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  1. 541
    “…From the quality point of view, virgin olive oil (VOO) from olive cultivars is highly appreciated for its fatty acid composition (high monounsaturated oleic acid content) and the presence of several minor components. …”
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    Using Wild Olives in Breeding Programs: Implications on Oil Quality Composition
  2. 542
    “…BACKGROUND: Sodium arsenate (As), a toxic substance with induced oxidative stress, lead to hepatotoxicity. Olive oil (OO) with antioxidant property has protective effect on toxicity. …”
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    Effects of Olive Oil supplementation on Sodium Arsenate-induced Hepatotoxicity in Mice
  3. 543
    “…The table olive industry produces a high quantity of wastewater annually. …”
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    Table Olive Wastewater: Problem, Treatments and Future Strategy. A Review
  4. 544
    “…Nutritional intake of olive oil (OO), the key Mediterranean diet component has been associated with the prevention and management of many chronic diseases including T2D. …”
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    Olive Oil Nutraceuticals in the Prevention and Management of Diabetes: From Molecules to Lifestyle
  5. 545
    “…Olive oil displays remarkable organoleptic and nutritional features, which turn it into a foodstuff appreciated by consumers, and a basic component of the Mediterranean diet. …”
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    Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health
  6. 546
    “…Hydroxytyrosyl alkyl ethers were obtained in high yield by a three-step procedure starting from hydroxytyrosol isolated from olive oil waste waters. Preliminary results obtained by the Rancimat method have shown that these derivatives retain the high protective capacity of free hydroxytyrosol.…”
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    Synthesis of Hydroxytyrosyl Alkyl Ethers from Olive Oil Waste Waters
  7. 547
    por Al-Ghamdi, Sameer
    Publicado 2018
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    The association between olive oil consumption and primary prevention of cardiovascular diseases
  8. 548
    “…The olive moth -Prays oleae Bern.- remains a significant pest of olive trees showing situation dependent changes in population densities and in severity of damages. …”
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    Uncovered variability in olive moth (Prays oleae) questions species monophyly
  9. 549
    “…Commercial stoned table olives named “alcaparras” from Trás-os-Montes (Portugal) were chemically characterized. …”
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    Chemical Characterization of “Alcaparras” Stoned Table Olives from Northeast Portugal
  10. 550
    “…Other microconstituents of olive oil are also considered due to their potential neuroprotective effects (oleocanthal, triterpenic acids). …”
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    Potential Role of Olive Oil Phenolic Compounds in the Prevention of Neurodegenerative Diseases
  11. 551
    “…Under different alkaline and washing conditions, the spoilage fermentations were reproduced with Gordal and Manzanilla olive cultivars using a low salt concentration (71 g L(−1) NaCl) in the initial brine. …”
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    Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives
  12. 552
    “…Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the olive oil production process. …”
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    Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications
  13. 553
    “…In recent years, there is an increasing interest in high-quality extra virgin olive oils (EVOOs) produced from local cultivars. …”
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    Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis
  14. 554
    “…Cyclone olive cake had greater nutritive value for ruminants than both crude and extracted olive cake. …”
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    Variability in the Chemical Composition and In Vitro Ruminal Fermentation of Olive Cake By-Products
  15. 555
    “…Finally, the potential role of olive tree biophenols in the setting of human IBD is discussed.…”
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    Olive Tree Biophenols in Inflammatory Bowel Disease: When Bitter is Better
  16. 556
    “…Natural extracts (rich in bioactive compounds) that can be obtained from the leaves, peels and seeds, such as the studied extracts of Pomegranate (P), Rosemary (RA, Nutrox OS (NOS) and Nutrox OVS (NOVS)), and olive (Olea europaea) extracts rich in hydroxytyrosol (HYT-F from olive fruit and HYT-L from olive leaf) can act as antioxidant and antimicrobial agents in food products to replace synthetic additives. …”
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    Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties
  17. 557
    “…Early efforts to clarify the genetic control of SI in olive gave conflicting results, and only recently, the genetic control of SI has been disclosed, revealing that olive possesses an unconventional homomorphic sporophytic diallelic system of SI, dissimilar from other described plants. …”
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    The Paradox of Self-Fertile Varieties in the Context of Self-Incompatible Genotypes in Olive
  18. 558
    “…The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. …”
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    Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
  19. 559
    “…Global warming will likely lead to temperature increases in many regions of South America where temperatures are already considered to be high for olive production. Thus, experimental studies are needed to assess how water use in olive trees may be affected by global warming. …”
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    Sap Flow Responses to Warming and Fruit Load in Young Olive Trees
  20. 560
    “…Predicting photosynthetic production in olive trees is a key feature in managing the effect of climate change on arid areas. …”
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    Photosynthetical activity modelisation of olive trees growing under drought conditions
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