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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

Effect of olive collection regime on olive oil quality = Effet du type de récolte des olives sur la qualité de l'huile d'oliveKIRITSAKIS, A; MARKAKIS, P.Journal of the science of food and agriculture. 1984, Vol 35, Num 6, pp 677-678, issn 0022-5142Article

Influence of Bactrocera oleae infestation on olive oil quality during ripening of Chemlal olivesTAMENDJARI, A; ANGEROSA, F; BELLAL, M. M et al.Italian journal of food science. 2004, Vol 16, Num 3, pp 343-354, issn 1120-1770, 12 p.Article

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

Modelling of olive cake thin-layer drying processAKGUN, Nalan A; DOYMAZ, Ibrahim.Journal of food engineering. 2005, Vol 68, Num 4, pp 455-461, issn 0260-8774, 7 p.Article

Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruitARTAJO, Luz S; ROMERO, Maria P; MOTILVA, Maria J et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 4, pp 518-527, issn 0022-5142, 10 p.Article

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

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

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

La conservazione delle olive per congelamento. Effetti sulle rese e qualitá degli oli = Conservation of olives by freezing treatment. Effects on oil yield and qualityDE FELICE, M; DE LEONARDIS, A.Rivista Italiana delle Sostanze Grasse. 1994, Vol 71, Num 3, pp 135-138, issn 0035-6808Article

Influenza delle tecniche operative sulle rese in olio e sulle caratteristiche dei sottoprodotti ottenuti nella lavorazione delle olive con il sistema continuo = Influence de la technologie sur le rendement en huile et sur les caractéristiques des sous-produits d'extraction, par un système continu, de l'huile d'olive = The influence of working techniques on oil yields, and characteristics of by-products obtained from olive oil extraction by continuous systemDI GIOVACCHINO, L; MASCOLO, A; RANALLI, A et al.Rivista Italiana delle Sostanze Grasse. 1985, Vol 62, Num 9, pp 473-480, issn 0035-6808Article

CONSERVAZIONE DELLE OLIVE PER CONGELAMENTO. EFFETTI SULLE RESE IN OLIO. = CONSERVATION DES OLIVES PAR CONGELATION ET EFFET SUR LE RENDEMENT EN HUILE.DE FELICE M.1982; RIVISTA ITALIANA DELLE SOSTANZE GRASSE.; ISSN 0035-6808; ITA; DA. 1982; VOL. 59; NO 10; PP. 473-476; ABS. ENG; BIBL. 13 REF.; 5 TABL.Article

Fruit Quality and Olive Leaf and Stone Addition Affect Picual Virgin Olive Oil Triterpenic ContentALLOUCHE, Yosra; UCEDA, Marino; JIMENEZ, Antonio et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 19, pp 8998-9001, issn 0021-8561, 4 p.Article

Vagabondage dans la cuisine marocaine = Wanderings of Moroccan plainsWAGDA, Marin.Hommes & migrations (1987). 2003, Num 1242, pp 142-145, issn 1142-852X, 4 p.Article

Physical characteristics of olive stone wooden residues : possible bulking material for composting processVLYSSIDES, A. G; BARAMPOUTI, E. M. P; MAI, S. Th et al.Biodegradation (Dordrecht). 2008, Vol 19, Num 2, pp 209-214, issn 0923-9820, 6 p.Article

INFLUENZA DELLO STOCCAGIO DELLE OLIVE SUI COSTITUENTI DELLA FRAZIONE STEROLICA DELL'OLIO. = INFLUENCE DU STOCKAGE DES OLIVES SUR LES COMPOSANTS DE LA FRACTION STEROLIQUE DE L'HUILECAMERA L; ANGEROSA F; CUCURACHI A et al.1978; RIV. ITAL. SOSTANZE GRASSE; ITAL.; DA. 1978; VOL. 55; NO 4; PP. 107-112; ABS. ANGL.; BIBL. 2 REF.Article

TRATTAMENTI CON ADDITIVI ENZIMATICI ALLE PASTE DI OLIVA SOTTOPOSTE AD ESTRAZIONE PER PRESSIONE UNICA. INFLUENZA DELLE CULTIVARS DELL' EPOCA DI RACCOLTA E DELLA CONSERVAZIONE. = TRAITEMENT PAR DES ADDITIFS ENZYMATIQUES DES PATES D'OLIVE SOUMISES A L'EXTRACTION PAR PRESSION UNIQUE. INFLUENCE DES CULTIVARS, DE L'EPOQUE DE RECOLTE ET DE LA CONSERVATIONFANTOZZI P; PETRUCCIOLI G; MONTEDORO G et al.1977; RIV. ITAL. SOSTANZE GRASSE; ITAL.; DA. 1977; VOL. 54; NO 9; PP. 381-388; ABS. ANGL.; BIBL. 14 REF.Article

Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometryCARDOSO, Susana M; GUYOT, Sylvain; MARNET, Nathalie et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 1, pp 21-32, issn 0022-5142, 12 p.Article

Evolution de la teneur en squalène pendant le mûrissage des olives = Evolution during the maturation of the content of squalene in the olivesCOLELL ARENY, J; MOPEZ SABATER, M. C; DE LA TORRE, M. C et al.Rivista Italiana delle Sostanze Grasse. 1985, Vol 62, Num 8, pp 423-426, issn 0035-6808Article

Attualità dei metodi di analisi per la ricerca dell' olio di sansa nell' olio di oliva = Progrès des méthodes d'analyse pour la recherche de l'huile de grignon dans l'huile d'olive = Advances in analytical methods for the research of olive husle oil in olive oilAMELOTTI, G.Rivista Italiana delle Sostanze Grasse. 1984, Vol 61, Num 3, pp 145-150, issn 0035-6808Article

Variations historiques des chaînes opératoires de transformation des produits agricoles méditérranéens: l'olivier et la vigne = Historical variations in work chains for transforming Mediterranean agricultural products : the vine and the olive treeAMOURETTI, M.-C.Techniques & culture (Paris). 1991, Num 17-18, pp 245-272, issn 0248-6016Article

DISTRIBUZIONE DEI COMPONENTI ALCOLICI DELL' INSAPONIFICABILE NELLA DRUPA DELL' OLIVO. I: STEROLI = DISTRIBUTION DES COMPOSANTS ALCOOLIQUES DANS L'INSAPONIFIABLE DE LA DRUPE D'OLIVE. I. STEROLSPAGANUZZI V.1979; RIV. ITAL. SOSTANZE GRASSE; ITA; DA. 1979; VOL. 56; NO 11; PP. 431-437; ABS. ENG; BIBL. 27 REF.Article

Dynamics of oil quality parameters changes related to olive fruit fly attackKOPRIVNJAK, Olivera; DMINIC, Ivana; KOSIC, Urška et al.European journal of lipid science and technology (Print). 2010, Vol 112, Num 9, pp 1033-1040, issn 1438-7697, 8 p.Article

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