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Tunisian Table Olive Phenolic Compounds and Their Antioxidant CapacityBEN OTHMAN, N; ROBLAIN, D; THONART, P et al.Journal of food science. 2008, Vol 73, Num 4, issn 0022-1147, C235-C240Article

Antioxidant activity of dried green olives (Carolea cv.)PISCOPO, Amalia; DE BRUNO, Alessandra; ZAPPIA, Angela et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 58, Num 1, pp 49-54, issn 0023-6438, 6 p.Article

Evaluation of vitamin E by HPLC in a variety of olive-based foodstuffsLOPEZ, Antonio; MONTANO, Alfredo; GARRIDO, Antonio et al.Journal of the American Oil Chemists' Society. 2005, Vol 82, Num 2, pp 129-133, issn 0003-021X, 5 p.Article

Effect of washing on pesticide residues in olivesGUARDIA-RUBIO, M; AYORA-CANADA, M. J; RUIZ-MEDINA, A et al.Journal of food science. 2007, Vol 72, Num 2, issn 0022-1147, C139-C143Article

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olivesHERNANDEZ, Alejandro; MARTIN, Alberto; CORDOBA, Maria G et al.International journal of food microbiology. 2008, Vol 121, Num 2, pp 178-188, issn 0168-1605, 11 p.Article

A simple field validation of daily transpiration derived from sapflow using a porometer and minimal meteorological dataYUNUSA, Isa A. M; NUBERG, Ian K; FUENTES, Sigfredo et al.Plant and soil. 2008, Vol 305, Num 1-2, pp 15-24, issn 0032-079X, 10 p.Conference Paper

Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentationPSANI, M; KOTZEKIDOU, P.World journal of microbiology & biotechnology. 2006, Vol 22, Num 12, pp 1329-1336, issn 0959-3993, 8 p.Article

Investigations into acrylamide precursors in sterilized table olives: Evidence of a peptic fraction being responsible for acrylamide formationJAVIER CASADO, Francisco; MONTANO, Alfredo; SPITZNER, Dietrich et al.Food chemistry. 2013, Vol 141, Num 2, pp 1158-1165, issn 0308-8146, 8 p.Article

Efficacy of natamycin to control fungal growth in natural black olive fermentationHONDRODIMOU, O; KOURKOUTAS, Y; PANAGOU, E. Z et al.Food microbiology. 2011, Vol 28, Num 3, pp 621-627, issn 0740-0020, 7 p.Article

A multiresidue method for the determination of insecticides and triazine herbicides in fresh and processed olivesAVRAMIDES, Elizabeth J; GKATSOS, Sotiris.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 3, pp 561-565, issn 0021-8561, 5 p.Article

ToF-SIMS and PCA studies of Seggianese olives and olive oilFOCARDI, Silvia; RISTORI, Sandra; MAZZUOLI, Stefania et al.Colloids and surfaces. A, Physicochemical and engineering aspects. 2006, Vol 279, Num 1-3, pp 225-232, issn 0927-7757, 8 p.Article

Reduction of acrylamide content of ripe olives by selected additivesCASADO, Francisco Javier; SANCHEZ, Antonio Higinio; MONTANO, Alfredo et al.Food chemistry. 2010, Vol 119, Num 1, pp 161-166, issn 0308-8146, 6 p.Article

Selection of Yeasts as Starter Cultures for Table OlivesBEVILACQUA, Antonio; BENEDUCE, Luciano; SINIGAGLIA, Milena et al.Journal of food science. 2013, Vol 78, Num 4-6, issn 0022-1147, M742-M751Article

Use of molecular methods for the identification of yeast associated with table olivesARROYO-LOPEZ, F. N; DURAN-QUINTANA, M. C; RUIZ-BARBA, J. L et al.Food microbiology. 2006, Vol 23, Num 8, pp 791-796, issn 0740-0020, 6 p.Article

Chemometric classification of olives from three Portuguese cultivars of Olea europaea LPINHEIRO, Paula B. M; ESTEVES DA SILVA, Joaquim C. G.Analytica chimica acta. 2005, Vol 544, Num 1-2, pp 229-235, issn 0003-2670, 7 p.Conference Paper

Empleo del pimiento (género Capsicum) en el relleno de las aceitunas = L'emploi du piment (genre Capsicum) pour farcir les olives = The use of pepper (genus Capsicum) for stuffing olivesNOSTI VEGA, M; DE CASTRO RAMOS, R.Grasas y aceites (Sevilla). 1984, Vol 35, Num 4, pp 221-223, issn 0017-3495Article

Identification of Throuba Thassos, a Traditional Greek Table Olive Variety, as a Nutritional Rich Source of OleuropeinZOIDOU, Evagelia; MELLIOU, Eleni; GIKAS, Evagelos et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 1, pp 46-50, issn 0021-8561, 5 p.Article

Role of yeasts in table olive productionARROYO-LOPEZ, F. N; QUEROL, A; BAUTISTA-GALLEGO, J et al.International journal of food microbiology. 2008, Vol 128, Num 2, pp 189-196, issn 0168-1605, 8 p.Article

Absorption of sorbic and benzoic acids in the flesh of table olivesBRENES, Manuel; ROMERO, Concepcion; GARCIA, Pedro et al.European food research & technology (Print). 2004, Vol 219, Num 1, pp 75-79, issn 1438-2377, 5 p.Article

L'OLIVIER DANS LE MONDECHARLET M.1983; ALIMENTATION (L') ET LA VIE (1982); ISSN 514152; FRA; DA. 1983; NO 2; PP. 42-46; 3 FIG./1 TABL.Article

Black Lucques olives prevented bone loss caused by ovariectomy and talc granulomatosis in ratsPUEL, Caroline; MARDON, Julie; COXAM, Véronique et al.British journal of nutrition. 2007, Vol 97, Num 5, pp 1012-1020, issn 0007-1145, 9 p.Article

Polyphenol changes during fermentation of naturally black olivesROMERO, Concepcion; BRENES, Manuel; GARCIA, Pedro et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 7, pp 1973-1979, issn 0021-8561, 7 p.Article

Contamination éventuelle des olives et dérivés par les mycotoxines : le point = Possible mycotoxin contamination of olives and olive products : latest developmentsTANTAOUI-ELARAKI, A; LE TUTOUR, B.Oléagineux (Paris). 1985, Vol 40, Num 8-9, pp 451-454, issn 0030-2082Article

Metodo rapido para la deteccion de aflatoxinas en los productos del olivar = Méthode rapide pour la détection d'aflatoxines dans les produits dérivés de l'oliveAREVALO, G; MARTEL, J.Grasas y aceites (Sevilla). 1983, Vol 34, Num 6, pp 386-391, issn 0017-3495Article

Note de laboratoire. Conséquences de la contamination des olives par des Aspergillus toxinogènes sur la quantité et la qualité de l'huile de pressionTANTAOUI-ELARAKI, A; LE TUTOUR, B; ABOUSSALIM, A et al.Revue française des corps gras. 1983, Vol 30, Num 11-12, pp 473-476, issn 0035-3000Article

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