Relevant bibliographies by topics / Fruit olive oil

Academic literature on the topic 'Fruit olive oil'

Author: Grafiati
Published: 10 March 2023

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Journal articles on the topic "Fruit olive oil"

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OZDEMIR, Yasin, Aysun OZTURK, Engin GUVEN, Muge ASAN NEBIOGLU, Nesrin AKTEPE TANGU, Mehmet Emin AKCAY, and Sezai ERCISLI. "Fruit and Oil Characteristics of Olive Candidate Cultivars from Turkey." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 1 (June 14, 2016): 147–54. http://dx.doi.org/10.15835/nbha44110226.

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This is the first study in Turkey that evaluated olive fruit and oil characteristics of 23 cultivar candidates selected among 393 olive genotypes, on the bases of agronomical characteristics; the candidate cultivars were obtained by cross breeding between standard cultivars ('Gemlik', 'Edinciksu', 'Uslu', 'Tavşan Yüreği', 'Karamürselsu') and foreign cultivars ('Lucques', 'Belle d'Espagne' and 'Manzanilla'). Fruit traits such as fruit weight, flesh to seed ratio, fruit and seed size, as well as oil characteristics such as moisture, oil content, specific absorption at ultraviolet light, free acid content, peroxide value, chlorophyll and fatty acid composition were determined. Fruits and oils of intensely cultivated 'Gemlik' and 'Ayvalık' olive cultivars were also analyzed to compare them with the new candidate cultivars. According to the oil content, 'GE067' (23.30%), 'GE181' (23.97%), 'GE366' (22.52%), 'GE417' (22.16%), 'GT009' (24.14%), 'GT014' (21.02%), 'GU247' (22.48%), 'GU320' (27.15%) and 'GU434' (21.89%) gave better results, thus having good potential for registration as new cultivars for oil production. 'GE366' and 'GU434' were determined as the best cultivar candidates for producing dual purpose olives (table olives and oil). 'GE363' had the best fatty acid composition, which is an important feature in terms of oxidative stability and disease prevention.
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Martins, Sandra, Ermelinda Silva, Cátia Brito, Carlos Martins-Gomes, Alexandre Gonçalves, Margarida Arrobas, Manuel Ângelo Rodrigues, Carlos M. Correia, and Fernando M. Nunes. "Zeolites and Biochar Modulate Olive Fruit and Oil Polyphenolic Profile." Antioxidants 11, no. 7 (July 6, 2022): 1332. http://dx.doi.org/10.3390/antiox11071332.

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Soil degradation processes and climate change threaten the sustainability of Mediterranean rainfed olive orchards, with repercussions on crop yield and quality of olives, olive oil and olive by-products. Using soil amendments can enhance soil fertility for sustained environmental quality and plant performance. For two years, we evaluated, under rainfed conditions, the effects of a fertilizer compound (FC) and its combination with zeolites (ZL) and biochar (BC) amendments on soil moisture, yield, fruit and oil polyphenols and quality indices. The polyphenolic composition was strongly influenced by treatments, although no effects were observed on crop yield. ZL improved soil moisture (average increase of 26.3% compared to FC), fruit fatty acid composition (increase of 12.4% in oleic/linoleic ratio in 2018) and oil quality, BC enhanced the concentrations of polyphenols with high nutritional value (average annual increase of 25.6, 84.8 and 11.6% for 3,4-dihydroxyphenylglycol, oleuropein and rutin, respectively). In contrast, olive oil from FC fruits showed the poorest quality, with oxidation and hydrolytic breakdown signals. The applied soil amendments appear to be a promising sustainable strategy to implement in olive rainfed orchards.
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Dag, Arnon, Amnon Bustan, Avishai Avni, Shimon Lavee, and Joseph Riov. "Fruit thinning using NAA shows potential for reducing biennial bearing of 'Barnea' and 'Picual' oil olive trees." Crop and Pasture Science 60, no. 12 (2009): 1124. http://dx.doi.org/10.1071/cp09090.

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Biennial bearing is a major horticultural and economic drawback of olive (Olea europaea L.) cultivation, which particularly affects the olive oil industry under intensive production systems. The number of fruits per tree in an on-year is a primary determinant of the biennial cycle. While fruit thinning using NAA shortly after full bloom is commonly practiced to increase fruit size in table olives, the extent of its influence on biennial bearing is unknown. In the present study, the ability of that common naphthaleneacetic acid (NAA) treatment (100 mg/L, 10 days after full bloom) to alleviate biennial bearing in two oil olive cultivars, Picual and Barnea, was poor, although significant influence on the number of fruit was evident solely in Barnea. Picual seemed less susceptible than Barnea to biennial bearing. Consequently, the effect of a broad range of NAA concentrations (0–320 mg/L, 10 days after full bloom) on various yield parameters was investigated during a biennial cycle of Barnea trees. There was a gradual proportional decline in the on-year number of fruits from ~50 000 to 10 000/tree in response to increasing NAA concentrations. The number of return fruits in the off-year was reciprocal to the on-year fruit load, but remained relatively small, below 15 000/tree. The dynamic relationship between fruit load and fruit size in both on- and off-years was a significant compensation factor in fruit and oil yields. In both cultivars, an on-year fruit load smaller than 20 000/tree is likely to provide consistent yearly oil yields ranging from 10 to 12 kg/tree. The results demonstrate the possibility of using NAA post-bloom spraying to balance biennial bearing in oil olives.
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Rojas Sola, José Ignacio, Miguel Castro García, Mª del Pilar Carranza Cañadas, and Francisco Javier Contreras Anguita. "Herramientas CAD/CAE en la caracterización tecnológica del Patrimonio Histórico Industrial: Aplicación a una prensa de aceite de oliva." Virtual Archaeology Review 4, no. 8 (November 20, 2015): 69. http://dx.doi.org/10.4995/var.2013.4321.

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<p>The olive tree with its fruit, the olive, has been throughout history a culture whose importance has generated a widespread culture along the Mediterranean Sea. Since the days of ancient Egypt until today, its transformation to the consumption of olives, table olives or vegetable fat, has evolved hand in hand with contemporary techniques known. As for obtaining olive oil, fruit or the pressing of the pulp obtained after milling, is a critical point in its manufacture. This process is the goal of this communication which will present a technical analysis of an oil press. This is expected to achieve greater depth of knowledge of the techniques employed in the sector of olive oil.</p>
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Rufat, Josep, Agustí J. Romero-Aroca, Amadeu Arbonés, Josep M. Villar, Juan F. Hermoso, and Miquel Pascual. "Mechanical Harvesting and Irrigation Strategy Responses on ‘Arbequina’ Olive Oil Quality." HortTechnology 28, no. 5 (October 2018): 607–14. http://dx.doi.org/10.21273/horttech04016-18.

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This study describes the effects of mechanical harvesting and irrigation on quality in ‘Arbequina’ olive oil (Olea europaea L.). Irrigation treatments included a control, deficit irrigation (DI) during pit hardening, and subsurface deficit irrigation (SDI). Results showed that mechanical harvesting damaged the olives and reduced olive oil quality by increasing free fatty acids (FFAs) and peroxide value, and by decreasing fruitiness, stability, bitterness, and pungency. DI resulted in increased fruit dry weight and oil content, which could be explained by their reduced crop load (9.3% of crop reduction for DI and 23.9% for SDI). DI did not affect olive oil characteristics, whereas SDI increased stability, fruitiness, and bitterness, and decreased polyunsaturated fatty acid (PUFAs). In conclusion, mechanical harvesting tended to damage the fruit, resulting in lower quality olive oil, the DI strategy neither affected fruit nor olive oil characteristics, whereas the SDI strategy positively affected oil quality when greater water restrictions were applied.
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Stanton, John L., and Ekaterina Salnikova. "Consumer Perceptions of 100% Pure Olive Oil." International Journal of Food and Beverage Manufacturing and Business Models 1, no. 1 (January 2016): 40–47. http://dx.doi.org/10.4018/ijfbmbm.2016010104.

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The purpose of this study is to understand what American consumers believe is 100% pure olive oil. The study is an extension to previous work done but includes the analysis of the perceptions of pomace olive oil and 100% Pure Olive Oil. This research includes a survey of 200 consumers on a national basis. The results indicate that consumers have little understanding of olive oil in general but they specifically believe that 100% olive oil must be made only from olives by can be made from any parts of the olive fruit. A significant number of consumers believed that olive oil from pomace is 100% sure olive oil.
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Navarro Soto, Javiera, Silvia Satorres Martínez, Diego Martínez Gila, Juan Gómez Ortega, and Javier Gámez García. "Fast and Reliable Determination of Virgin Olive Oil Quality by Fruit Inspection Using Computer Vision." Sensors 18, no. 11 (November 8, 2018): 3826. http://dx.doi.org/10.3390/s18113826.

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The presence of minor compounds in virgin olive oils has been proven to play multiple positive roles in health protection, encouraging its production. The key factors that influence the oil quality are ripening stages and the state of health of the fruit. For this reason, at the oil mill’s reception yard, fruits are visually inspected and separated according to their external appearance. In this way, the process parameters can be better adjusted to improve the quantity and/or quality of olive oil. This paper presents a proposal to automatically determine the oil quality before being produced from a previous inspection of the incoming fruits. Expert assessment of the fruit conditions guided the image processing. The proposal has been validated through the analysis of 74 batches of olives coming from an oil mill. Best correlation results between the image processing and the analytical data were found in the acidity index, peroxide values, ethyl ester, polyphenols, chlorophylls, and carotenoids.
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Mena, Carmen, Alejandra Z. González, Raúl Olivero-David, and María Ángeles Pérez-Jiménez. "Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening." HortTechnology 28, no. 1 (February 2018): 48–57. http://dx.doi.org/10.21273/horttech03845-17.

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The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.
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Sivakumar, Ganapathy, Nicola Uccella, and Luigi Gentile. "Probing Downstream Olive Biophenol Secoiridoids." International Journal of Molecular Sciences 19, no. 10 (September 23, 2018): 2892. http://dx.doi.org/10.3390/ijms19102892.

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Numerous bioactive biophenol secoiridoids (BPsecos) are found in the fruit, leaves, and oil of olives. These BPsecos play important roles in both the taste of food and human health. The main BPseco bioactive from green olive fruits, leaves, and table olives is oleuropein, while olive oil is rich in oleuropein downstream pathway molecules. The aim of this study was to probe olive BPseco downstream molecular pathways that are alike in biological and olive processing systems at different pHs and reaction times. The downstream molecular pathway were analyzed by high performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-ESI/MS) and typed neglected of different overlap (TNDO) computational methods. Our study showed oleuropein highest occupied molecular orbital (HOMO) and HOMO-1 triggered the free radical processes, while HOMO-2 and lowest unoccupied molecular orbital (LUMO) were polar reactions of glucoside and ester groups. Olive BPsecos were found to be stable under acid and base catalylic experiments. Oleuropein aglycone opened to diales and rearranged to hydroxytyrosil-elenolate under strong reaction conditions. The results suggest that competition among olive BPseco HOMOs could induce glucoside hydrolysis during olive milling due to native olive β-glucosidases. The underlined olive BPsecos downstream molecular mechanism herein could provide new insights into the olive milling process to improve BPseco bioactives in olive oil and table olives, which would enhance both the functional food and the nutraceuticals that are produced from olives.
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El Qarnifa, Samira, Abderraouf El Antari, and Abdellatif Hafidi. "Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco." Journal of Food Quality 2019 (December 14, 2019): 1–14. http://dx.doi.org/10.1155/2019/1854539.

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This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.
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Dissertations / Theses on the topic "Fruit olive oil"

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Alowaiesh, Bassam Fares I. "Mechanical harvesting, fruit and oil quality in olives influenced by harvest time and exogenous application of ethylene." Thesis, Curtin University, 2015. http://hdl.handle.net/20.500.11937/776.

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Effects of fruit growth and development, different harvesting times, concentration and time of ethephon application on facilitating mechanical harvesting and oil quality of ‘Frantoio’ and ‘Manzanilla’ olives grown in south-western Australia were investigated during 2013 - 2014. Harvesting in late-May to mid-June or an exogenous spray of ethephon (1000 – 1500 mg L-1) two weeks before harvest facilitates mechanical harvesting and excellent physical, biochemical and sensory attributes of fruit and virgin olive oil in both cultivars.
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Valente, Joana Miguel Leite Duarte. "Subprodutos alimentares: novas alternativas e possíveis aplicações farmacêuticas." Master's thesis, [s.n.], 2015. http://hdl.handle.net/10284/5312.

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Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
As indústrias agroalimentares produzem anualmente grandes quantidades de resíduos cuja valorização é mínima ou nula. Atualmente sabe-se que apenas uma pequena parte é reaproveitada para a alimentação direta de animais ou para compostagem. Tendo em conta que esses resíduos contêm importantes teores de nutrientes e de compostos bioativos, são aqui referidas algumas vias alternativas de aproveitamento desses subprodutos, nomeadamente para a indústria farmacêutica. Esta estratégia de gestão de resíduos, para além de valorizar fortemente um subproduto, diminui consideravelmente a carga poluente resultante da atividade agroindustrial. A sustentabilidade é um conceito bastante complexo que se resume no desenvolvimento económico e social, sem provocar grandes danos ao ambiente e aos recursos naturais. Atualmente existem inúmeros casos de aproveitamento e consequente valorização de materiais que no passado eram rejeitados pelas indústrias agroalimentares e que devem servir de exemplo para todos os processos de produção alimentar, potenciando outras indústrias, como a farmacêutica. Assim, a utilização de recursos subaproveitados, com o objetivo de aumentar a produtividade e criar riqueza, terá de merecer, cada vez mais, maior atenção. A nível nacional, os setores mais importantes são os da vitivinícola, produção de azeite, setor cervejeiro, produção de frutas e hortaliças e de torrefação do café. Atendendo a este mercado emergente, neste trabalho tentou-se caracterizar os resíduos alimentares que apresentam maior impacto ambiental, social e económico, através de uma descrição detalhada da caracterização química e propriedades biológicas dos constituintes químicos presentes nestes resíduos e que podem beneficiar a indústria farmacêutica.
Each year, the agri-food industries produce large amounts of waste, which are often discarded. Only a minor percentage is usually used for animal feeding or for composting. As this waste contains important amounts of nutrients and bioactive compounds, routes for their recovery and valorization are here identified, in particular to pharmaceutical industry. The adoption of such strategy of waste management also results in a strong decrease of its pollution burden. Sustainability is a complex concept that can be explained as the economic and social development without causing significant damages to the environment and natural resources. Currently there are many cases reporting the use and valorization of materials that were rejected by the food industries and this should be an example for all food producing processes, enhancing other industries, as the pharmaceutical industry. Thus, the use of underutilized resources, in order to increase productivity and create wealth, must have to earn increasingly greater attention. At the national level the most important sectors are the wine, olive oil, beer industry, fruits and vegetables production and coffee roasting. In view of this emerging market, this study attempted to characterize the main food waste with the greatest environmental, social and economic impact, through a detailed description of the chemical and biological properties that many of the chemical constituents present in these residues may provide in the pharmaceutical industry.
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Corti, Ferdinando, Bruno Zanoni, and Lorenzo Guerrini. "Innovation in extra virgin olive oil (evoo) processing." Doctoral thesis, 2023. https://hdl.handle.net/2158/1300080.

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The thesis was motivated by the need to enrich the current knowledge in the extra virgin olive oil (EVOO) processing. In particular, the experimental studies focused on critical issue for the EVOO quality, related to three different fundamental operations: the olive fruit storage before milling, the temperature control during malaxation and the cross-batch contamination in the decanter centrifuge. The innovative features of the research work concerned both the plant and machines and the methodological approaches for the study of the relationship between the operative parameters/ procedures and EVOO quality.
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TRAPANI, SERENA. "Methods and Indices for Monitoring and Optimization of Extra Virgin Olive Oil Production." Doctoral thesis, 2016. http://hdl.handle.net/2158/1037682.

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PhD thesis research project is focused on kinetics study of olive pastes on malaxation and development of spectroscopic techniques for rapid determination of quality indices for the control of the extra virgin olive oil process. A kinetic time-temperature study during malaxation was carried out to evaluate the coalescence and the extraction yield obtaining an optimization map. Moreover, indices directly related to the biochemical maturation of the drupes have been identified. These indices, quality and legal indices related to extra virgin olive oil were objected to predictive models through rapid determination based on NIR spectroscopy. Il Dottorato ha focalizzato l’attenzione sullo studio cinetico dell’operazione di gramolatura delle paste d’oliva e la messa a punto di tecniche spettroscopiche per la rapida determinazione di indici per il controllo del processo dell’olio extravergine d’oliva. È stato condotto uno studio cinetico tempo-temperatura per valutare la coalescenza e, di conseguenza, la resa d’estrazione ottenendo una carta di ottimizzazione. Inoltre, sono stati identificati indici direttamente correlati alle trasformazioni biochimiche che avvengono durante la maturazione delle olive. Questi indici insieme ai parametri qualitativi e legali dell’olio extravergine d’oliva sono stati oggetto di modelli predittivi mediante determinazione rapida basata sulla spettroscopia nel vicino infrarosso.
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Books on the topic "Fruit olive oil"

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Fabbri, Andrea, Giorgio Bartolini, Maurizio Lambardi, and Stan Kailis. Olive Propagation Manual. CSIRO Publishing, 2004. http://dx.doi.org/10.1071/9780643091016.

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This practical manual is an authoritative guide to olive propagation, providing extended information on seed germination, rooting of cuttings, grafting and micropropagation. The authors describe each topic in detail and discuss the relative advantages and disadvantages of each procedure. The Olive Propagation Manual has been developed to take into account the future demand for olive oil, which is expected to increase to three million tonnes annually over the next 10 years. Such volumes will require active farming programs and olive trees for new orchards and the replacement of olive trees in existing orchards. As the olive industry moves from traditional manual methods to mechanised operations, planting stock will need to be developed to meet future challenges. Varietal selection will need to be directed to clones that are early bearing, disease resistant, able to be mechanically harvested, and produce quality fruit and oil. Each of these issues are addressed throughout this book. The Olive Propagation Manual explores historical perspectives, traditional methods and state-of-the-art olive propagation including theoretical explanations and all practical aspects.
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Book chapters on the topic "Fruit olive oil"

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García-González, Diego Luis, María Teresa Morales, and Ramón Aparicio. "Olive and Olive Oil." In Handbook of Fruit and Vegetable Flavors, 821–47. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470622834.ch43.

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Paiva-Martins, Fatima, and Apostolos Kiritsakis. "Olive fruit and olive oil composition and their functional compounds." In Olives and Olive Oil as Functional Foods, 81–115. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119135340.ch5.

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Gharbi, Ines, and Mohamed Hammami. "Olive (Olea europea L.) Oil." In Fruit Oils: Chemistry and Functionality, 405–17. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-12473-1_20.

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Kiritsakis, Apostolos, and Nick Sakellaropoulos. "Olive fruit harvest and processing and their effects on oil functional compounds." In Olives and Olive Oil as Functional Foods, 127–46. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119135340.ch7.

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Sánchez, Juan. "Olive Oil Biogenesis. Contribution of Fruit photosynthesis." In Plant Lipid Metabolism, 564–66. Dordrecht: Springer Netherlands, 1995. http://dx.doi.org/10.1007/978-94-015-8394-7_158.

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Yubero-Serrano, Elena M., Antonio Camargo, Jose Lopez-Miranda, and Francisco Perez-Jimenez. "Cardiovascular Benefits of Olive Oil: Beyond Effects of Fat Content." In Bioactives in Fruit, 353–66. Oxford, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118635551.ch15.

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Issaoui, Manel, and Amélia M. Delgado. "Olive Oil Properties from Technological Aspects to Dietary and Health Claims." In Fruit Oils: Chemistry and Functionality, 85–129. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-12473-1_4.

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Gallardo-Guerrero, Lourdes, Beatriz Gandul-Rojas, María Isabel Mínguez-Mosquera, and María Roca. "Olives and Olive Oil." In Tropical and Subtropical Fruits, 503–28. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118324097.ch26.

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Karantininis, Kostas. "Fruits and Vegetables, Aquaculture, Olive Oil, Organics, PDO, PGI." In A New Paradigm for Greek Agriculture, 61–88. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-59075-2_5.

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Seçmeler, Özge, and Charis M. Galanakis. "Olive Fruit and Olive Oil." In Innovations in Traditional Foods, 193–220. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814887-7.00008-3.

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Conference papers on the topic "Fruit olive oil"

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Kishimoto, Norihito, and Ayako Kashiwagi. "Prediction of Specific Odor Markers in Oil from Olive Fruit Infested with Olive Scale Using an Electronic Nose." In 2019 IEEE International Symposium on Olfaction and Electronic Nose (ISOEN). IEEE, 2019. http://dx.doi.org/10.1109/isoen.2019.8823146.

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"Variation of the Fatty Acid Composition of Olive Oil during Ripening of the Olive Fruit of the Chemelal Variety in the Boumerdes Region "Algeria"." In May 21-23, 2019 Porto (Portugal). Eminent Association of Pioneers, 2019. http://dx.doi.org/10.17758/eares6.eap0519201.

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Morene, O. Caceres, D. M. Martinez Gila, D. Aguilera Puerto, J. Gamez Garcia, and J. Gomez Ortega. "Automatic determination of peroxides and acidity of olive oil using machine vision in olive fruits before milling process." In 2015 IEEE International Conference on Imaging Systems and Techniques (IST). IEEE, 2015. http://dx.doi.org/10.1109/ist.2015.7294543.

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Tekaya, Meriem, Sinda El-Gharbi, Imed Chraief, Mohamed Hammami, Beligh Mechri, Hechmi Chehab, and Dalenda Boujnah. "Short-term effects of a low dose of olive mill wastewater on pomological characteristics of olive fruits and on oil quality: Olive oil quality is negatively affected by OMW application." In 2017 International Conference on Engineering & MIS (ICEMIS). IEEE, 2017. http://dx.doi.org/10.1109/icemis.2017.8273074.

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Ghandour, Mahmoud, Raffi Al-Qurran, Mahmoud Al-Ayyoub, Ali Shatnawi, Mohammad Alsmirat, and Fumie Costen. "Classifying Olive Fruits Based on Produced Oil Quality: A Benchmark Dataset and Strong Baselines." In 2021 12th International Conference on Information and Communication Systems (ICICS). IEEE, 2021. http://dx.doi.org/10.1109/icics52457.2021.9464577.

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