Results 51 to 60 of about 596,786 (287)
As extreme climatic events are becoming more frequent, we need to understand what mechanisms could buffer populations to ensure their persistence. Fragmented populations may be especially vulnerable, as exemplified by species with metapopulation dynamics whose persistence is determined by a precarious balance between frequent local extinctions and ...
Natalie E. van Dis +5 more
wiley +1 more source
The first exploited and domesticated olive forms are still unknown. The exceptionally well-preserved stones from the submerged Hishuley Carmel site (Israel), dating from the middle of the 7th millennium BP, offer us the opportunity to study the oldest ...
Jean-Frédéric Terral +13 more
doaj +1 more source
The water footprint of olives and olive oil in Spain [PDF]
This paper evaluates the water footprint of Spanish olives and olive oil over the period 1997-2008. In particular, it analyses the three colour components of the water footprint: green (rainwater stored in the soil), blue (surface and groundwater) and ...
Llamas Madurga, Manuel Ramón +12 more
core +1 more source
Abstract Imagers operating in the visible to near‐infrared (NIR) range play an important role in applications such as industrial sorting, security surveillance, and autonomous driving. However, conventional imaging technologies based on silicon and III–V semiconductors suffer from several limits, including restricted spectral range, high fabrication ...
Xin Hong +4 more
wiley +1 more source
Black and white photograph of Olive Muriel Pink standing next to two camels, 'Quart-Pot'and 'Mangy', with her aboriginal guide Jim at a Central Australian waterhole, 1934, with inscription on the back by Olive Pink, 'To dear Mrs Walker - with love from ...
Pink, Olive
core +1 more source
Cadmium removal from aqueous solutions using olive stone activated carbon
Activated Carbon (AC) was made from olive stone (OS), which is the basic material in olive industry wastes, by chemical treatment using phosphoric acid H3PO4 at 80 % concentration, then a heat treatment at 500 °C for two hours.
Karam Haddad +3 more
doaj +1 more source
The effect of olive fruit stoning on virgin olive oil aroma
Olive fruit stoning gives rise to an important modification in olive oil aroma. The level of this modification is a function of the cultivar. An increment in the content of six-carbon compounds (C6) was observed in olive oils obtained from the cultivars Verdial and Manzanilla, but not in the cultivar Picual. In the three cultivars under study, contents
P. Luaces, A. G. Pérez, C. Sanz
openaire +4 more sources
Biosensors enable rapid, sensitive, and portable detection of pathogens, contaminants, allergens, and food adulteration. Integration with smart packaging, smartphones, IoT, and machine learning supports real‐time monitoring and intelligent decision‐making, whereas microfluidics, biodegradable materials, explainable AI, and blockchain offer pathways ...
Mohima Akther Any +7 more
wiley +1 more source
Black and white photograph of Olive Muriel Pink standing next to a camel, 'Quart-Pot', in Central Australia, 1934, with inscription on the back by Olive Pink, '"Quart-pot" and Olivia - (ready for anything!)' Photographs sent with a letter to her friend ...
Pink, Olive
core +1 more source
ABSTRACT This study presents a high‐resolution, multi‐proxy reconstruction of environmental and land‐use change from Lake Dojran over historical times (last 2500 years), combining pollen, biomarkers, radiocarbon dating, Ottoman taxation records and other historical data.
Alessia Masi +15 more
wiley +1 more source

