Showing 281 - 300 results of 1,093 for search '"olive"', query time: 0.06s Refine Results
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    Olivotourism as a tourist-cultural product and its influence on the dynamics of territories by Eunice Lopes, Pedro Martins

    Published 2024-07-01
    “…This article proposes to explore olive tourism as a tourist-cultural product and its influence on the dynamics of territories. …”
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    Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties by Imène Felfoul, Salwa Bornaz, Wiem Belhadj Hmida, Ali Sahli, Hamadi Attia

    Published 2013-01-01
    “…The comparison between the coagulation aptitude of low fat milk and milk-olive oil emulsion showed that the hydrolysis phase extended up to 35 minutes for full fat milk and up to 38 minutes for milk-olive oil emulsion. …”
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  16. 296

    Insecticidal Action of Local Isolates of Entomopathogenic Fungi Against <i>Bactrocera oleae</i> Pupae by Spiridon Mantzoukas, Alexandros Margaritis, Thomais Sourouni, Vasiliki Georgopoulou, Chrysanthi Zarmakoupi, Vasileios Papantzikos, Ioannis Lagogiannis, Panagiotis A. Eliopoulos, George Patakioutas

    Published 2024-12-01
    “…In this work, the ability of certain entomopathogenic fungi to control the olive fruit fly <i>Bactrocera oleae</i> (Diptera: Tephritidae), which significantly affects olive cultivation, was assessed. …”
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    « L’or vert » - « Le don divin » - « La définition de la famille » : Perceptions et attitudes des visiteurs nationaux du tourisme oléicole à l’égard du patrimoine oléicole en Grèce... by Maria Kouri, Marios Kondakis

    Published 2024-07-01
    “…Néanmoins, les visites de sites oléicoles permettent aux visiteurs de mieux comprendre les dimensions socioculturelles, environnementales et économiques liées à l’olive, et sont donc très appréciées. Par conséquent, les sites oléicoles devraient proposer des contenus de médiation culturelles complets abordant ces dimensions, en mettant l’accent sur les aspects environnementaux et économiques, ainsi que sur les qualités moins connues des olives et de l’huile d’olive. …”
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  19. 299

    Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh... by Nguyen Tuan Anh, Xuan Huy Nguyen, Thuy Van Ngo

    Published 2024-01-01
    “…The material is based on bacterial cellulose (BC) microfibers from coconut jelly biomass combined with olive oil as a carrier of antibacterial properties. …”
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