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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.
2016
2016
Impact of gravitational radiation higher order modes on single aligned-spin gravitational wave searches for binary black holes
Current template-based gravitational wave searches for compact binary coalescences (CBC) use waveform models that neglect the… Expand
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Highly Cited
2015
Highly Cited
2015
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.
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
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… Expand
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2013
2013
Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation
  • 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
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… Expand
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2012
2012
Taxonomic novelties in Eremanthus (Compositae: Vernonieae) from Brazil
SummaryThe description and illustration of a new species of Eremanthus (Asteraceae: Vernonieae), E. brevifolius, endemic to Minas… Expand
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2011
2011
Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): development of treatments to mitigate browning.
The aim of the work was to study the postharvest changes in Manzanilla olives and to find treatments to mitigate damages because… Expand
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Highly Cited
2010
Highly Cited
2010
Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
NaCl plays an important role in table olive processing affecting the flavour and microbiological stability of the final product… Expand
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2010
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… Expand
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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… Expand
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