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Academic literature on the topic 'Olive A'

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Published: 26 July 2024
Last updated: 27 July 2024

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Journal articles on the topic "Olive A"

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Montes Sánchez, Alba. "La importancia de la terminología en el oleoturismo: análisis contrastivo aplicado a la traducción (español-alemán)." Estudios Franco-Alemanes. Revista internacional de Traducción y Filología 11 (December 30, 2019): 97–112. http://dx.doi.org/10.21071/estfa.v11i.15883.

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El oleoturismo es una novedosa práctica turística que ha emergido recientemente en España, considerado el principal productor de aceite de oliva con certificación de calidad a nivel mundial. Mientras, Andalucía se sitúa a la cabeza en explotaciones y producción oleícola, otorgando así al mundo del olivo y del aceite de oliva andaluz un carácter globalizado. En esta región, el aceite de oliva se contempla como uno de los principales motores económicos y un signo cultural y gastronómico. Por ello, la divulgación de esta nueva práctica turística requiere de expertos en terminología y traducción que garanticen la correcta transferencia de un conocimiento especializado con un fuerte arraigo cultural. El presente artículo estudia el léxico relacionado con la recolección, la producción y la comercialización del aceite de oliva, así como de otras industrias y productos emergentes que tienen una relación directa con el oro líquido. Este artículo propone un estudio de esta terminología, empleada para mercantilizar la práctica del oleoturismo, desde una perspectiva traductológica, con el objeto fundamental de analizarlos en el traslado del español al alemán y llevar a cabo una reflexión sobre las técnicas de traducción empleadas. Olive-oil tourism is a new tourist practice that has recently emerged in Spain, considered the main producer of olive oil with quality certification worldwide. Meanwhile, Andalusia is at the forefront in olive oil exploitation and production, thus conferring the world of olive groves and olive oil a global character. In this region, olive oil is seen as one of the main economic engines and a cultural and gastronomic sign. For this reason, the dissemination of this new tourist practice requires experts in terminology and translation to guarantee the correct transfer of specialized knowledge with strong cultural roots. This article studies the lexicon related to the harvest, production and commercialization of olive oil, as well as other emerging industries and products that have a direct relationship with the liquid gold. This article proposes a study of this terminology, used to commercialize the practice of olive-oil tourism, from a translation perspective, with the fundamental objective of analyzing them in the transfer from Spanish to German and to carry out a reflection on the translation techniques used.
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García Martín, Juan Francisco, Manuel Cuevas, Chao-Hui Feng, Paloma Álvarez Mateos, Miguel Torres García, and Sebastián Sánchez. "Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces." Processes 8, no. 5 (April 26, 2020): 511. http://dx.doi.org/10.3390/pr8050511.

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Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 × 106 ha, which produces more than 20 × 106 t olives per year. Most of these olives are destined to the production of olive oils. The main by-products of the olive oil industry are olive-pruning debris, olive stones and different pomaces. In cultures with traditional and intensive typologies, one single ha of olive grove annually generates more than 5 t of these by-products. The disposal of these by-products in the field can led to environmental problems. Notwithstanding, these by-products (biomasses) have a huge potential as source of energy. The objective of this paper is to comprehensively review the latest advances focused on energy production from olive-pruning debris, olive stones and pomaces, including processes such as combustion, gasification and pyrolysis, and the production of biofuels such as bioethanol and biodiesel. Future research efforts required for biofuel production are also discussed. The future of the olive oil industry must move towards a greater interrelation between olive oil production, conservation of the environment and energy generation.
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IRMAK, Şahnur, Filiz SEFER, Ferişte ÖZTÜRK GÜNGÖR, Erkan SUSAMCI, Uğur GÜLOĞLU, Ayşen YILDIRIM, and Gönül TUSU. "Gemlik ve Memecik melezlemesi ile elde edilen yeni zeytin çeşitlerinin sofralık özelliklerinin belirlenmesi." Ege Üniversitesi Ziraat Fakültesi Dergisi 59, no. 2 (July 4, 2022): 195–208. http://dx.doi.org/10.20289/zfdergi.890479.

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Objective: The objective of this study was to investigate the physical and chemical characteristics of 10 hybrid type table olives obtained as a result of a national level hybridization program in the Olive Research Institute. Material and Methods: The samples selected from Memecik x Gemlik and Gemlik x Memecik combinations, which came to the pre-elimination stage in the project, were evaluated in terms of table olives characteristics. These products were obtained in four olive seasons. Olives were subjected to some physical and chemical tests and analyzes. The main olive processing techniques (green split olive, natural turning black olives and Spanish style green olives) were applied to test the suitability of the cultivar candidates to processing techniques. Results: The olive variety candidates, GM 41, GM 39, MG 11 and MG 5 attracted more attention than the main varieties of the cross breeding project, “Memecik” and “Gemlik”, in terms of some table olive characteristics like high flesh/pit ratio and the number of olive fruits per kilogram. Especially, The variety, GM 41 was found to be significantly important candidate for the natural black olive processing because of having high number of olives per kilogram. Conclusion: As a result of this study, it was concluded thata the hybrid variety candidates, MG5 and MG13 were found to be promising in terms of table olive characteristics and registered as HAYAT and ARSEL, respectively.
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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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Athanasiadis, Vassilis, Theodoros Chatzimitakos, Eleni Bozinou, Dimitris P. Makris, Vassilis G. Dourtoglou, and Stavros I. Lalas. "Olive Oil Produced from Olives Stored under CO2 Atmosphere: Volatile and Physicochemical Characterization." Antioxidants 12, no. 1 (December 24, 2022): 30. http://dx.doi.org/10.3390/antiox12010030.

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In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (Olea europaea cv. Megaritiki) were stored under CO2 atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO2 and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO2-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds’ analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids’ profile were also determined. The results showed that the oil produced from CO2-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments.
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Malheiro, R., S. Casal, L. Pinheiro, P. Baptista, and J. A. Pereira. "Olive cultivar and maturation process on the oviposition preference ofBactrocera oleae(Rossi) (Diptera: Tephritidae)." Bulletin of Entomological Research 109, no. 1 (February 21, 2018): 43–53. http://dx.doi.org/10.1017/s0007485318000135.

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AbstractThe olive fly,Bactrocera oleae(Rossi) (Diptera: Tephritidae), is a key-pest in the main olives producing areas worldwide, and displays distinct preference to different olive cultivars. The present work intended to study oviposition preference towards three Portuguese cultivars (Cobrançosa, Madural, and Verdeal Transmontana) at different maturation indexes. Multiple oviposition bioassays (multiple-choice and no-choice) were conducted to assess cultivar preference. No-choice bioassays were conducted to assess the influence of different maturation indexes (MI 2; MI 3, and MI 4) in single cultivars. The longevity of olive fly adults according to the cultivar in which its larvae developed was also evaluated through survival assays.Cultivar and maturation are crucial aspects in olive fly preference. Field and laboratory assays revealed a preference towards cv. Verdeal Transmontana olives and a lower susceptibility to cv. Cobrançosa olives. A higher preference was observed for olives at MI 2 and MI 3. The slower maturation process in cv. Verdeal Transmontana (still green while the other cultivars are reddish or at black stage) seems to have an attractive effect on olive fly females, thus increasing its infestation levels. Olive fly adults from both sexes live longer if emerged from pupae developed from cv. Verdeal Transmontana fruits and live less if emerged from cv. Cobrançosa. Therefore, olive cultivar and maturation process are crucial aspects in olive fly preference, also influencing the longevity of adults.
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Peres, Fátima, Cecília Gouveia, Conceição Vitorino, Helena Oliveira, and Suzana Ferreira-Dias. "How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive Fly on Fruits." Foods 13, no. 11 (June 1, 2024): 1734. http://dx.doi.org/10.3390/foods13111734.

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Olive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading to detrimental effects on the yield and quality of fruits and olive oil. This study focuses on the content of hydroxytyrosol (HYT) and its derivatives (the “olive oil polyphenols” health claim) in olive oils extracted from fruits of ‘Galega Vulgar’ and ‘Cobrançosa’ cultivars, naturally affected by olive anthracnose and olive fly. The olives, with different damage levels, were harvested from organic rainfed orchards, located in the center of Portugal, at four harvest times over three years. Galega oils extracted from olives with a higher anthracnose and olive fly incidence showed no conformity for the extra virgin olive oil (EVOO) and virgin olive oil (VOO) categories, presenting high acidity and negative sensory notes accompanied by the disappearance of oleacein. Conversely, no sensory defects were observed in Cobrançosa oils, regardless of disease and pest incidence levels, and quality criteria were still in accordance with the EVOO category. The total HYT and tyrosol (TYR) content (>5 mg/20 g) allows for the use of the “olive oil polyphenols” health claim on the label of all the analyzed Cobrançosa olive oils.
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Kızılaslan, Halil, and Serkan Birsin. "TR 22 Bölgesi’nde Zeytin ve Zeytinyağı Pazarlama Organizasyonu ve Pazarlama Etkinliklerinin Değerlendirilmesi." Turkish Journal of Agriculture - Food Science and Technology 10, no. 5 (June 2, 2022): 907–17. http://dx.doi.org/10.24925/turjaf.v10i5.907-917.5194.

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In this study, olive oil producing, processing and intermediary enterprises in the TR22 Region in the 2017-18 production year were examined. As a result of the study, it was found that oil mills, olive oil factories, traders, retailers, TARİŞ and final consumers form the marketing channels in olive oil and olive oil in the research region. It was found that the waiting of oil grain olives as a result of agglomeration in post-harvest processing centers, the use of sacks in the transportation of oil grain olives, the mixing of bottom olives with the ones plucked from the branch and the use of poles in harvesting were found to reduce the efficiency. It has been found that increasing the olive paste temperature above the optimum level, opening the lid of the malaxer machine during kneading, and the emergence of the black water problem as a result of the use of three-phase and classical systems are the factors that reduce the marketing efficiency in the processing service. It was found that the marketing margin of the intermediaries was 1.64% in olive oil, 20.00% of traders in olive oil, 14.06% of factories and 22.58% of retailers. The difference between producer prices and retail prices was 51.16% for olive oil.
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Kyriakopoulou, Christina I., and Despina P. Kalogianni. "Genetic Identification of the Wild Form of Olive (Olea europaea var. sylvestris) Using Allele-Specific Real-Time PCR." Foods 9, no. 4 (April 9, 2020): 467. http://dx.doi.org/10.3390/foods9040467.

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The wild-type of olive tree, Olea europaea var Sylvestris or oleaster, is the ancestor of the cultivated olive tree. Wild-type olive oil is considered to be more nutritious with increased antioxidant activity compared to the common cultivated type (Olea europaea L. var Europaea). This has led to the wild-type of olive oil having a much higher financial value. Thus, wild olive oil is one of the most susceptible agricultural food products to adulteration with other olive oils of lower nutritional and economical value. As cultivated and wild-type olives have similar phenotypes, there is a need to establish analytical methods to distinguish the two plant species. In this work, a new method has been developed which is able to distinguish Olea europaea var Sylvestris (wild-type olive) from Olea europaea L. var Europaea (cultivated olive). The method is based, for the first time, on the genotyping, by allele-specific, real-time PCR, of a single nucleotide polymorphism (SNP) present in the two olives’ chloroplastic genomes. With the proposed method, we were able to detect as little as 1% content of the wild-type olive in binary DNA mixtures of the two olive species.
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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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Dissertations / Theses on the topic "Olive A"

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Julca, Chávez Irene Consuelo. "Analysis of the Olive genome." Doctoral thesis, Universitat Autònoma de Barcelona, 2017. http://hdl.handle.net/10803/459083.

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El olivo (Olea europaea, Oleaceae) es una planta icónica en el Mediterráneo por razones culturales, históricas y biológicas. El olivo como especie está formado por seis subespecies (europaea, maroccana, cerasiformis, laperrinei, guanchica, y cuspidata) que juntas forman el llamado complejo O. europaea. Del mismo modo, la subsp. europaea se divide en dos variedades: var. europaea, que comprende las formas cultivadas, y var. sylvestris (también llamado oleaster), que incluye las formas silvestres del Mediterráneo. El olivo ha sido cultivado intensivamente desde hace aproximadamente 6,000 años, coincidiendo con la emergencia de civilizaciones tempranas en el Mediterráneo. Debido al gran interés en sus frutos, como aceitunas de mesa y como material para aceite de oliva, el olivo es considerado un cultivo esencial en la cuenca Mediterránea. Esta tesis doctoral tiene como objetivo aportar conocimientos sobre la biologııa y la evolución de los olivos cultivados y linajes cercanos. Con este fin, secuenciamos, ensamblamos y anotamos un genoma de referencia correspondiente a un único individuo (O. europaea L. var. europaea). Análisis filogenómicos y evaluaciones del coverage relativo de alelos sugieren que en la historia evolutiva del olivo ocurrieron un mıınimo de cuatro poliploidizaciones. Dos alopoliploidizaciones localizadas en la base de la familia Oleaceae (Eoceno - Cretácico tardııo) y en la base de la tribu Oleeae; seguidas de dos poliploidizaciones en el ancestro de O. europaea (Mioceno-Plioceno) luego de su divergencia de Phillyrea angustifolia. Con el objetivo de estudiar la diversidad y las relaciones filogenéticas en el complejo O. europaea, secuenciamos adicionalmente el genoma de al menos un individuo por cada subespecie. Nuestros resultados muestran que los olivos cultivados tienen menos diversidad nucleotııdica cuando son comparados con los linajes silvestres. Diferentes genes están bajo selección positiva en cada cultivariedad incluida en este estudio (‘Arbequina’, ‘Beladi’, ‘Farga’, ‘Picual’, ‘Sorani’). Además de hibridación que involucra poliploidización, los análisis filogenómicos revelaron extensivos procesos de hibridazación homoploide entre los lineajes del complejo O. europaea, que resulta en un continuo flujo genético desde olivos silvestres hacia olivos domesticados. En particular, el cv. ‘Farga’ tiene un origen diferente a las otras cultivariedades incluidas en este estudio y aporta evidencia de domesticación secundaria en la penıınsula Ibérica. En resumen, este estudio permite entender la historia evolutiva de O. europaea, y descubre un complejo escenario de poliploidizaciones e hibridaciones que han resultado en duplicaciones génicas recurrentes.
The olive tree (Olea europaea, Oleaceae) is an iconic plant of Mediterranean countries for cultural, historical and biological reasons. The olive species comprises six subspecies (europaea, maroccana, cerasiformis, laperrinei, guanchica, and cuspidata) that together form the so-called O. europaea complex. Likewise, the subsp. europaea is divided into two taxonomic varieties: var. europaea, that comprises all the cultivated forms, and var. sylvestris (also called oleaster), that includes the wild forms. The olive tree has been intensively cultivated since 6,000 years ago, coinciding with the emergence of early Mediterranean civilizations. Because of the interest of the drupes both as table olives and as raw material to produce olive oil, the olive tree is an essential crop across the Mediterranean basin. This doctoral thesis aims to provide insights into the biology and the evolution of the cultivated olive and relatives. To this end, we sequenced, assembled, and annotated a reference genome obtained from a single individual (O. europaea L. var. europaea). Phylogenomic analysis and assessment of allelic relative coverage suggest up to four polyploidization events in the evolutionary history of the olive. Two ancient allopolyploidization events at the base of the family Oleaceae (Eocene-Late Cretaceous), and the tribe Oleeae (Oligocene-Miocene), followed by two polyploidizations in the ancestor of O. europaea (Miocene-Pliocene) since its divergence from Phillyrea angustifolia. In order to study the diversity and phylogenetic relationships in the O. europaea complex, we additionally sequenced the genome of at least one individual per subspecies. Our results show that cultivated olive trees exhibit less nucleotide diversity when compared with wild relatives. Different sets of genes were found to be under positive selection in each cultivar included in this study (‘Arbequina’, ‘Beladi’, ‘Farga’, ‘Picual’, ‘Sorani’). In addition to hybridization involving polyploidization (allopolyploidization), phylogenomic analysis revealed extensive homoploid hybridization among lineages of the O. europaea complex, which results in a continuous gene flow from wild to domesticated olive trees. In particular, cv. ‘Farga’ has a different origin than the other cultivars included in this study, and shows evidence for secondary domestication events in the Iberian Peninsula. In summary, this study helps unravel the evolutionary history of O. europaea, and uncover a complex scenario of polyploidization and hybridization that resulted in recurrent gene duplications.
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Warnock, Peter. "Identification of ancient olive oil processing methods based on olive remains /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3144469.

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Heidenreich, Viviane D'Avila. "Olive Schreiner." reponame:Repositório Institucional da UFSC, 2016. https://repositorio.ufsc.br/xmlui/handle/123456789/168162.

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Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Comunicação e Expressão, Programa de Pós-Graduação em Inglês: Estudos linguísticos e Literários, Florianópolis, 2016.
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Abstract : This dissertation examines, from a postcolonial perspective, the work of Olive Schreiner, a South African feminist and socialist writer and social theorist. Schreiner lived at the turn of the nineteenth century, a period when the New Imperialism was at its height, and witnessed some of the most relevant events in South African history. Emotionally divided by a double identification with both England, her mother?s land, and South Africa, the land where she was born, her bi-national sense of identity did not prevent her from becoming one of the most active voices against British imperialist policies in South Africa. The aim of my research is to bring to light the political side of Olive Schreiner, exploring some of her fictional and theoretical works, as well as her personal letters, to trace mainly her anti-imperialist and anti-racist ideas. In doing so, I will show that Schreiner?s discourse of resistance somehow advanced some of the issues developed later by postcolonial critics and theorists.

A presente tese examina, sob uma perspectiva pós-colonial, a obra de Olive Schreiner, uma escritora feminista e socialista e teórica social sul-africana. Schreiner viveu na virada do século dezenove, período em que o Novo Imperialismo estava no seu auge, e testemunhou alguns dos eventos mais relevantes da história da África do Sul. Dividida afetivamente entre a Inglaterra, terra de sua mãe, e a África, lugar onde nasceu e cresceu, seu senso de identidade binacional não a impediu de tornar-se uma das vozes mais ativas contra o imperialismo britânico na África. O objetivo da minha pesquisa é trazer à tona o lado político de Olive Schreiner, explorando algumas de suas obras, ficcionais e teóricas, assim como suas cartas pessoais, em busca principalmente de suas ideias anti-imperialistas e antirracistas. Com essa análise pretendo mostrar que o discurso de resistência de Schreiner, de algum modo, antecipou alguns dos conceitos explorados pela teoria pós-colonial.
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Milosevic, Jelena. "Isolation and characterization of therapeutic and biotechnological molecules from Olea europaea." Thesis, University College London (University of London), 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325851.

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Mendes, Inês Isabel Matos. "Estudo de caso de um lagar de azeite tradicional na Beira Interior. Análise sócio-económica e ambiental." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5265.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
This thesis aimed to highlight the importance that traditional olive mills still have among small olive growers, through the analysis of socio-economic and environmental aspects. The study took place in Sertã (Beira Interior region), at the Cooperativa Agrícola dos Olivicultores de Palhais. The adopted methodology included monitoring of the olive oil production cycle of, fromolive harvesting to its processing, and subsequently physico-chemical analyzes of olive, olive pomace and wastewater from olive washing and olive oil clean-up. The results obtained allowed us to conclude that there are some aspects of processing procedure that should be improved in order to optimize the quality of olive oil as it was classified as “Lampante”. On the other hand, it would be necessary to do a more complete environmental evaluation, especially regarding the characterization and quantification of the different wastewater streams and its quantification, in order to be able to propose more sustainable alternatives than the ones currently implemented. However, it should be noticed that it was possible to illustrate the fact that traditional olive mills play a key role at a social level, in the communities where they are located.
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Kjellström, Felicia. "Impact of Olive Cultivation on Biodiversity in Messenia, Greece." Thesis, Stockholms universitet, Institutionen för naturgeografi och kvartärgeologi (INK), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-107144.

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The biggest threat and cause to loss of biodiversity have been found to be the intensification of agriculture under the 20th century. Messenia is one of the oldest olive cultivation areas in Greece and the landscape is dominated by olive groves characterized by extensive tillage, which causes serious erosion and might be a threat to plant diversity. Organic olive cultivation is an alternative that aims to preserve and support biodiversity. In this study the plant composition in the edge zones of an organic and a conventional olive grove in Messenia were inventoried to be able to investigate if organic cultivation methods enhance plant diversity. Moreover, other factors affecting plant diversity in olive groves and suggestions for precautions in the olive cultivation sector to support biodiversity are discussed. The results show that the organic olive grove hosted 40 % higher species richness, which indicates, as in other similar studies, that the organic olive cultivation methods have a higher capacity to support biodiversity. By restricting tillage and promoting organic olive cultivation, not only biodiversity would be enhanced; this could also prevent further soil erosion and create a more heterogenic agricultural landscape with higher biological and cultural values.
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Alberti, Jean-Christophe. "Etude du mécanisme catalytique de la lipoxygenase 1 d’olive." Thesis, Corte, 2013. http://www.theses.fr/2013CORT0009/document.

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Les lipoxygénases (LOX, EC 1.13.11.12) sont des dioxygénases à fer non héminique très répandues. Chez les végétaux, ces enzymes sont à l’origine d’une voie métabolique impliquée dans de nombreux processus physiologiques, mais aussi dans la réponse à un stress environnemental. La LOX initie la voie en catalysant l’incorporation régiospécifique et stéréospécifique de dioxygène sur le système pentadiénique d’un acide gras libre polyinsaturé (préférentiellement l’acide linoléique ou l’acide linolénique) pour générer un hydroperoxyde d’acide gras.Une lipoxygénase d’olive appelée LOX1, clonée au laboratoire, a été exprimée chez E. coli et purifiée. Elle produit à partir d’acide linoléique des hydroperoxydes de configuration 9S et 13R dans des proportions 2:1. Elle est la seule lipoxygénase végétale décrite à ce jour produisant des hydroperoxydes de configuration R. Les modèles proposés pour expliquer le contrôle de la spécificité réactionnelle des LOX ne s’appliquent pas à la LOX1 d’olive. Afin de mieux comprendre son mécanisme de fonctionnement, un modèle tridimensionnel de la LOX1 d’olive a été construit. La modification par mutagénèse dirigée de deux résidus particuliers, la phénylalanine 277 et la tyrosine 280, a permis d’identifier l’entrée du site actif de la LOX1 d’olive. D’autres résidus particuliers ont été modifiés par mutagénèse dirigée afin d’étudier leur rôle dans le mécanisme catalytique et le contrôle de la spécificité réactionnelle de la LOX1 d’olive. L’analyse globale des résultats obtenus a permis de proposer une première hypothèse quant au fonctionnement de cette enzyme : le substrat pénètrerait dans le site actif de la LOX1 d’olive par son extrémité carboxylate, et serait stabilisé dans le site actif par plusieurs résidus hydrophobes. Un canal pourrait cibler l’oxygène dans le site actif par l’intermédiaire du résidu L579 sur le système pentadiénique du substrat, contrôlant de cette manière la spécificité réactionnelle de la LOX1 d’olive.Par ailleurs, des oxylipines retrouvées chez Arabidopsis, appelées arabidopsides, pourraient être formées par action directe d’une 13-LOX sur des acides gras estérifiés des galactolipides. L’action de la 13-LOX1 de soja, la 9/13-LOX1 d’olive et la 9-LOX de pomme de terre a été testée avec des galactolipides. Une faible activité a été mesurée avec la 13-LOX1 de soja et la 9/13-LOX1 d’olive. Une activité plus importante a été mesurée avec la 9-LOX de pomme de terre. Ces résultats suggèrent que l’action des LOX est possible sur des acides gras estérifiés des galactolipides
Lipoxygenases (LOXs, EC 1.13.11.12) are widespread dioxygenases containing a non heminic iron atom. In plants, LOXs are at the beginning of a metabolic pathway involved in several physiological processes and in the response to environmental stress. A LOX initiates the pathway, catalyzing a regiospecific and stereospecific insertion of oxygen on the pentadiene system of a free polyunsaturated fatty acid (linoleic or linolenic acid) to form fatty acid hydroperoxides.An olive lipoxygenase called olive LOX1, cloned at laboratory, has been expressed in E. coli strain and purified. Olive LOX1 produces 9S-hydroperoxides of and 13R-hydroperoxides from linoleic acid, in a ratio of 2:1, being the only plant LOX to produce R-hydroperoxides described to date. From the currently known models explaining the control of reactional specificity, none can be applied to olive LOX1. A three-dimensional model has been built by homology modeling to understand the catalytic mechanism of olive LOX1. Site-directed mutagenesis experiments have been used to modify two residues of particular interest, the phenylalanine 277 and the tyrosine 280, allowing us to point the active site entrance near these two residues. Other residues of interest have been modified to study their role in the catalytic mechanism and the reactional specificity of olive LOX1. The results have led us to propose a first hypothesis for the reactional mechanism of this enzyme: the substrate could enter into the active site with its carboxylate-end first, and could be stabilized in the active site by hydrophobic side chains of several residues. A channel could bring oxygen into the active site at a position near the side chain of the leucine 579 residue, this one targeting oxygen onto the pentadiene system of the substrate, controlling by this way the reactional specificity of olive LOX1.LOX are involved in oxylipins synthesis. Arabidopsides are a class of oxylipins found in Arabidopsis that could be produced by action of a 13-LOX on galactolipids, which carry esterified fatty acids. Activity of soybean 13-LOX, olive 9/13-LOX1 and potato 9-LOX has been investigated with galactolipids. A low activity was measured when soybean and olive LOXs were used. Activity was far more important when potato LOX was used. These results suggest that LOX can act on esterified fatty acids, especially galactolipids
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Eddib, O. A. "Discrimination between olive oils." Thesis, University of Bristol, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.355140.

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King, Michael. "The wild olive bowl." Master's thesis, University of Cape Town, 2014. http://hdl.handle.net/11427/12846.

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Set against the political backdrop of the boycotts, arson and funerals of July 1980 in Grahamstown, this novel explores how the discovery of the dead body of a street child under the walls of St Jude’s Chapel sets events in motion that provoke the spiritual crises faced by the two protagonists. Father Philip Riley, the non-stipendiary curate at St Jude’s who had come to South Africa as a missionary inspired by Trevor Huddleston, has over the years lost any sense of his priestly vocation and his own personal beliefs. Lieutenant Daniel Broughton of the Grahamstown CID has to solve the mystery of the boy’s death, but he too has lost his idealism following a career in the South African Police that began at Sharpeville, and now hovers in a dead-end position in Grahamstown. Both these men have to come to terms with what the death of the street child requires of them. Riley has to overcome his reluctance to give the child a proper burial, and Broughton has to dig deeper than he is initially willing to, to determine how the child died. As the story unfolds, details emerge which thwart the opening attempts by both men to deflect any responsibility for the child from themselves. Riley had started life in an orphanage, and had been forced into colluding with the supervisor to cover up the cause of death of one of the orphans. He is challenged by the selfless love shown for the child by Mrs Mabata, a parishioner at St Jude’s who had tried to foster the street child. He realises that his reluctance to engage with the situation has to do with denying his own failures, based on his own life story. Giving in to pressure from a Roman Catholic priest to carry out the funeral, he discovers an inner strength to defy a police order not to conduct the funeral. The funeral goes ahead successfully, and Riley experiences moments of transcendence that allow him to re-discover his vocation. On the other hand, Broughton discovers that the street child’s involvement as an informer for the Security Police had been the cause of his death.
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Tapon, Njamo Julien Serge. "Olive wastewater bioremediation using a rotating biological contactor (RBC)." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/2023.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2012.
The expansion of the South African olive processing industry has brought an increased threat to the environment. More production activities lead to more wastewater generation that requires more costly treatment. Regulatory bodies concerned with the release of effluents into the environment are imposing evermore-restrictive guidelines. With this information in mind, the South African olive industry is facing a significant challenge of maintaining economic competitiveness while becoming more environmentally benign. To begin addressing this challenge, the olive processing industry must develop and implement new, more effective, tailored treatment technologies to remediate olive wastewater prior to its release into the environment. In this study, the use of indigenous olive wastewater biofilms in combination with a rotating biological contactor (RBC) was investigated for possible bioremediation purposes. The development of microbial biofilms resulted in the breakdown of the hazardous chemical compounds present in the olive wastewater, i.e. reducing the chemical oxygen demand (COD) and polyphenol content. Results showed that indigenous microorganisms within table olive and olive mill wastewater have a strong tendency to form biofilms. Furthermore, when these biofilms are applied to a small-scale RBC system, significant lower levels of both COD (on average 55% for table olive wastewater (TOWW) and 46% for olive mill wastewater (OMWW) and total phenol (on average 51% for TOWW and 39% for OMWW) were obtained. Results from shocking the biofilms with chemicals routinely used during olive processing indicates that most have a negative effect on the biofilm population, but that the biofilms are able to survive and recover in a relatively short time. This study confirms the potential application of indigenous biofilms found in olive wastewater streams for future bioremediation technologies that form the basis for the development of an eco-friendly, easy-to-manage, low cost technologies specifically designed for the small South African olive processing industry.
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Books on the topic "Olive A"

1

Klein, Maggie Blyth. The feast of the olive: Cooking with olives and olive oil. San Francisco: Chronicle Books, 1994.

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Antol, Marie Nadine. The sophisticated olive: The complete guide to olive cuisine. Garden City Park, N.Y: Square One Publishers, 2004.

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Taylor, Judith M., and Clare M. Hasler. California's olive pioneers: Early essays on olives & olive oil. Davis, Calif: Robert Mondavi Institute for Wine and Food Science, UC Davis, 2009.

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Calzolari, Silvana Bevilacqua. L' olio d'oliva. Roma: Lucarini, 1986.

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Boskou, Dimitrios. Olives and olive oil bioactive constituents. Urbana, Illinois: AOCS Press, 2015.

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Rogers, Ford. Olives: Cooking with olives and their oils. Berkeley, Calif: Ten Speed Press, 1995.

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Artun, Ünsal, and Aegean Olive and Olive Oil Exporters Association., eds. Homeland of olives and olive oil: Turkey. Istanbul: Aegean Olive and Olive Oil Exporters Association, 2003.

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Lamprakē-Matthaiakē, Myrsinē. Ladi: Geuseis kai politismos, 5.000 chronōn. Athēna: Hellēnika Grammata, 1999.

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Shahidi, Fereidoon, and Apostolos Kiritsakis, eds. Olives and Olive Oil as Functional Foods. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119135340.

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Sword and olive branch: Oliver Otis Howard. New York: Fordham University Press, 1999.

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Book chapters on the topic "Olive A"

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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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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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Baldoni, Luciana, and Angjelina Belaj. "Olive." In Oil Crops, 397–421. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-77594-4_13.

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Díaz, Aurora. "Olive." In Technological Innovations in Major World Oil Crops, Volume 1, 267–91. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4614-0356-2_11.

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Abrol, Dharam P. "Olive." In Pollination Biology of Cultivated Oil Seeds and Pulse Crops, 185–90. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781032656724-15.

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Calvino, Italo. "Olive." In Shakespeare and the Folktale, edited by Charlotte Artese, 115–23. Princeton: Princeton University Press, 2019. http://dx.doi.org/10.1515/9780691197920-020.

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Delgado, Amélia Martins, Salvatore Parisi, and Maria Daniel Vaz Almeida. "Olive Oil and Table Olives." In Chemistry of the Mediterranean Diet, 33–57. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-29370-7_4.

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Kiritsakis, Apostolos, Fereidoon Shahidi, and Charalampos Anousakis. "Antioxidants of Olive Oil, Olive Leaves, and their Bioactivity." In Olives and Olive Oil as Functional Foods, 367–82. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119135340.ch19.

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Heppner, John B., John B. Heppner, Minos E. Tzanakakis, Minos E. Tzanakakis, Minos E. Tzanakakis, Pauline O. Lawrence, John L. Capinera, et al. "Olive Knot." In Encyclopedia of Entomology, 2669. Dordrecht: Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6359-6_1841.

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Rapoport, Hava F., Andrea Fabbri, and Luca Sebastiani. "Olive Biology." In Compendium of Plant Genomes, 13–25. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48887-5_2.

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Conference papers on the topic "Olive A"

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Ozcan, Mehmet Musa, and Viktar Lemiasheuski. "ENVIRONMENTAL RISKS AND EVALUATION OF BY-PRODUCTS OF OLIVE OIL PRODUCTION." In SAKHAROV READINGS 2022: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2022. http://dx.doi.org/10.46646/sakh-2022-1-198-201.

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Olive production has been carried out in Turkey for many years. Olive is an important product in Turkey in terms of both production amount and economic value. Olives and olive oil obtained from olives have been important nutrients for humans for centuries. In olive production, which has a very important place in the country’s economy, in addition to main products such as olive oil and table olives and olive oil, solid and liquid by-products such as “Pirina” and “Blackwater” are formed in olive oil factories. Against pomace, which can be evaluated economically, black water is left indiscriminately to the environment. Most of the wastes that occur on average as 200 billion tons each year are either left to nature as garbage or used as fuel, animal feed or fertilizer with a little processing. Environmental pollution that appears with increasing industrialization and population, and the economic consumption used to eliminate pollution cause wastes to become a biomass problem. Olive black water contains sugars, organic acids, polyalcohols, pectins, colloids, tannins and lipids. Valuable products can be produced by biotechnological conversion from solid and liquid wastes from the olive oil industry.
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Bozdogan Konuskan, Dilsat. "Influence of Olive Maturity on Some Physico-Chemical Properties and Fatty Acid Composition of Monovarietal Olive Oil Extracted from Halhali Cultivar." In The 9th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2022. http://dx.doi.org/10.24264/icams-2022.i.5.

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This study was carried out to determine influence of olive maturity on some physicochemical properties and fatty acid compositions of olive oils extracted from the Halhalı cultivar which harvested from Hatay in the Eastern Mediterranean region of Turkey. For this purpose, olive oils were obtained by mechanical method from olives collected from Halhalı cultivar in 3 different olive maturity of the 2021 production season. Ripening index and oil yield analysis of the olives and free fatty acids, peroxide value, fatty acid compositions were carried out in Halhalı olive oil. Free fatty acids and peroxide values of olive oils were found in the range of 0.39-0.73 (%oleic acid) and 5.14-9.43 meq O2/kg respectively. The amount of free fatty acids increased with maturity. It was determined that the oleic acid in the range of 67.59%-70.26%, palmitic acid in the range of 13.56-15.82%, linoleic acid in the range of 9.52-13.65%, stearic acid in the range of 3.34-4.13%, palmitoleic acid 0.96%-1.29%, linolenic acid 0.86-0.98% and arachidic acid 0.42-0.53. It was determined that decrease in oleic acid and palmitic acid contents and an increase in linoleic acid content with maturity. It has been determined that Halhalı monovarietal olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties.
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Gaidau, Carmen, Maria Stanca, Demetra Simion, Olga Niculescu, Cosmin-Andrei Alexe, Concepcio Casas, Anna Bacardit, Stoica Tonea, and Gabriela Paun. "Olipo-wet olive pomace, a new renewable source for leather retanning." In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.ii.10.

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The aim of OLIPO project is to find suitable extraction methods for an important waste of olive oil production, wet olive pomace, in view of reclaiming it as tanning and retanning material, alternative to petroleum origin materials. The total volume of wet olive pomace in Mediterranean countries where olive crops are traditional is about 80% of processed olives and is the result of a two-phase continuous extraction process. Wet olive pomace is rich in polyphenolic compounds, fats, tannins, non-tannins, possible to be extracted, concentrated, chemical processed in view of developing a new tanning product. The use of new renewable materials from oil industry as biobased tanning material for leather industry represents an important step in lowering carbon footprint of both sectors and complies with circular economy principles. The antioxidant and antimicrobial properties of olive oil pomace can be exploited in view of increasing the efficiency of the new product. The paper presents the characterisation of four kinds of wet olive pomace wastes, water and water-organic solvent extracts as tanning materials in order to select the methods for a new tanning material elaboration and testing on leathers in retanning processes.
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Popescu, Adrian, and Pierre Alain Moëllic. "OLIVE." In the 15th international conference. New York, New York, USA: ACM Press, 2007. http://dx.doi.org/10.1145/1291233.1291262.

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Karabatis, Yianni, Xiaomin Lin, Nitin J. Sanket, Michail G. Lagoudakis, and Yiannis Aloimonos. "Detecting Olives with Synthetic or Real Data? Olive the Above." In 2023 IEEE/RSJ International Conference on Intelligent Robots and Systems (IROS). IEEE, 2023. http://dx.doi.org/10.1109/iros55552.2023.10341765.

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Aktan, Ahmet, Burak Akkaya, Suat S. Şanlı, and Uğur Kemiklioğlu. "Design and Production of Man Powered Olive Harvest Machine." In International Students Science Congress. Izmir International Guest Student Association, 2021. http://dx.doi.org/10.52460/issc.2021.038.

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Today, agricultural sector develops in many areas. So, we have decided to make a project that can bring facileness by using the developing technology. We aimed to harvest the olives easily to work in these agricultural areas with a mechanical machine. We knew that there are many olive trees in our country and that people spend a lot of time collecting olives in these trees and they work costly. Therefore, we decided to design a machine that would also protect the environment by reducing the cost that would lead to saving. We met with many people and companies who went to the machine production industry and made studies in this field. Based on this information, we have decided to make a mechanism that works with shaking tree branch thanks to the gear system. As a result of our work, we think that this mechanism will be operated in a healthy manner and ready for production. The mechanism requires 159.2 N.m of torque, 1620 N force and 1 ~1.7 kW of manpower.
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Shwartz, Vered, and Chris Waterson. "Olive Oil is Made." In Proceedings of the 2018 Conference of the North American Chapter of the Association for Computational Linguistics: Human Language Technologies, Volume 2 (Short Papers). Stroudsburg, PA, USA: Association for Computational Linguistics, 2018. http://dx.doi.org/10.18653/v1/n18-2035.

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Pikoulis, Erion, Konstantinos Blekos, and Dimitrios Kosmopoulos. "Automated classification of olive fruit for enhanced olive oil production using computer vision." In Optics, Photonics and Digital Technologies for Imaging Applications VIII, edited by Peter Schelkens and Tomasz Kozacki. SPIE, 2024. http://dx.doi.org/10.1117/12.3023019.

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Orjonikidze, Nino. "Investments in Georgian olive production." In 3rd International Conference on Management, Economics and Finance. ACAVENT, 2021. http://dx.doi.org/10.33422/3rd.icmef.2021.02.130.

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Waasdorp, Pim, Aron van den Bogaard, Leen van Wijngaarden, and Sander Huisman. "Video: Melting of olive oil." In 76th Annual Meeting of the APS Division of Fluid Dynamics. American Physical Society, 2023. http://dx.doi.org/10.1103/aps.dfd.2023.gfm.v0039.

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Reports on the topic "Olive A"

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Mailer, Rodney, and STEFAN GAFNER. Olive Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, March 2021. http://dx.doi.org/10.59520/bapp.lgd/evfu8793.

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Extra virgin olive oil is often described as the healthiest of all commercially available edible oils. Olive oil has a high percentage of monounsaturated fat and because it is generally consumed in the unrefined (virgin) crude state, the oil contains natural compounds which would otherwise be removed in refining. The high value of the virgin oil compared to refined seed oils make it highly susceptible to adulteration. This laboratory guidance document provides a review of (1) analytical methods used to determine whether olive products have been adulterated and, if so, (2) methods to identify the adulterants. As olive oil is frequently diluted with undeclared refined olive oil or degraded virgin olive oil, methods have been established to determine the quality of the oil’s freshness and compliance with international standards. Adulteration has also been observed in various vegetable oils including canola (Brassica napus, Brassicaceae), sunflower (Helianthus annuus, Asteraceae), and other oils. This document should be viewed in conjunction with the corresponding Botanical Adulterants Prevention Bulletin on olive oil published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program.
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Barazani, Oz, Alan J. Malter, Thameen Hijawi, Zohar Kerem, and Arnon Dag. Genetic characterization of East Mediterranean traditional olive cultivars. United States Department of Agriculture, September 2011. http://dx.doi.org/10.32747/2011.7613891.bard.

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Kurtz, Cassandra M., and Mark H. Hansen. An assessment of autumn olive in northern U.S. forests. Newtown Square, PA: U.S. Department of Agriculture, Forest Service, Northern Research Station, 2016. http://dx.doi.org/10.2737/nrs-rn-204.

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Kurtz, Cassandra M., and Mark H. Hansen. An assessment of autumn olive in northern U.S. forests. Newtown Square, PA: U.S. Department of Agriculture, Forest Service, Northern Research Station, 2016. http://dx.doi.org/10.2737/nrs-rn-204.

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Ravallion, Martin, and Shaohua Chen. Fleshing Out the Olive? On Income Polarization in China. Cambridge, MA: National Bureau of Economic Research, October 2021. http://dx.doi.org/10.3386/w29383.

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McGrattan, Kevin B. Oxygen-Limited Fires Inside Under-Ventilated Enclosures (OLIVE-FIRE). Gaithersburg, MD: National Institute of Standards and Technology, 2022. http://dx.doi.org/10.6028/nist.tn.2232.

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McGrattan, Kevin B. Oxygen-Limited Fires Inside Under-Ventilated Enclosures (OLIVE-FIRE). Gaithersburg, MD: National Institute of Standards and Technology, 2023. http://dx.doi.org/10.6028/nist.tn.2232-upd1.

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Sakar, Ebru, Mucahit Taha Ozkaya, Ali Ergul, Hulya Unver, Mehmet Ulas, Veneta Kapchina-Toteva, and Sezai Ercisli. Molecular Characterization of Local Olive Genotypes from Southern Anatolia Forests. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, May 2018. http://dx.doi.org/10.7546/crabs.2018.05.18.

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Lavee, Shimon, George Martin, Yosef Ben-Tal, and Vito Polito. Development of Methodology to Control Biennial Bearing of Olive Trees. United States Department of Agriculture, December 1985. http://dx.doi.org/10.32747/1985.7593404.bard.

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Young-Studer, Noémie. La chanson d'Yde et Olive: A Parable of a Medieval Self-Made Man. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.6552.

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