Results 41 to 50 of about 11,027 (274)

“Effect of different pretreatments on drying of green table olives (Ascolana tenera var.) Grasas y Aceites, 51, 3, 2000, pag. 173-176

open access: yes, 2000
. Mature green olives (0/ea europea L.) were dried in a forced air oven at 50°C, after being subjected alternatively to tour different pre-treatments.
PIGA, Antonio   +5 more
core   +1 more source

Nutraceutical effects of table green olives: A pilot study with Nocellara del Belice olives [PDF]

open access: yes, 2016
Background: The aim of this study was to analyse the nutraceutical properties of table green olives Nocellara del Belice, a traditional Mediterranean food.
CARACAPPA, Santo   +23 more
core   +1 more source

A Review on Adventitious Lactic Acid Bacteria from Table Olives. [PDF]

open access: yesFoods, 2020
Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role.
Portilha-Cunha MF   +2 more
europepmc   +2 more sources

Fungal Biodiversity in Commercial Table Olive Packages

open access: yesSSRN Electronic Journal, 2022
In this work, a total of 72 commercial table olive packages obtained from different international markets were analysed to determine their fungal biodiversity. Viable fungal counts ranged from the detection threshold (
Antonio Benítez-Cabello   +4 more
openaire   +3 more sources

A Depolarizing Leak in Sodium Bicarbonate Cotransporter NBCe1 Causes Brain Edema

open access: yesAnnals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objectives SLC4A4 encodes electrogenic sodium bicarbonate cotransporter NBCe1, prominently expressed in kidney and brain. Recessive loss‐of‐function variants in SLC4A4 cause proximal renal tubular acidosis, no brain edema. In the brain, NBCe1 is expressed by astrocytes, where it regulates pH and mediates astrocyte volume changes.
Quinty Bisseling   +16 more
wiley   +1 more source

Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain

open access: yesApplied Food Research, 2023
Improving the fermentation performance of starter strains used in the fermentation of table olives is a biotechnological solution of current interest to improve the quality characteristics of the final product.
Antonio Alfonzo   +9 more
doaj   +1 more source

Cumulative Social Disadvantage and Disease Activity in Juvenile Idiopathic Arthritis: A Childhood Arthritis and Rheumatology Research Alliance Registry Study

open access: yesArthritis Care &Research, EarlyView.
Objective Social determinants of health (SDOH) contribute to juvenile idiopathic arthritis (JIA) disparities, but most studies have assessed SDOH independently rather than cumulatively across individual, family, and neighborhood levels. Using a socioecological framework, we investigated the relationship among cumulative social disadvantage ...
William Daniel Soulsby   +448 more
wiley   +1 more source

Human α-glucosidase inhibition and phytochemical profile of natural and shinzuke treated olives: implications from the processing method

open access: yesFood Production, Processing and Nutrition
Olive (Olea europaea) phytochemicals are associated with a reduced risk of type 2 diabetes. Table olives typically have higher phytochemical concentrations than olive oil, but their impact on human intestinal α-glucosidase is largely unknown.
Lina Yonekura   +2 more
doaj   +1 more source

Real‐World Safety and Effectiveness of JAK Inhibitors in Systemic Sclerosis: A Propensity‐Matched Study from the EUSTAR Cohort

open access: yesArthritis Care &Research, Accepted Article.
Objective JAK inhibitors (JAKis) have shown promising effects in early‐phase studies of SSc. We aimed to assess the safety and explore effectiveness of JAKis compared to conventional immunosuppressants in SSc. Methods A longitudinal retrospective study of the EUSTAR cohort was performed.
Stefano Di Donato   +27 more
wiley   +1 more source

Data on the application of Functional Data Analysis in food fermentations

open access: yesData in Brief, 2016
This article refers to the paper “Assessment of table olive fermentation by functional data analysis” (Ruiz-Bellido et al., 2016) [1]. The dataset include pH, titratable acidity, yeast count and area values obtained during fermentation process (380 days)
M.A. Ruiz-Bellido   +5 more
doaj   +1 more source

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