Zobrazeno 1 - 10
of 4 381
pro vyhledávání: '"Olea europaea L."'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 4, Pp 145-152 (2024)
旨在为油橄榄作为食品应用提供科学依据,以田园1号、佛奥、鄂植8号、豆果及柯基5种油橄榄果为研究对象,参考国家标准对油橄榄果中主要营养成分、羟基酪醇和橄榄苦苷含量,矿物质元
Externí odkaz:
https://doaj.org/article/016d51be77dc4535873e9b454d99c5f1
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Fatty acid composition is an essential aspect of the qualitative assessment of olive oil. A method for evaluating and trending fatty acid composition of olive varieties directly from a limited amount of drupes, has been proven reliable in comparison
Externí odkaz:
https://doaj.org/article/e97a1a732d4143dc9130a3bb9dd3d0d5
Autor:
Alessandro Carella, Roberto Massenti, Francesco Paolo Marra, Pietro Catania, Eliseo Roma, Riccardo Lo Bianco
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Developing an efficient and sustainable precision irrigation strategy is crucial in contemporary agriculture. This study aimed to combine proximal and remote sensing techniques to show the benefits of using both monitoring methods, simultaneously ass
Externí odkaz:
https://doaj.org/article/a3e0d53f1157456ebedde4b6063298fe
Publikováno v:
Microbial Cell Factories, Vol 23, Iss 1, Pp 1-11 (2024)
Abstract The current study aimed to evaluate the effects of biogenic silver nanoparticles (AgNPs) on growth behavior and leaf anatomy of in vitro growing shoots of ‘Picual’ and ‘Dolce’ olive cultivars. Biosynthesis of AgNPs was carried out us
Externí odkaz:
https://doaj.org/article/485aa4a9ac294a3d90c2f562f090b371
Autor:
Imane Ouryemchi, Asmaa Oubihi, Mohamed Taibi, Amine Elbouzidi, Hassna Jaber, Sara Haida, Abdeslam Asehraou, Mohamed Addi, Mohammed Ouhssine, Abderrahim Benzakour
Publikováno v:
Journal of Ecological Engineering, Vol 25, Iss 3, Pp 64-74 (2024)
The escalating phenomenon of bacterial resistance to antibiotics over time, coupled with the conse-quential detrimental effects of oxidative stress on cellular aging, and the usage of pesticides with vary-ing degrees of toxicity, thereby impacting bo
Externí odkaz:
https://doaj.org/article/b0442d99a8564a12aa489cdc32bbe91e
Akademický článek
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Autor:
Andrés Chacon-Ortiz, Luciano Carlos da Maia, Antônio Costa de Oliveira, Gustavo Perruolo, Camila Pegoraro
Publikováno v:
Revista de Ciências Agroveterinárias, Vol 23, Iss 1 (2024)
The cultivation of the olive tree is of great economic importance worldwide. For the 2022-2023 harvest, were produced around 3,010,000 Mg of olive oil and 2,955,500 Mg of table olives of selected varieties, managing to establish itself in approximate
Externí odkaz:
https://doaj.org/article/81d3f60c3b9d4aa69f2d6a5ecc241e19
Autor:
Laura Beatrice Mattioli, Ivan Corazza, Roberta Budriesi, Silvana Hrelia, Marco Malaguti, Cristiana Caliceti, Rosa Amoroso, Cristina Maccallini, Pasquale Crupi, Maria Lisa Clodoveo, Marilena Muraglia, Alessia Carocci, Roberta Tardugno, Alexia Barbarossa, Filomena Corbo
Publikováno v:
Nutrients, Vol 16, Iss 17, p 2986 (2024)
Waste from the agri-food chain represents a valuable reservoir of organic compounds with health-promoting properties. Momast Plus 30 Bio (MP30B) is a derivative obtained from olive-oil wastewater. Its enrichment in hydroxytyrosol (HT) via a patented
Externí odkaz:
https://doaj.org/article/c3fc56deae7049c7a58c69eb86f54d8c
Autor:
Mbarka Ben Mohamed, Sihem Ben Ali, Gabriele Rocchetti, Samir Tlahig, Leila Bennani, Ferdaous Guasmi
Publikováno v:
Molecules, Vol 29, Iss 17, p 3997 (2024)
This research can be considered as the first complete survey for the valorization of new olive genotypes cultivated in the South-East of Tunisia as well as their oils. The study aimed to characterize the phytochemical composition of virgin olive oil
Externí odkaz:
https://doaj.org/article/0c7821dc4d46407ebcb254b0474e762b
Autor:
Salem Alhajj Ali, Andrea Mazzeo, Antonio Trani, Simona Pitardi, Sara Bisceglie, Giuseppe Ferrara
Publikováno v:
Horticulturae, Vol 10, Iss 8, p 861 (2024)
Some olive cultivars grown in southeastern Italy are characterized by the production of olives with a reduced level of bitterness. They are known as sweet olive cultivars and fruits are usually consumed directly or cooked without any debittering proc
Externí odkaz:
https://doaj.org/article/bf22cde8bf19432e8f1d897005a34237