Processing of “Green ripe olives” with Spanish olive varieties

Processing Technology in Olive Oil and Table Olive Processing Technology in Olive Oil and Table Olive

Selection of olive varieties for tolerance to iron chlorosis.

Under certain conditions, olive trees grown on calcareous soils suffer from iron chlorosis. In the present study several olive varieties and scion-rootstock combinations were evaluated for their tolerance to iron chlorosis. Plants were grown over several months in pots with a calcareous soil, under two fertilization treatments. These consisted of periodic applications of nutrient solutions cont...

Natural Language Processing for Bioinformatics: The Time is Ripe

Jeffrey T. Chang is a Ph.D. candidate in the Russ Altman lab in the Biomedical Informatics program at Stanford University. His work is focused on applying natural language processing techniques to biological problems ranging from pharmaco-genomics to sequence homology searches. Jeffrey has helped teach informatics classes at Stanford and has also taught a Python Programming Language tutorial at...

Study of the amount of oleuropein level in the leaves of olive varieties cultivated in Khorramabad (Iran)

Background: Oleuropein (OE) is the most abundant biophenol compounds in olive leaves and its healthy effects as a strong antioxidant is well known. The oleuropein level in olives depends upon cultivated variety, climate, place, time and the method of extraction. In Lorestan province, many varieties of olive have been cultivated that the study of OE level in their leaves, as whilst sources of th...

RIPE Terms of Reference

RIPE Terms of Reference Status of this Memo This RFC describes the Terms of Reference of RIPE (Reseaux IP Europeens), the cooperation of European IP networks. This memo provides information for the Internet community. It does not specify any standard. Distribution of this memo is unlimited. 1. Terms of Reference of RIPE Recognising that IP networks are growing beyond the LAN’s in Europe, and ar...