المؤلفون: David S. Ashton, Michael J. Cocksedge, Jelena Milosevic

المصدر: International Journal of Food Science and Technology. 37:523-526

مصطلحات موضوعية: Palmitic acid, chemistry.chemical_compound, Oleic acid, Chromatography, Olive skin, chemistry, Cooking oil, Lipid composition, Linoleic acid, Gas chromatography, Industrial and Manufacturing Engineering, Food Science, Olive oil

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::840bd6759f5bb51c926696206a8c5d8fTest
https://doi.org/10.1046/j.1365-2621.2002.00609.xTest

المؤلفون: Jesús, Domínguez-Manzano, Ángela, León-Romero, Carmen, Olmo-Ruiz, Joaquín, Bautista-Gallego, Francisco Noé, Arroyo-López, Antonio, Garrido-Fernández, Rufino, Jiménez-Díaz

المساهمون: Ministerio de Ciencia e Innovación (España)

المصدر: Digital.CSIC. Repositorio Institucional del CSIC
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مصطلحات موضوعية: Population, Lactobacillus pentosus, Biology, Microbiology, chemistry.chemical_compound, Lactobacillus, Olea, Yeasts, Botany, Olive skin, Food science, education, Table olives, education.field_of_study, Biofilm, food and beverages, General Medicine, Hydrogen-Ion Concentration, biology.organism_classification, Yeast, Lactic acid, chemistry, Lactobacillaceae, Spain, Biofilms, Fruit, Fermentation, Food Microbiology, Microscopy, Electron, Scanning, Salts, Bacteria, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c882dfdc5447eeeb90efc74b80d334bTest
https://pubmed.ncbi.nlm.nih.gov/22656327Test

المؤلفون: M. Beatriz P.P. Oliveira, Isabel Mafra, Joana S. Amaral

المصدر: Olives and Olive Oil in Health and Disease Prevention

مصطلحات موضوعية: Smoke, Olive skin, Chemistry, Environmental chemistry, Air pollution, medicine, food and beverages, Environmental pollution, Contamination, medicine.disease_cause, Olive oil

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::bacfa2df821cac4350c2e3f1396a37b7Test
https://doi.org/10.1016/b978-0-12-374420-3.00054-1Test

المؤلفون: Solange Cortés Ebner, Annalisa Romani, Giovanni Agati, Patrizia Pinelli, and Aurélie Cartelat, Zoran G. Cerovic

المصدر: Journal of agricultural and food chemistry 53 (2005): 1354–1363.
info:cnr-pdr/source/autori:Giovanni Agati; Patrizia Pinelli; Solange Cortés Ebner; Annalisa Romani; Aurélie Cartelat; Zoran G. Cerovic/titolo:Nondestructive Evaluation of Anthocyanins in Olive (Olea europaea) Fruits by in Situ Chlorophyll Fluorescence Spectroscopy/doi:/rivista:Journal of agricultural and food chemistry/anno:2005/pagina_da:1354/pagina_a:1363/intervallo_pagine:1354–1363/volume:53

مصطلحات موضوعية: Chlorophyll, Chromatography, chlorophyll fluorescence, biology, Fluorescence spectrometry, Analytical chemistry, fluorescence excitation spectroscopy, General Chemistry, biology.organism_classification, olive, Absorbance, Anthocyanins, chemistry.chemical_compound, Olive skin, Spectrometry, Fluorescence, chemistry, Olea, Anthocyanin, Oleaceae, Fruit, General Agricultural and Biological Sciences, Chlorophyll fluorescence, polyphenols

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ea1cc00ae92dcce90a3f196384d3dd1Test
https://pubmed.ncbi.nlm.nih.gov/15740006Test