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Evaluation of Olive Cultivars for Resistance to Verticillium dahliae
Resistance of 23 important olive cultivars to Verticillium dahliae has been evaluated in four experiments under controlled conditions. Nine-month-old nursery olive plants were inoculated with aExpand
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The influence of verticillium wilt epidemics on cotton yield in southern Spain
Experiments were conducted in the Guadalquivir Valley of Andalucia, southern Spain, in 1986 and 1987, using field plots naturally infested with different inoculum densities of the defoliating andExpand
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Reduction of Verticillium dahliae microsclerotia viability in soil by dried plant residues
Abstract Experiments were conducted to assess the eradicative effectiveness of a number of organic amendments from various botanical species on microsclerotia (MS) of defoliating (D) andExpand
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Resistance of Olive Cultivars to the Defoliating Pathotype of Verticillium dahliae
The resistance of 33 major olive cultivars to Verticillium dahliae was assessed in four experiments conducted under controlled conditions. Nine-month-old nursery olive plants were inoculated with aExpand
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Recovery of Young Olive Trees from Verticillium dahliae
Natural recovery from wilt disease symptoms was evaluated in young olive trees root dip inoculated with Verticillium dahliae in a growth chamber over a 12 week period and, later on, when the treesExpand
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Response of Olive Cultivars to Stem Puncture Inoculation with a Defoliating Pathotype of Verticillium dahliae
The resistance of 26 olive (Olea europaea L.) cultivars to the defoliating pathotype of Verticillium dahliae Kleb. was evaluated in experiments under controlled conditions by stem punctureExpand
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Effects of Drip Irrigation on Population of Verticillium dahliae in Olive Orchards
Verticillium wilt of olive (Olea europaea L.), caused by Verticillium dahliae, is nowadays the most serious olive disease in Spain. The disease increments are being observed particularly in youngExpand
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Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy.
In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16 varied mixtures of milk from cows, ewes, and goats, in 2 manufacturing seasons (winter and summer), and overExpand
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