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  1. 481
    “…Notably, re-greening was rapidly achievable also for olives that had yellowed for 18 months at a copper concentration below the limit of EU legislation. …”
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    The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper
  2. 482
    “…Virgin olive oil (VOO), characterized by its unique aroma, flavor, and health benefits, is subject to adulteration with the addition of oils obtained from other edible species. …”
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    Detection of Hazelnut and Almond Adulteration in Olive Oil: An Approach by qPCR
  3. 483
    “…This study examined the effects and mechanism of effects of olive extract (OE) on the HeLa cervical cancer cell line. …”
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    Olive: A Potential Suppressor for Cervical Cancer by Upregulation of P21
  4. 484
    “…Herein, we have used epoxidized olive oil (EOO), obtained from cooking olive oil (COO), and various cyclic anhydrides (such as phthalic anhydride PA, maleic anhydride MA, and succinic anhydride SA) as raw materials for the preparation of new bio-based polyesters. …”
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    Approach to Circular Chemistry Preparing New Polyesters from Olive Oil
  5. 485
    “…Phenolic compounds in olive leaves have an excellent antioxidant activity and good antimicrobial properties. …”
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    Physicochemical and Biological Characterization of Encapsulated Olive Leaf Extracts for Food Preservation
  6. 486
    “…In this study, we investigated the influence of pedological parameters and variation of altitude on the mineral nutrients, phenolic compounds, and antioxidant activities of olive leaves. Samples of the Chetoui cultivar were collected from eight geographical locations with different altitudes. …”
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    Effect of Geographical Location on the Phenolic and Mineral Composition of Chetoui Olive Leaves
  7. 487
    “…According to our results, manure amendment on olive orchards represents a promising tool for positively modulating the microbial community in direct contact with the plant.…”
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    Thriving beneath olive trees: The influence of organic farming on microbial communities
  8. 488
    “…[Image: see text] We immobilized the olive leaf extract (OLE) with chitosan nanoparticles (CNPs) by optimizing the effect of various immobilization conditions, and OLE-loaded CNPs (OLE-CNPs) were then elaborately characterized physicochemically by scanning electron microscopy (SEM), Fourier transform infrared (FT-IR) spectroscopy, dynamic light scattering (DLS), and atomic force microscopy (AFM). …”
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    Immobilization of Olive Leaf Extract with Chitosan Nanoparticles as an Adjunct to Enhance Cytotoxicity
  9. 489
    “…The consumption of extra virgin olive oil (EVOO) has been linked to various health benefits, including a reduced risk of cardiovascular disease. …”
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    EFSA Health Claims-Based Virgin Olive Oil Shelf-Life
  10. 490
    “…Therefore, a series of PLA-based biocomposites containing different percentages of olive pits (5, 15, 25 and 40% wt.) were manufactured and characterized both (a) immediately after manufacture and (b) after one year of storage under environmental conditions. …”
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    Effect of Olive Pit Reinforcement in Polylactic Acid Biocomposites on Environmental Degradation
  11. 491
    “…This work uses resonant Raman spectroscopy (RRS) to investigate changes in carotenoid concentration in extra virgin olive oil (EVOO) as it oxidizes under accelerated thermal aging. …”
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    Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil
  12. 492
    “…The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids, squalene, and fatty acids contribute. …”
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    Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
  13. 493
    “…These reactions may have a direct impact on the commercial value of olive productions as some naturally forming Cu–chlorophylls complexes (i) are identical to strictly forbidden colorants for table olives (E141) and (ii) have been identified as responsible for the unwelcome appearance of the so-called green staining alteration (characterized by bluish-green zones distributed over the olive skin of the drupes).…”
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    The Fate of Chlorophylls in Alkali-Treated Green Table Olives: A Review
  14. 494
    “…An alternative olive oil (OO) production process has been developed based on the combination of olive dehydration, followed by extraction with an expeller press. …”
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    Combination of Dehydration and Expeller as a Novel Methodology for the Production of Olive Oil
  15. 495
    “…All strains were tested for the susceptibility in vitro to two virgin olive oil polyphenols, oleuropein (the bitter principle of olives) and hydroxytyrosol (derived from oleuropein by enzymatic hydrolysis and responsible for the high stability of olive oil). …”
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    Intestinal microbiota modulation at the strain level by the olive oil polyphenols in the diet
  16. 496
    “…INTRODUCTION: The Mediterranean diet is marked by the regular intake of olive oil, which may play a role in preventing and protecting against cognitive deterioration and dementia. …”
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    The effects of olive oil consumption on cognitive performance: a systematic review
  17. 497
    “…In this review, we explored the potential of a zebrafish model to investigate the antioxidant effects of key components of the Mediterranean diet, namely, olive oil and wine, in the context of preventing age-related diseases, particularly cardiovascular conditions. …”
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    Zebrafish Model Insights into Mediterranean Diet Liquids: Olive Oil and Wine
  18. 498
    “…The cultivated olive (Olea europaea L. subsp. europaea var. europaea) is one of the most valuable fruit trees worldwide. …”
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    Hormonal Content and Gene Expression during Olive Fruit Growth and Ripening
  19. 499
    por White, K
    Publicado 1993
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    Signs of an olive branch: confronting the environmental health consequences of the Midwestern floods.
  20. 500
    “…Differently from other fruit tree species, little is known about the physiological and molecular basis of the olive fruit development and a few sequences of genes and gene products are available for olive in public databases. …”
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    Computational annotation of genes differentially expressed along olive fruit development
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