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  1. 461
    por West, Oliver, 1910-
    Publicado 1992
    Libro
    Aloes of Zimbabwe /
  2. 462
    Libro
    Dracula
  3. 463
    por Vianey, Michel
    Publicado 1971
    Libro
    Esperando a Godard
  4. 464
    por Oliver Labra, Carilda
    Publicado 1983
    Libro
    Las sílabas y el tiempo
  5. 465
    por Guarner, José Luis
    Publicado 1973
    Libro
    Roberto Rosellini
  6. 466
    “…Extra-virgin olive oil (EVOO) and virgin olive oil (VOO) are valuable natural products of great economic interest for their producing countries, and therefore, it is necessary to establish methods capable of proving the authenticity of these oils on the market. …”
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    Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics
  7. 467
    “…Under climate change threats, there is a growing need to adapt the conventional agronomic practices used in rainfed olive orchards by sustainable practices, in order to ensure adequate crop yield and olive oil quality and to preserve soil health. …”
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    Combining Zeolites with Early-Maturing Annual Legume Cover Crops in Rainfed Orchards: Effects on Yield, Fatty Acid Composition and Polyphenolic Profile of Olives and Olive Oil
  8. 468
    “…In two-choice behavioral assays, P. concolor females preferred infested olive cues, which also evoked ovipositional probing by female wasps. …”
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    VOCs-Mediated Location of Olive Fly Larvae by the Braconid Parasitoid Psyttalia concolor: A Multivariate Comparison among VOC Bouquets from Three Olive Cultivars
  9. 469
    “…Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. …”
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    Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil
  10. 470
    “…Olives (Olea europaea L.) are classic ingredients in the Mediterranean diet with well-known health benefits, but their lipid composition has not been fully addressed. …”
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    Lipidomic Profiling of the Olive (Olea europaea L.) Fruit towards Its Valorisation as a Functional Food: In-Depth Identification of Triacylglycerols and Polar Lipids in Portuguese Olives
  11. 471
    “…A series of biochars and activated carbons (ACs) was prepared combining carbonization and physical or chemical activation of cheap and abundant residues of the olive oil industry. These materials were used as Fe-support to develop low-cost catalysts for the heterogeneous Fenton-like oxidation of simulated olive mill wastewater (OMW), the highly pollutant effluent generated by this agroindustry. …”
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    Fitting Biochars and Activated Carbons from Residues of the Olive Oil Industry as Supports of Fe- Catalysts for the Heterogeneous Fenton-Like Treatment of Simulated Olive Mill Wastewater
  12. 472
    “…Our results showed that the attraction of olive fruit flies increased with decreasing concentrations of the tested volatiles. …”
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    A Lifetime of a Dispenser-Release Rates of Olive Fruit Fly-Associated Yeast Volatile Compounds and Their Influence on Olive Fruit Fly (Bactrocera oleae Rossi) Attraction
  13. 473
    “…In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Asahi Chemical Europe s.r.o. submitted a request to the competent national authority in Greece to modify the existing maximum residue levels (MRLs) for the active substances sodium 5‐nitroguaiacolate (Na 5‐NG), sodium o‐nitrophenolate (Na o‐NP) and sodium p‐nitrophenolate (Na p‐NP) in table olives and olives for oil production in support of the intended SEU use. …”
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    Modification of the existing maximum residue levels for sodium 5‐nitroguaiacolate, sodium o‐nitrophenolate and sodium p‐nitrophenolate (sodium nitrocompounds) in table olives and olives for oil production
  14. 474
    “…The present study aimed to evaluate the effectiveness of aloe vera gel, olive oil, and compound aloe vera gel-olive oil in the prevention of PUs. …”
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    Comparative Evaluation of the Effect of Aloe Vera Gel, Olive Oil, and Compound Aloe Vera Gel-Olive Oil on Prevention of Pressure Ulcer: A Randomized Controlled Trial
  15. 475
    “…The aim of this work was to evaluate the possible beneficial effect of a new nutraceutical based on a mixture of algae oil (AO) and extra virgin olive oil (EVOO) supplemented with an olive leaf extract (OLE) in the prevention of cardiovascular alterations and skeletal muscle disorders induced by sepsis in rats. …”
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    A Nutraceutical Product Based on a Mixture of Algae and Extra Virgin Olive Oils and Olive Leaf Extract Attenuates Sepsis-Induced Cardiovascular and Muscle Alterations in Rats
  16. 476
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    Olive Oil Protection Against Covid-19 Infection. Aegean Miracle.
  17. 477
    “…The olive (Olea europaea L.) is an ancient crop of great importance in the Mediterranean basin due to the production of olive oil and table olives, which are important sources of fat and have benefits for human health. …”
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    OliveAtlas: A Gene Expression Atlas Tool for Olea europaea
  18. 478
    “…The olivocerebellar projection is organized into an intricate topographical connection from the inferior olive (IO) subdivisions to the longitudinally-striped compartments of cerebellar Purkinje Cells (PCs), to play an essential role in cerebellar coordination and learning. …”
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    Neurogenic timing of the inferior olive subdivisions is related to the olivocerebellar projection topography
  19. 479
    “…Olive by-products represent a valuable low-price feed supplement for animal nutrition. …”
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    Influence of olive cake dietary supplementation on fecal microbiota of dairy cows
  20. 480
    “…Olive oil is one of the healthiest and most nutritious edible oils, and it has a great potential to be adulterated. …”
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    The effect of data fusion on improving the accuracy of olive oil quality measurement
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