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Elaeagnus

Known as: Olives, Russian, Russian Olives, Olive, Russian 
National Institutes of Health

Related topics

Related topics

2 relations

Broader (1)

Elaeagnaceae

Narrower (1)

Elaeagnus angustifolia

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2018
2018
New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice.
1-Penten-3-one with its fresh and pungent smell at a very low odor threshold of 0.94 μg/L water has been characterized as impact… 
Review
2016
Review
2016
Intubation of Profoundly Agitated Patients Treated with Prehospital Ketamine
Abstract Background Profound agitation in the prehospital setting confers substantial risk to patients and providers. Optimal… 
2015
2015
Ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in california-style black ripe olives and dry salt-cured olives.
The chemical composition of finished table olive products is influenced by the olive variety and the processing method used to… 
2014
2014
Effect of Foliar application of GA3 and NAA for reducing alternate bearing of olive trees (Olea europaea L. cv.Ashrasie)
The economic main importance's of olives are; oil and pickle olives. Olive cultivation can be successfully carried out in Iraq… 
2013
2013
Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation
The process of transformation of table olives from tree to table is the result of complex biochemical reactions that are… 
2012
2012
Olive Fruit Fly (Diptera: Tephritidae) in California: Longevity, Oviposition, and Development in Canning Olives in the Laboratory and Greenhouse
ABSTRACT The biology of olive fruit fly, Bactrocera oleae (Rossi), was studied in the laboratory, greenhouse, and in canning… 
2012
2012
Quality, stability and radical scavenging activity of olive oils after Chétoui olives (Olea europaea L.) storage under modified atmospheres
At the industrial scale, the major source of olive oil deterioration is the poor handling of the raw material during the time… 
2012
2012
Effect of inert atmosphere on the postharvest browning of manzanilla olives and optimization by response surface methodology of the aqueous treatments.
Subjecting bruised olives to a nitrogen atmosphere during the postharvest period prevented the oxidation of phenols and… 
Highly Cited
2010
Highly Cited
2010
Olive fruit growth and ripening as seen by vibrational spectroscopy.
The aim of this work was to examine the potential of ATR-FTIR and Raman spectroscopies to evaluate changes happening during the… 
1990
1990
Storage potential of fresh ‘Manzanillo’ olives
Ideal preprocessing storage for fresh, green ‘Manzanillo’ olives is at 41° to 45° F (5° to 7.5°C) and 90 to 95% relative humidity… 
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