Results 251 to 260 of about 229,894 (312)

Trade-offs between Xylella fastidiosa vector control and conservation of beneficial arthropods in Mediterranean olive groves. [PDF]

J Econ Entomol
Laterza I, Ragone G, Tedone B, Bodino N, de Lillo E, Cornara D, Tamburini G.   +6 more
europepmc   +1 more source

Thermolysis-derived copper sulphide nanoparticles as visible-light photocatalysts for the degradation of methylene blue. [PDF]

Discov Nano
Kuate JN, Yepseu AP, Paboudam AG, Kun WN, Mariappan M, Arumugam M, Cîrcu V, Dhuri SN, Ndifon PT.   +8 more
europepmc   +1 more source

Can Artificial Intelligence Chatbots Plan Therapeutic Ketogenic Diets for Children With Epilepsy? [PDF]

J Hum Nutr Diet
Ajmera F, Lowe H, Dickson J, Owusu K, Zak M, Sharma S.   +5 more
europepmc   +1 more source

Olive oil-derived monounsaturated fat influences metabolic signatures in serotonergic regions of the brain in broiler chicken. [PDF]

Front Physiol
Iwuozo OC, Omaliko PC, Lichti NI, Cooper BR, Fasina YO.   +4 more
europepmc   +1 more source

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Olive orchard amended with olive mill wastewater: Effects on olive fruit and olive oil quality

Journal of Hazardous Materials, 2009
The aim of this work was to study the effects of agronomic application of olive mill wastewater (OMW) in a field of olive trees on olive fruit and olive oil quality. Agronomic application of OMW increased significantly the fungal:bacteria ratio, whereas the root colonisation and the photosynthetic rates decreased significantly.
B, Mechri, M, Issaoui, A, Echbili, H, Chehab, F B, Mariem, M, Braham, M, Hammami   +6 more
exaly   +3 more sources

Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences

Critical Reviews in Food Science and Nutrition, 2011
The chlorophylls are responsible for the characteristic green color of the olive fruits and their products. Virgin olive oil (VOO) is obtained from processing olives only by mechanical and physical means under conditions ensuring that the natural characteristics of the fruit composition are maintained as far as possible.
Lorenzo Cerretani, Angelo Cichelli
exaly   +3 more sources

Rotenone Residues on Olives and in Olive Oil

Journal of Agricultural and Food Chemistry, 2002
The disappearance of rotenone on olives under field conditions was studied. The field data showed that rotenone residues on olives decreased with a half-life (t(1/2)) of 4.0 days. After pre-harvest time (10 days) the residues were higher than the maximum residue level fixed in Italy (0.04 mg/kg). Experiments with model systems showed that the mechanism
Cabras P, CABONI, PIERLUIGI, Cabras M, ANGIONI, ALBERTO, Russo M.   +4 more
openaire   +3 more sources

Olive Fruit and Olive Oil

2019
Olive oil is one of the most reputative traditional foods in the world. Indeed, the cultivation of olives to produce olive oil has deep roots in the history of the Mediterranean region. Worldwide olive oil production was about 2.5 million tons in 2017, the majority of them (87% in 2017) in Mediterranean countries (IOC Production data, year 2016/2017 ...
Seçmeler, Özge, Galanakis, Charis M.
openaire   +2 more sources

Olives and olive oil in cancer prevention

European Journal of Cancer Prevention, 2004
Epidemiologic studies conducted in the latter part of the twentieth century demonstrate fairly conclusively that the people of the Mediterranean basin enjoy a healthy lifestyle with decreased incidence of degenerative diseases. The data show that populations within Europe that consume the so-called 'Mediterranean diet' have lower incidences of major ...
R W, Owen, R, Haubner, G, Würtele, E, Hull, B, Spiegelhalder, H, Bartsch   +5 more
openaire   +2 more sources