using the mean daily ...
Montserrat Gutiérrez Bustillo +1 more
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Journal of Food Quality and Hazards Control, 2022 Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures.
K. El Issaoui +4 more
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