Critical Review Phenolic compounds in olives Page 1 Critical Review Phenolic compounds
in olives Danielle Ryan and Kevin Robards* Charles Sturt University Riverina, PO Box 588 …

The oil of the fruit of the olive (Olea europaea L.) is the cornerstone of the Mediterranean diet
(Keys 1980). This product represents a heritage at the very center of the civilization, history …

SUMMARY A field experiment was conducted over two growing seasons to determine the
combined effect of crop load and irrigation on yield components of olive trees (Olea …

Olive fruits of three of the most important Spanish and Italian cultivars,'Picual','Hojiblanca'
and 'Frantoio', were harvested at bi‐weekly periods during three crop seasons to study their …

Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by
consumers for its specific and distinguishable taste and aroma, as well as its nutritional …

Abstract Almond (Prunus dulcis (Miller) DA Webb) genetic resources (Marcona, Guara, Non
Pareil, IXL, AI, Martinelli C, Emilito INTA, Cáceres Clara Chica, Javier INTA) were studied …

Complementary irrigation, 80 mm, distributed only during the third stage of fruit
development, delayed ripening time and increased fruit size and oil content for fruits of the …

This investigation was designed to characterize phenolic metabolism of the olive cultivar,
Hardy's Mammoth, by examining its constitutive tissues. The phenolic profiles of pulp, seed …

A field trial was carried out for four years to evaluate long-term effects of soil amendment
with solid olive-mill waste (SOMW). Fifty tonnes per hectare of untreated SOMW were spread …

Olive oil yield and its components (fruit number, average fruit weight and fruit oil
concentration) depend on crop load and source–sink ratios as affected by environmental …