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Elaeagnus

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

Papers overview

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Highly Cited
2016
Highly Cited
2016
Current template-based gravitational wave searches for compact binary coalescences (CBC) use waveform models that neglect the… Expand
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Review
2016
Review
2016
Abstract Background Profound agitation in the prehospital setting confers substantial risk to patients and providers. Optimal… Expand
Highly Cited
2015
Highly Cited
2015
This study aimed to utilize an "omics" approach to evaluate the ability of selected lactobacilli and yeasts to improve the… Expand
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2015
2015
The chemical composition of finished table olive products is influenced by the olive variety and the processing method used to… Expand
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2013
2013
  • B. Lanza
  • Front. Microbiol.
  • 2013
  • Corpus ID: 1908812
The process of transformation of table olives from tree to table is the result of complex biochemical reactions that are… Expand
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2012
2012
ABSTRACT The biology of olive fruit fly, Bactrocera oleae (Rossi), was studied in the laboratory, greenhouse, and in canning… Expand
2011
2011
The aim of the work was to study the postharvest changes in Manzanilla olives and to find treatments to mitigate damages because… Expand
Highly Cited
2010
Highly Cited
2010
NaCl plays an important role in table olive processing affecting the flavour and microbiological stability of the final product… Expand
2010
2010
The aim of this work was to examine the potential of ATR-FTIR and Raman spectroscopies to evaluate changes happening during the… Expand
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1990
1990
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… Expand
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