Results 111 to 120 of about 1,104 (166)

The Balkan Region and the "Nano Gap": An Underexplored Dimension of In Vitro Biotechnology for Woody Plants. [PDF]

Plants (Basel)
Sota V, Jevremović S, Abraham E, Daničić V, Bošnjak D, Nacheva L, Cvjetković B, Andonovski V, Bogunović S, Kongjika E, Zeljković S, Jevremović D, Marković Z, Galović V, Vujović T.   +14 more
europepmc   +1 more source

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Inhaltsstoffe des Ölbaums (Olea europea L.)

Collection of Czechoslovak Chemical Communications, 1964
Z Cekan, J Holubek, Cekan Z
exaly   +2 more sources

Studies of the allergens of Olea europea pollen

Clinical & Experimental Allergy, 1983
SummaryAllergens of Olea eurupea have been prepared by isoelectrofocusing and tested by RAST, RAST inhibition and skin tests. The major allergen was found to be an acidic protein of pI 6, consisting of two polypeptide chains of molecular weight 15000 and 17000 daltons, possibly non‐covalently associated into a dimer.
M, Blanca, P, Boulton, J, Brostoff, I, Gonzalez-Reguera   +3 more
openaire   +2 more sources

Sensitization to olive oil (olea europeae)

Contact Dermatitis, 1981
Sensitization to olive oil is seldom reported in the literature. By use of epiculaneous tests a delayed type of hypersensitivity to pure freshly‐prepared olive oil could be demonstrated in two patients. Patch tests with certain major constituents of olive oil; the methyl ester of linoleic acid, the glyceryl ester of palmitic acid, the glyceryl ester of
van Joost, T., Smitt, J. H., van Ketel, W. G.   +2 more
openaire   +3 more sources

Olive bagasse (Olea europea L.) pyrolysis

Bioresource Technology, 2006
Olive bagasse (Olea europea L.) was pyrolysed in a fixed-bed reactor. The effects of pyrolysis temperature, heating rate, particle size and sweep gas flow rates on the yields of the products were investigated. Pyrolysis runs were performed using pyrolysis temperatures between 350 and 550 degrees C with heating rates of 10 and 50 degrees C min(-1).
Şensöz, S, Demiral, I, Gerçel, Hasan Ferdi   +2 more
openaire   +3 more sources

Olea europea L. jako źródło oleuropeiny

Postępy Fitoterapii, 2021
The olive tree is a long-lived plant, mentioned already in Greek mythology and the Bible. Currently most plantations is concentrated in the Mediterranean and the Middle East. The fruit of the olive ripens in favorable climatic conditions for about 5 months.
Marcin Szymański, Anna Wrzesińska
openaire   +1 more source

Fractionation and Biological Characterization of Olea europea Pollen Extract

International Archives of Allergy and Applied Immunology, 2009
Preliminary fractionation of Olea europea pollen extract has been performed. At least 10 antigenic fractions have been found by crossed electrophoresis. After Sephadex gel filtration, two fractions with a molecular weight of 160,000 and 65,000 have been obtained.
C, Vela, C, Platas, C, Gurbindo, L, Tricas, E, Subiza, R, Garcia, C, Lahoz   +6 more
openaire   +2 more sources

Olive (Olea europea L.) Oil

2019
Many fruits, seeds, vegetables and plants contain edible oils. Their oils are similar in many respects, but a few minor differences have a significant effect on the characteristics of the oil. The olive tree (Olea europea L.) is one of the most important fruit trees in Mediterranean countries. Its oil is an important component of the Mediterranean diet
Ines Gharbi, Mohamed Hammami
openaire   +1 more source

Olive (Olea europaea L.)

2005
Olive (Olea europaea L.) is one of the oldest, most widespread and important crops of the Mediterranean basin. Many different olive genotypes are cultivated and a high degree of morphological and biological variation exists (Rugini and Lavee 1992). Olive cultivation from Mediterranean basin is presently expanding into areas of Australia, South and ...
E. Rugini, M. Mencuccini, R. Biasi, ALTAMURA, Maria Maddalena   +3 more
openaire   +5 more sources