Learning from Nature: Feminism, Allegory and Ostriches in Olive Schreiner’s The Story of an African Farm (1883) by Nathalie Saudo-Welby

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ARBUSCULAR MYCORIRRHIZAL RESPONSE OF FIVE OLIVE (OLEA EUROPAEA L.) INTRODUCED TO AN ARID ZONE IN ALGERIA by Bouabdelli Zahra Robã, Doghbage Abdelghafour, Hafidh Zemour, Walid Soufan, Fathi Abdellatif Belhouadjeb

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Biodegradation of organic compounds and decrease in electrical conductivity by native consortium in effluents from the olive industry by Mariela Maldonado, Mario Baigori, Graciela Affranchino

Subjects: “…machined olive waters…”
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Intergraded Applied Methodology for the Treatment of Heavy Polluted Waste Waters from Olive Oil Industries by Antonis A. Zorpas, Vassilis J. Inglezakis

“…The annual olive oil production in Cyprus is in the range of 2700–3100 t y−1, resulting in the generation of significant amount of waste. …”
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Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds by Alfonso M. Vidal, Sonia Alcalá, Antonia de Torres, Manuel Moya, Francisco Espínola

“…Centrifugation, storage, and filtration of olive oil were evaluated in an oil mill to determine their effect on the final quality of virgin olive oil. …”
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A Case Follow-Up Report: Possible Health Benefits of Extra Virgin Olive Oil by Said Shahtahmasebi, Shahnaz Shahtahmasebi

“…Furthermore, regular consumption of extra virgin olive oil as produced in this case study may interact with the dynamics of cholesterol naturally. …”
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From flower to fruit: fruit growth and development in olive (Olea europaea L.)—a review by Adolfo Rosati, Enrico Maria Lodolini, Franco Famiani

“…The olive (Olea europaea L.) is the most cultivated tree crop in the Mediterranean and among the most cultivated tree crops worldwide. …”
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Study and characterization of Sterculia foetida (Java olive) activated carbon black Filled composite materials by Srinivasa Rao Pedada, Srinivas Rao Golagani, Manoj Kumar Regulagadda, Anitha Kumari Mosya

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Beneficios para la salud del aceite de olive y extractos de oliva by Wendy J. Dahl, Michael A. Tandlich, Julie B. England

“… This is the Spanish language translation of FSHN16-4/FS282: Health Benefits of Olive Oil and Olive Extracts …”
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A Novel Process for Oleacein Production from Olive Leaves Using Freeze Drying Methodology by Christina Koutra, Efi Routsi, Panagiotis Stathopoulos, Eleftherios Kalpoutzakis, Marina Humbert, Olivier Maubert, Alexios-Leandros Skaltsounis

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Beneficios para la salud del aceite de olive y extractos de oliva by Wendy J. Dahl, Michael A. Tandlich, Julie B. England

“… This is the Spanish language translation of FSHN16-4/FS282: Health Benefits of Olive Oil and Olive Extracts …”
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Effects of olive leaf extract on exercise performance and muscle mitochondrial response in young healthy adults by Clément Lanfranchi, Nadège Zanou, Jérôme Feige, Umberto DeMarchi, Aurélie Hermant, Ornella Cominetti, Eugenia Migliavacca, Alba Moreno-Asso, Astrid Hostrman, Sara Mistro, Nicolas Place

“…We have previously shown that this is at least partially driven by improved skeletal muscle mitochondrial bioenergetics with increased mitochondrial Ca2+ uptake and pyruvate dehydrogenase (PDH) activation after a single session of SIT but not MICT [1]. Olive leaf extract (OLE) is a natural compound that triggers mitochondrial Ca2+ uptake and activates PDH in mouse skeletal muscle [2]. …”
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Olive leaf extract activity against Candida albicans and C. dubliniensis – the in vitro viability study by Zorić Nataša, Kopjar Nevenka, Kraljić Klara, Oršolić Nada, Tomić Siniša, Kosalec Ivan

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Journal of Food Quality Evaluation of Effect of Extraction Solvent on Selected Properties of Olive Leaf Extract by Won-Young Cho, Da-Hee Kim, Ha-Jung Lee, Su-Jung Yeon, Chi-Ho Lee

“…Herein, we investigated the influence of ethanol, methanol, acetone (50%, 70%, and 90% v/v), and distilled water on selected properties of olive leaf extract and determined the yield, total phenolic content (TPC), antioxidant activity, and antimicrobial activity. …”
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Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra by Abdul Rohman, Y. B. Che Man

“…Commercially, extra virgin olive oil (EVOO) is subjected to be adulterated with low-price oils having similar color to EVOO. …”
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Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract by Małgorzata Krzywonos, Graziana Difonzo, Antonella Pasqualone

“…This study aimed to investigate the challenges and technical requirements faced by food technologists when incorporating upcycled ingredients into food formulations, using olive leaf extract (OLE) as a case study. Key considerations include ensuring the absence of toxic compounds in the waste used for extraction; employing environmentally friendly extraction methods; maintaining stability during storage; enhancing the value of recipient foods through biological and medical studies, and preserving the nutritional quality, safety, and sensory properties of existing food products. …”
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Rapid Analytical Method to Characterize the Freshness of Olive Oils Using Fluorescence Spectroscopy and Chemometric Algorithms by Aimen El Orche, Mustapha Bouatia, Mohamed Mbarki

“…One of the most important issues in the field of quality assurance of olive oils is the detection of the freshness of olive oil. …”
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Electronic Playback Devices to Reduce Ungulates’ Attendance in an Olive Grove Farm in the Province of Florence (Italy) by Leonardo Conti, Giulia Angeloni, Piernicola Masella, Caterina Sottili, Ferdinando Corti, Stefano Camiciottoli, Veronica Racanelli, Agnese Spadi, Francesco Garbati Pegna, Alessandro Parenti

“…In Tuscany, given the highly cultivated landscape of olive trees, damage has also been recorded in these plants. …”
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Penerapan Tindakan Alih Baring dan Pemberian Olive Oil untuk Mencegah Pressure Ulcers di Ruang Intensive Care Unit (ICU) by Chanif Chanif, Lukluk Yuniasari

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Profiling of Indigenous Biosurfactant-Producing Bacillus Isolates in the Bioremediation of Soil Contaminated by Petroleum Products and Olive Oil by Paola Sandra Elenga-Wilson, Christian Aimé Kayath, Nicaise Saturnin Mokemiabeka, Stech Anomene Eckzechel Nzaou, Etienne Nguimbi, Gabriel Ahombo

“…Consequently, of the 60 isolates capable of degrading different hydrocarbons at fast rates, 34 were suspected to be Bacillus isolates capable of growing in 24 h or 48 h on BH medium supplemented with 2% of hexane, benzene, gasoline, diesel, and olive oil, respectively. Among the 34 isolates, 61% (21/34) are capable of producing biosurfactant-like molecules by using gasoline, 70% (24/34) with diesel oil, 85% (29/34) with hexane, and 82% (28/34) with benzene. …”
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