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  1. 321
    por Sisto, Angelo, Lavermicocca, Paola
    Publicado 2012
    “…Due to an increased interest of the market for probiotic foods as well as to meet a demand of industry for innovation, a new kind of probiotic food has been developed using table olives as a carrier. Green table olives, produced according to the Spanish-style, are obtained by a fermentation which can be carried out by spontaneous microflora, even if the use of starter cultures is desirable to obtain a more controlled process. …”
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    Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product “probiotic table olives”
  2. 322
    “…The olive fruit fly Bactrocera oleae (Diptera: Tephritidae) is the most devastating pest of cultivated olive (Olea europaea L.). …”
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    The transcriptional response to the olive fruit fly (Bactrocera oleae) reveals extended differences between tolerant and susceptible olive (Olea europaea L.) varieties
  3. 323
    “…Unprecedently, the current study reveals the methylation status of the olive genome during fruit ripening.…”
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    Genome Wide MeDIP-Seq Profiling of Wild and Cultivated Olives Trees Suggests DNA Methylation Fingerprint on the Sensory Quality of Olive Oil
  4. 324
    “…Secoiridoids play a key role in determining health benefits related to a regular consumption of extra-virgin olive oil (EVOO), in which they are generated from precursors of the same class naturally occurring in drupes and leaves of the olive (Olea europaea L.) plant. …”
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    Exploring the Isomeric Precursors of Olive Oil Major Secoiridoids: An Insight into Olive Leaves and Drupes by Liquid-Chromatography and Fourier-Transform Tandem Mass Spectrometry
  5. 325
    “…Olive, the emblematic Mediterranean fruit crop, owns a great varietal diversity, which is maintained in ex situ field collections, such as the World Olive Germplasm Bank of Córdoba (WOGBC), Spain. …”
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    Utility of EST-SNP Markers for Improving Management and Use of Olive Genetic Resources: A Case Study at the Worldwide Olive Germplasm Bank of Córdoba
  6. 326
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    Preparation and Characterisation of Acid–Base-Change-Sensitive Binary Biopolymer Films with Olive Oil and Ozonated Olive Oil Nano/Microcapsules and Added Hibiscus Extract
  7. 327
    “…Visual observations highlighted changes in the olive peel with discoloration in the damaged areas and tissue bruising. …”
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    Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils
  8. 328
    “…Here, the Simple Sequence Repeat (SSR) marker technique was used to study genetic diversity of rootstocks and scions in ancient olive trees from the Levant and its implications for past cultivation of olives. …”
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    A comparative analysis of genetic variation in rootstocks and scions of old olive trees – a window into the history of olive cultivation practices and past genetic variation
  9. 329
    “…The beneficial role of olive oil consumption is nowadays widely recognized. …”
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    Network Meta-Analysis of Metabolic Effects of Olive-Oil in Humans Shows the Importance of Olive Oil Consumption With Moderate Polyphenol Levels as Part of the Mediterranean Diet
  10. 330
    “…Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. …”
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    Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits
  11. 331
    “…In this study pesticide residues were monitored in honeybees, bumblebees, honey and olive oil, after placement of bee colonies in Greek olive orchards where applications to control the olive fruit fly took place. …”
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    A Pesticide Residues Insight on Honeybees, Bumblebees and Olive Oil after Pesticidal Applications against the Olive Fruit Fly Bactrocera oleae (Diptera: Tephritidae)
  12. 332
    “…In the last few years, a new term, “High-phenolic olive oil”, has appeared in scientific literature and in the market. …”
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    A New Definition of the Term “High-Phenolic Olive Oil” Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR
  13. 333
    “…French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. …”
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    Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product
  14. 334
    “…Bactrocera oleae, the olive fruit fly, is one of the most important pests affecting the olive fruit, causing serious quantitative and qualitative damage to olive oil production. …”
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    The Infestation of Olive Fruits by Bactrocera oleae (Rossi) Modifies the Expression of Key Genes in the Biosynthesis of Volatile and Phenolic Compounds and Alters the Composition of Virgin Olive Oil
  15. 335
    “…Pss was confirmed as a causal agent of olive knot disease in 46.6% of olive orchards screened. …”
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    Identification and Characterisation of Pseudomonas savastanoi pv. savastanoi as the Causal Agent of Olive Knot Disease in Croatian, Slovenian and Portuguese Olive (Olea europaea L.) Orchards
  16. 336
    por Mahon, Basil
    Publicado 2017
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    The forgotten genius of Oliver Heaviside: a maverick of electrical science
  17. 337
    por Yavetz, Ido
    Publicado 1995
    “…Oliver Heaviside's electromagnetic investigations - from the publication of his first electrical paper in 1972 to the public recognition awarded to him by Lord Kelvin in 1889 - have consistently attracted attention over the years, and of late have become a major source for the study of the development of field theory after Maxwell. …”
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    From obscurity to enigma: the work of Oliver Heaviside, 1872-1889
  18. 338
    “…Analysis of table olives microbiome using next-generation sequencing has enriched the available information about the microbial community composition of this popular fermented food. …”
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    Microbial and Biochemical Profile of Different Types of Greek Table Olives
  19. 339
    “…In this work, we compared breadsticks (known as Treccine) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). …”
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    Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life
  20. 340
    “…The inferior olive provides the climbing fibers to Purkinje cells in the cerebellar cortex, where they elicit all-or-none complex spikes and control major forms of plasticity. …”
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    How inhibitory and excitatory inputs gate output of the inferior olive
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