Results 201 to 210 of about 19,806 (263)

Oral Medications for Treating Agitation in a Safety Net Emergency Department.

JAMA Netw Open
Cole JB, Hurreh KM, Taghizadeh LA, Laudenbach AP, Olives TD, Miner JR, Driver BE.   +6 more
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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
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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
openaire   +2 more sources

Acephate and buprofezin residues in olives and olive oil

Food Additives and Contaminants, 2000
Field trials were carried out to study the persistence of acephate and buprofezin on olives. Two cultivars, pizz'e carroga and pendolino, with very large and small fruits respectively were used. After treatment, no difference was found between the two pesticide deposits on the olives.
Cabras P, ANGIONI, ALBERTO, GARAU, VINCENZO, PIRISI, FILIPPO MARIA, Cabitza F, Pala M.   +5 more
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Mineral Paraffins in Olives and Olive Oils

2010
Publisher Summary The term “mineral paraffins” is usually used to indicate a complex mixture of branched and cyclic aliphatic hydrocarbons (in the range of C15–C45), whose presence in foods reveals a contamination with mineral oil. Foods may be contaminated with food-grade “white oils” (from release agents, lubricating oils, and food contact ...
MORET, Sabrina, POPULIN, Tiziana, CONTE, Lanfranco   +2 more
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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.
GIULIANI, ANGELA ALESSIA, CERRETANI LORENZO, CICHELLI, Angelo   +2 more
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