Olive Fruit
High temperature affects olive fruit fl y populations in California’s Central Valley
5
Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit
12
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY ANALYSIS AND ANTI-METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS ACTIVITY OF OLIVE FRUIT ETHANOLIC EXTRACT
5
Effect of Road Vibrations on the Mechanical Properties of Olive Fruit During Transport
5
Olive fruit fly populations measured in Central and Southern California
6
Biological controls investigated to aid management of olive fruit fl y in California
8
Understanding the seasonal and reproductive biology of olive fruit fl y is critical to its management
7
Control of the olive fruit fly using genetics-enhanced sterile insect technique
8
Influence of roasting olive fruit on the chemical composition and polycyclic aromatic hydrocarbon content of olive oil
7
3. Impact of brine, lye solution and water on sensory attributes of olive fruits
6
Effect of Rates and Methods of N Application on Growth, Fruit Yield and Mineral Content of Manzanillo Olive Trees
13
Variability in Physico-chemical Properties of Indian Olive (Elaeocarpus floribundus Blume.) Grown under North Bengal Conditions
6
A red yeast rice olive extract supplement reduces biomarkers of oxidative stress, OxLDL and Lp PLA2, in subjects with metabolic syndrome: a randomised, double blind, placebo controlled trial
8
Biometric evaluation of twelve olive cultivars under rainfed conditions in the region of Calabria, South Italy
14
VALORIZATION OF EGYPTIAN FOOD BYPRODUCTS IN THE DEVELOPMENT OF BIOLOGICALLY ACTIVE NUTRACEUTICALS
14
Effectiveness of clays and copper products in the control of Bactrocera oleae (Gmelin)
7
Open Journal Systems
10
Control of Bactrocera oleae and Ceratitis capitata in Organic Orchards: Use of Clays and Copper Products
8
The compost of olive mill pomace: from a waste to a resource - environmental benefits of its application in olive oil groves
28
Phenolic profile and sensory attributes of New Zealand 'Frantoio' extra virgin olive oil (EVOO) : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Technology at Massey University, New Zealand
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