The population dynamics of yeasts in oleic ecosystems in the Castilla la Mancha region (Spain) was analysed for two consecutive years (2007 to 2008) in two different varieties (Cornicabra and Arbequina respectively). Yeasts ...

The aim of this study was to know the yeast biodiversity from fresh olive (Olea europaea L.) fruits, olive paste (crush olives) and olive pomace (solid waste) from Arbequina and Cornicabra varieties. Yeasts were isolated ...

The aim of this study was to know the yeast biodiversity from fresh olive (Olea europaea L.) fruits, olive paste (crush olives) and olive pomace (solid waste) from Arbequina and Cornicabra varieties. Yeasts were isolated ...

Context: Olive cake and olive mill wastewater are by-products of olive oil industries. Olive cake is not currently being exploited.Aims: To evaluate the cytotoxicity and genotoxicity induced in Allium cepa root meristems ...

Olive cake, a by-product of the olive oil industry, was characterised through a drying process, where the influence of air drying temperature on physicochemical properties and antioxidant activity was investigated. A ...

Foliar fertilization with selenium (Se) may well be beneficial in increasing the nutritional and qualitative values of food in Se-deficient regions such as the Mediterranean Basin, and may contribute to an increase in ...

Fruit size at harvest is an important parameter of table olive yield and quality, and is a function of the growth of both major tissues, the fleshy mesocarp (pulp) and the endocarp (pit). High crop loads most often reduce ...

The objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake “Picual” variety from 40 to ...

BACKGROUND: Arauco is the only olive cultivar autochthonous from Argentina, and little has been reported so far regarding the management of this crop. In this work, variations in fruit and chemical characteristics of olives ...