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Studies on Olividae. I: A morphometric approach to the Oliva problemTURSCH, B; GERMAIN, L.Indo-Malayan zoology. 1985, Vol 2, Num 2, pp 331-352, issn 0168-6259Article

A STATISTICAL APPROACH TO PREDICT THE STERILIZATION VALUE FOR CANNED OLIVESGULDAS, M; GONENC, S; GURBUZ, O et al.Journal of food process engineering. 2008, Vol 31, Num 3, pp 299-316, issn 0145-8876, 18 p.Article

Olive fermentation and processing: Scientific and technological challengesBRENES, M.Journal of food science. 2004, Vol 69, Num 1, pp FMS33-FMS34, issn 0022-1147Article

'Chiquitita' OliveRALLO, Luis; BARRANCO, Diego; DE LA ROSA, Raul et al.HortScience. 2008, Vol 43, Num 2, pp 529-531, issn 0018-5345, 3 p.Article

Physicochemical, microbiological, and organoleptic profiles of greek table olives from retail outletsPANAGOU, E. Z; TASSOU, C. C; SKANDAMIS, P. N et al.Journal of food protection. 2006, Vol 69, Num 7, pp 1732-1738, issn 0362-028X, 7 p.Article

Influenza di diversi pre-trattamenti sulle cinetiche di disidratazione di olive = Influence of different pre-treatments on dehydration kinetics of olivesPIGA, Antonio; PINNA, Ivo; DEL CARO, Alessandra et al.Industrie alimentari (Pinerolo). 2003, Vol 42, Num 431, pp 1250-1255, issn 0019-901X, 6 p.Article

DARKENING OF BRINED OLIVES BY RAPID ALKALINE OXIDATIONEL-MAKHZANGY, Attya; MOHAMED FAWZY RAMADAN-HASSANIEN; ABDEL-RAHMAN MOHAMED SULIEMAN et al.Journal of food processing and preservation. 2008, Vol 32, Num 4, pp 586-599, issn 0145-8892, 14 p.Article

Proceso rapido de elaboracion de aceitunas verdes aderezadas. II = Procédé rapide de préparation d'olives vertes en saumure. II = Rapid process for elaboration of pickled green olives. IIMONTANO ASQUERINO, A; REJANO NAVARRO, L; SANCHEZ GOMEZ, A. H et al.Grasas y aceites (Sevilla). 1988, Vol 39, Num 3, pp 174-179, issn 0017-3495Article

Abscision de la aceituna. IV. Utilizacion del acido 1-aminociclopropano-1-carboxilico (ACC) para facilitar su recogida = L'abcission des olives. IV. Utilisation de l'acide aminocyclopropane-1-carboxylique-1 pour faciliter la récolte = Olive fruit abscission. IV. Use of 1-aminocyclopropane-1-carboxylic acid to facilitate its harvestingALBI, M. A; LOPEZ, A; CASTELLANO, J. M et al.Grasas y aceites (Sevilla). 1987, Vol 38, Num 2, pp 110-115, issn 0017-3495Article

Use of fractals and moments to describe olive cultivarsBARI, A; MARTIN, A; BOULOUHA, B et al.Journal of Agricultural Science. 2003, Vol 141, pp 63-71, issn 0021-8596, 9 p., 1Article

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

Determination of variable diffusion of sodium during debittering of green olivesMALDONADO, Mariela Beatriz; ZURITZ, Carlos Alberto.Journal of food process engineering. 2004, Vol 27, Num 5, pp 345-358, issn 0145-8876, 14 p.Article

Doppia triturazione nell'estrazione dell'olio dalle olive a percolamento-centrifugazione = Experimental researches on the double milling oil extraction method from olives by percolation-centrifugation systemRANALLI, A; COSTANTINI, N; GIANSANTE, L et al.Industrie alimentari (Pinerolo). 1993, Vol 32, Num 315, pp 489-508, issn 0019-901XArticle

Aplicacion de la HPLC para la separacion e identificacion de clorofilas y carotenoides en frutos del olivo = Application de la CLHP à la séparation et à l'identification des chlorophylles et des caroténoïdes dans les olives = Separation and identification by HPLC of chlorophylls and carotenoids from olivesMINGUEZ MOSQUERA, M. I; MONTANO ASQUERINO, A; GARRIDO FERNANDEZ, J et al.Grasas y aceites (Sevilla). 1988, Vol 39, Num 6, pp 363-366, issn 0017-3495Article

Coagulacion-filtracion de salmueras de aceitunas verdes estilo espanol = Coagulation-filtration des saumures d'olives vertes de table espagnoles = Regeneration of brines from Spanish green table olives by coagulation-filtrationBRENES, M; SANCHEZ, F; GARRIDO, A et al.Grasas y aceites (Sevilla). 1988, Vol 39, Num 4-5, pp 264-271, issn 0017-3495Article

Olive stones as a source of fermentable sugars = Les noyaux d'olives comme source de glucides fermentesciblesHEREDIA-MORENO, A; GUILLEN-BEJARANO, R; FERNANDEZ-BOLANOS, J et al.Biomass (London). 1987, Vol 14, Num 2, pp 143-148, issn 0144-4565Article

Les grignons d'olive et leur carbonisation = Olive extraction residues and their carbonizationKONSTAS, A. S.Oléagineux (Paris). 1986, Vol 41, Num 1, pp 31-33, issn 0030-2082Article

Conservacion de aceitunas negras naturales procedentes de fermentacion aerobica = Conservation des olives noires au naturel après fermentation aérobie = Conservation of natural black olives from aerobic fermentationGARRIDO FERNANDEZ, A; GARCIA GARCIA, P; DURAN QUINTANA, M. C et al.Grasas y aceites (Sevilla). 1985, Vol 36, Num 5-6, pp 313-316, issn 0017-3495Article

Gli acidi triterpenici dell'epicarpo della drupa di olivo = Les acides triterpéniques de l'épicarpe de drupes d'olives = Triterpenic acids in the epicarp of the olive drupeFREGA, N; BONAGA, G; LERCKER, G et al.Rivista Italiana delle Sostanze Grasse. 1989, Vol 66, Num 2, pp 107-109, issn 0035-6808Article

Incidenza della granulometria del nocciolino delle paste sul rendimento del processo di estrazione dell'olio dalle olive. Nota II : sistema della centrifugazione = Influence de la granulométrie des fragments de noyaux dans la pâte sur le rendement de l'extraction de l'huile d'olive. Note II : système de centrifugation = Influence of paste stone size on the output of olive oil extraction process. Note II : centrifugation systemRANALLI, A.Rivista Italiana delle Sostanze Grasse. 1988, Vol 65, Num 1, pp 13-19, issn 0035-6808Article

Incidencia del processo de aderezo sobre los pigmentos cloroplasticos inicialmente presentes en frutos de olivo de las variedades Manzanilla y Hojiblanca = Incidence du procédé de traitement des olives sur les pigments des chloroplastes initialement présents dans les olives des variétés Manzanilla et Hojiblanca = Effect of the green olives elaboration process on the chloroplast pigments of fruits of Manzanilla and Hojiblanca varietiesMINGUEZ MOSQUERA, M. I; GARRIDO-FERNANDEZ, J; PEREDA MARIN, J et al.Grasas y aceites (Sevilla). 1986, Vol 37, Num 6, pp 320-325, issn 0017-3495Article

Olive in the pays d'Aix: Is it necessary to keep it under surveillance ?FARDEAU, M.-F; PLOTERE, C.European annals of allergy and clinical immunology. 2004, Vol 36, Num 9, pp 344-345, issn 1764-1489, 2 p.Conference Paper

The recycling of table olive brine using ultrafiltration and activated carbon adsorptionGARRIDO, A; GARCIA, P; BRENES, M et al.Journal of food engineering. 1992, Vol 17, Num 4, pp 291-305, issn 0260-8774Article

Caracterizacion y purificacion parcial de enzimas celuloliticos en aceitunas = Caractérisation et purification partielle des enzymes cellulolytiques d'olives = Characterization and partial purification of cellulolytic enzymes from olivesHEREDIA MORENO, A; FERNANDEZ-BOLANOS GUZMAN, J; GUILLEN BEJARANO, R et al.Grasas y aceites (Sevilla). 1989, Vol 40, Num 3, pp 190-193, issn 0017-3495Article

Regeneracion de salmueras de aceitunas verdes estilo espanol con carbon activo y tierras decolorantes = Regénération des saumures des olives vertes accomodées à la mode espagnole en utilisant du charbon activé et des terres décolorantes = Regeneration of fermentation brines from Spanish green table olives by decolorating earths and activated carbonBRENES BALBUENA, M; GARRIDO FERNANDEZ, A.Grasas y aceites (Sevilla). 1988, Vol 39, Num 2, pp 96-101, issn 0017-3495Article

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