Search
Now showing items 61-70 of 118
Optimization of a food industry-waste-based medium for the production of the plant growth promoting microorganism Pseudomonas oryzihabitans PGP01 based on agro-food industries by-products
(Elsevier, 2021-09-16)
In this study, three wastes based on potato peels and pulps, tomato seeds and wheat bran were used as basis for the preparation of a cheap medium to produce the bacterium P. oryzihabitans PGP01. In ...
Rhizosphere Acidification as the Main Trait Characterizing the Differential In Vitro Tolerance to Iron Chlorosis in Interspecific Pyrus Hybrids
(MDPI, 2022-06-18)
Physiological responses of different interspecific Pyrus hybrids and an open pollinated Pyrus
communis ‘Williams’ (Pcw) grown under in vitro culture conditions simulating lime induced chlorosis
were ...
The main drivers of methane emissions differ in the growing and flooded fallow seasons in Mediterranean rice fields
(Springer, 2021-01-09)
Purpose
To assess 1) the cumulative greenhouse gas emissions –GHG- and global warming potential (methane – CH4- and nitrous oxide) from rice fields in the growing and fallow seasons, and 2) the ...
Flat Peach SUBLOR and SUBLIM and Flat Nectarine PERLA Series
(American Society for Horticultural Science, 2022-08-29)
Flat peach and flat nectarine (Prunus persica L. Batsch.) production in Spain started from local cultivars at marginal sites, mainly in the Ebro Valley and Murcia regions. At the end of the 1990s, the ...
ʻFargaʼ Olive
(American Pomological Society, 2018-01)
‘Farga’ olive is an old and important cultivar grown in southeastern Spain for oil production (17,000 ha). Yet, scarce research has been conducted on its horticultural and oil characteristics. ‘Farga’ ...
Varietal authentication of virgin olive oil: Proving the efficiency of sesquiterpene fingerprinting for Mediterranean Arbequina oils
(Elsevier, 2021-04-28)
Virgin olive oil (VOO) is a highly appreciated product fundamental in the Mediterranean diet. Since its sensory attributes are greatly influenced by the olive cultivar, the varietal authentication of ...
Efect of freezing, fast‑freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage
(Springer, 2022-07-09)
During storage, premium extra virgin olive oils (PEVOO), which are oils of exceptional sensory quality, may lose the organoleptic characteristics that define them. This study assessed the effect of ...
Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil
(MDPI, 2023-07-07)
The storage of olives in large hoppers is a widespread practice in oil mills, but these large
volumes and their unloading can cause a physical deterioration of the olives that will affect the quality
of ...
Yield and profitability of ‘Conference’ pear in five training systems in North East of Spain
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2017-12-21)
Training systems are key to manage the tree canopy to take advantage of the tree productivity potential. Assessment of yearly cropping, labor requirements, fruit quality, and orchard profitability were ...
Efficacy mechanisms research progress of the active components in the characteristic woody edible oils
(Wiley, 2023-10-10)
Woody edible oils are a type of vegetable oil. Woody edible oils like olive oil have greater quantities of unsaturated fatty acids (UFAs), particularly essential FAs, as well as vitamin E, phytosterols, ...