Статті в журналах з теми "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.
Повний текст джерелаGarcía 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.
Повний текст джерелаIRMAK, 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.
Повний текст джерелаSivakumar, 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.
Повний текст джерелаAthanasiadis, 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.
Повний текст джерелаMalheiro, 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.
Повний текст джерелаPeres, 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.
Повний текст джерелаKızılaslan, 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.
Повний текст джерелаKyriakopoulou, 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.
Повний текст джерелаMena, 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.
Повний текст джерелаRaederstorff, Daniel. "Antioxidant Activity of Olive Polyphenols in Humans: a Review." International Journal for Vitamin and Nutrition Research 79, no. 3 (May 1, 2009): 152–65. http://dx.doi.org/10.1024/0300-9831.79.3.152.
Повний текст джерелаMalik*, Nasir S. A., Joe M. Bradford, and Jim Brockington. "Growing Olives in Texas." HortScience 39, no. 4 (July 2004): 799B—799. http://dx.doi.org/10.21273/hortsci.39.4.799b.
Повний текст джерелаBouranta, Maria, Koralia Papakitsou, and Evangelos Papakitsos. "Inquiring Quality Assurance of the Table Olive Products." Global Academic Journal of Agriculture and Biosciences 5, no. 03 (July 9, 2023): 29–37. http://dx.doi.org/10.36348/gajab.2023.v05i03.002.
Повний текст джерелаStanton, 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.
Повний текст джерелаBryś, Andrzej, Joanna Bryś, Marko Obranović, Dubravka Škevin, Szymon Głowacki, Weronika Tulej, Ewa Ostrowska-Ligęza, and Agata Górska. "Application of the Calorimetric Methods to the Characteristics of Seeds from Olives." Proceedings 70, no. 1 (November 9, 2020): 90. http://dx.doi.org/10.3390/foods_2020-07665.
Повний текст джерелаKromer, Adam. "„Oliwa” – pochodzenie nazwy podgdańskiego klasztoru cystersów. Przyczynek do badań." Studia z Dziejów Średniowiecza, no. 23 (December 17, 2019): 114–33. http://dx.doi.org/10.26881/sds.2019.23.05.
Повний текст джерелаAl-Ghamdi, Abdullah Saleh. "Identification of the most preferred topographic elevation characteristics for the wild olive trees in Al-Baha Region, Saudi Arabia." International Journal of ADVANCED AND APPLIED SCIENCES 8, no. 7 (July 2021): 115–25. http://dx.doi.org/10.21833/ijaas.2021.07.014.
Повний текст джерелаReboredo-Rodríguez, Patricia, Carmen González-Barreiro, Elena Martínez-Carballo, Noelia Cambeiro-Pérez, Raquel Rial-Otero, María Figueiredo-González, and Beatriz Cancho-Grande. "Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products." Molecules 26, no. 21 (November 3, 2021): 6667. http://dx.doi.org/10.3390/molecules26216667.
Повний текст джерелаCaridi, Andrea, Felice Panebianco, Alessandra De Bruno, Amalia Piscopo, Alessandra Martorana, and Rossana Sidari. "New procedure to pre-select lactic acid bacteria able to control table-olive fermentation." Acta Scientiarum. Technology 44 (January 12, 2022): e57309. http://dx.doi.org/10.4025/actascitechnol.v44i1.57309.
Повний текст джерелаPucci, Emilia, Domenico Palumbo, Adriana Puiu, Antonia Lai, Luca Fiorani, and Claudia Zoani. "Characterization and Discrimination of Italian Olive (Olea europaea sativa) Cultivars by Production Area Using Different Analytical Methods Combined with Chemometric Analysis." Foods 11, no. 8 (April 9, 2022): 1085. http://dx.doi.org/10.3390/foods11081085.
Повний текст джерелаVicario, Giulia, Alessandra Francini, Mario Cifelli, Valentina Domenici, and Luca Sebastiani. "Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil." Antioxidants 9, no. 12 (December 8, 2020): 1245. http://dx.doi.org/10.3390/antiox9121245.
Повний текст джерелаBahtiti, Nawal H., Faten M. Abu Orabi, Mohammed H. Kailani, Ibrahim Abdel-Rahman, Ayssar Nahlé, Zahra O. Alfaouri, and Hind H. Al Abdallat. "A Comparative LC/MS Analysis of Jordanian Olive Stone, Fruits, Leaves, and Oils." WSEAS TRANSACTIONS ON ENVIRONMENT AND DEVELOPMENT 19 (September 20, 2023): 903–16. http://dx.doi.org/10.37394/232015.2023.19.86.
Повний текст джерелаRojas 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.
Повний текст джерелаTorić, Jelena, Monika Barbarić, Stanko Uršić, Cvijeta Jakobušić Brala, Ana Karković Marković, Maja Zebić Avdičević, and Đani Benčić. "Antique Traditional Practice: Phenolic Profile of Virgin Olive Oil Obtained from Fruits Stored in Seawater." Foods 9, no. 10 (September 23, 2020): 1347. http://dx.doi.org/10.3390/foods9101347.
Повний текст джерелаVossen, Paul. "Olive Oil: History, Production, and Characteristics of the World's Classic Oils." HortScience 42, no. 5 (August 2007): 1093–100. http://dx.doi.org/10.21273/hortsci.42.5.1093.
Повний текст джерелаZahra, Naseem. "Table Olives: A Nutritional Approach to Health." Nutrition and Food Processing 6, no. 4 (June 15, 2023): 01–07. http://dx.doi.org/10.31579/2637-8914/139.
Повний текст джерелаHannachi, Hédia, Mohamed Ali Benabderrahim, Walid Elfalleh, Rongchun Wang, and Ma Ying. "Amino and fatty acids composition of olive stones for the discrimination of 'Olea europaea' subsp. 'europaea' varieties." Mediterranean Botany 41, no. 2 (September 9, 2020): 163–72. http://dx.doi.org/10.5209/mbot.65609.
Повний текст джерелаIddir, A., A. M. A. Bekada, S. Kiciri, and S. Boualit. "Physico-chemical, quality parameters and composition of Chemlal extra virgin olive-oils from Algeria." South Asian Journal of Experimental Biology 8, no. 2 (January 14, 2019): 67–75. http://dx.doi.org/10.38150/sajeb.8(2).p67-75.
Повний текст джерелаZare, Fatemeh, Gholamhassan Najafi, Pedram Ghiasi, Ebrahim Fayyazi, Talal Yusaf, and Mohamed Mazlan. "Applying Solar Energy in the Combination of Solar Dryer with Olive Harvesting Machine to Reduce Energy Losses." Sustainability 14, no. 3 (January 18, 2022): 1091. http://dx.doi.org/10.3390/su14031091.
Повний текст джерелаPardo, José E., Adrián Rabadán, Mariano Suárez, Jacinto Tello, Diego C. Zied, and Manuel Álvarez-Ortí. "Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)." Agronomy 11, no. 7 (July 20, 2021): 1439. http://dx.doi.org/10.3390/agronomy11071439.
Повний текст джерелаRodrigues, Nuno, Catarina Oliveira, Susana Casal, José Alberto Pereira, and Elsa Ramalhosa. "“Table Olive Flours”: An Ingredient Rich in Bioactive Compounds?" Applied Sciences 12, no. 3 (February 5, 2022): 1661. http://dx.doi.org/10.3390/app12031661.
Повний текст джерелаÇiftçi, Zeliha, Mizgin Ay, and Ebru Sakar. "Dünyada ve Türkiye’de Zeytinde Yapılan Doku Kültürü Çalışmaları." Turkish Journal of Agriculture - Food Science and Technology 8, no. 3 (March 17, 2020): 645. http://dx.doi.org/10.24925/turjaf.v8i3.645-650.3168.
Повний текст джерелаMartakos, Ioannis, Panagiota Katsianou, Georgios Koulis, Elvira Efstratiou, Eleni Nastou, Stylianos Nikas, Marilena Dasenaki, Michalis Pentogennis, and Nikolaos Thomaidis. "Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study." Molecules 26, no. 23 (November 26, 2021): 7182. http://dx.doi.org/10.3390/molecules26237182.
Повний текст джерелаAllaq, Abdulmutalib Alabeed, Norrizah Jaafar Sidik, Aziyah Abdul-Aziz, Asita Elengoe, Hasan Mohammed Agha, Alaa Imad Abdulrazzaq, and Fares Kouider. "Overview of the Character Analysis of Libyan Olive Oil and their Advantages in Biomedical Applications." Journal of Asian Scientific Research 12, no. 1 (April 25, 2022): 53–61. http://dx.doi.org/10.55493/5003.v12i1.4474.
Повний текст джерелаAllaq, Abdulmutalib Alabeed, Norrizah Jaafar Sidik, Aziyah Abdul-Aziz, Asita Elengoe, Hasan Mohammed Agha, Alaa Imad Abdulrazzaq, and Fares Kouider. "Overview of the Character Analysis of Libyan Olive Oil and their Advantages in Biomedical Applications." Journal of Asian Scientific Research 12, no. 1 (April 25, 2022): 53–61. http://dx.doi.org/10.55493/5003.v12i1.4474.
Повний текст джерелаCaridi, Andrea. "Petri dish method to select yeasts able to produce more pigmented table olives." Acta Scientiarum. Technology 42 (May 28, 2020): e48132. http://dx.doi.org/10.4025/actascitechnol.v42i1.48132.
Повний текст джерелаGündüz, Gülçin, and Dilşat Bozdoğan Konuşkan. "Hatay Zeytinyağlarının Kalite Kriterleri ve Duyusal Özellikleri Üzerinde Çeşit ve Olgunluğun Etkisi." Turkish Journal of Agriculture - Food Science and Technology 10, no. 9 (October 4, 2022): 1620–26. http://dx.doi.org/10.24925/turjaf.v10i9.1620-1626.5006.
Повний текст джерелаSIMONI, SAURO, ELISABETTA GARGANI, SILVIA GUIDI, DONATELLA GOGGIOLI, ELENA GAGNARLI, PIO FEDERICO ROVERSI, and FRANCESCO FAGGIOLI. "Mite community assemblage in Italian traditional and in high-density olive groves." Zoosymposia 22 (November 30, 2022): 167. http://dx.doi.org/10.11646/zoosymposia.22.1.109.
Повний текст джерелаTerral, Jean-Frédéric, Vincent Bonhomme, Clémence Pagnoux, Sarah Ivorra, Claire Newton, Laure Paradis, Mohammed Ater, et al. "The Shape Diversity of Olive Stones Resulting from Domestication and Diversification Unveils Traits of the Oldest Known 6500-Years-Old Table Olives from Hishuley Carmel Site (Israel)." Agronomy 11, no. 11 (October 29, 2021): 2187. http://dx.doi.org/10.3390/agronomy11112187.
Повний текст джерелаSpennemann, D. H. R., and L. R. Allen. "Feral olives ( Olea europaea) as future woody weeds in Australia: a review." Australian Journal of Experimental Agriculture 40, no. 6 (2000): 889. http://dx.doi.org/10.1071/ea98141.
Повний текст джерелаHuertas-Alonso, Alberto J., Diego J. Gonzalez-Serrano, Milad Hadidi, Manuel Salgado-Ramos, Jose C. Orellana-Palacios, M. Prado Sánchez-Verdú, Qiang Xia, et al. "Table Olive Wastewater as a Potential Source of Biophenols for Valorization: A Mini Review." Fermentation 8, no. 5 (May 9, 2022): 215. http://dx.doi.org/10.3390/fermentation8050215.
Повний текст джерелаSilva, Bruna Sanches, and Marcio Schmiele. "From olive to olive oil: a general approach." Research, Society and Development 10, no. 3 (March 17, 2021): e32210313408. http://dx.doi.org/10.33448/rsd-v10i3.13408.
Повний текст джерелаYadav, Shambhavi, Joana Carvalho, Isabel Trujillo, and Marta Prado. "Microsatellite Markers in Olives (Olea europaea L.): Utility in the Cataloging of Germplasm, Food Authenticity and Traceability Studies." Foods 10, no. 8 (August 17, 2021): 1907. http://dx.doi.org/10.3390/foods10081907.
Повний текст джерелаZullo, Biagi Angelo, Lucia Maiuro, and Gino Ciafardini. "Survival of Coliform Bacteria in Virgin Olive Oil." BioMed Research International 2018 (November 27, 2018): 1–8. http://dx.doi.org/10.1155/2018/8490614.
Повний текст джерелаBayizit, Arzu Akpinar, Tulay Ozcan, Lutfiye Yilmaz Ersan, Nihal Barlak, and Gökçe Hoca. "Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography." MOJ Food Processing & Technology 7, no. 1 (January 28, 2019): 4–9. http://dx.doi.org/10.15406/mojfpt.2019.07.00211.
Повний текст джерелаZamuz, Sol, Laura Purriños, Igor Tomasevic, Rubén Domínguez, Mladen Brnčić, Francisco J. Barba, and José M. Lorenzo. "Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)." Foods 9, no. 4 (April 3, 2020): 427. http://dx.doi.org/10.3390/foods9040427.
Повний текст джерелаJohnson, Rebecca L., and Alyson E. Mitchell. "Reducing Phenolics Related to Bitterness in Table Olives." Journal of Food Quality 2018 (August 13, 2018): 1–12. http://dx.doi.org/10.1155/2018/3193185.
Повний текст джерелаNasir, S., A. Malik, Joe M. Bradford, and Jim Brockington. "GROWING OLIVES IN TEXAS; REGULATION OF FLOWERING IN `ARBEQUINA'." HortScience 41, no. 3 (June 2006): 509F—510. http://dx.doi.org/10.21273/hortsci.41.3.509f.
Повний текст джерелаMastralexi, Aspasia, and Maria Z. Tsimidou. "The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation." Molecules 26, no. 11 (May 26, 2021): 3184. http://dx.doi.org/10.3390/molecules26113184.
Повний текст джерелаDervishi, Aida, Jernej Jakše, Hairi Ismaili, Branka Javornik, and Nataša Štajner. "Genetic Structure and Core Collection of Olive Germplasm from Albania Revealed by Microsatellite Markers." Genes 12, no. 2 (February 10, 2021): 256. http://dx.doi.org/10.3390/genes12020256.
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