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Elaeagnus

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

Papers overview

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2016
2016
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
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
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2012
2012
SummaryThe description and illustration of a new species of Eremanthus (Asteraceae: Vernonieae), E. brevifolius, endemic to Minas… Expand
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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
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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
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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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