نتایج جستجو برای: koroneiki

تعداد نتایج: 63  

Journal: :Agronomy 2021

Harvest timing of oil olives is important for quality. Concerning the specific features each cultivar, physiological and quality characteristics during ripening Koroneiki were investigated in two successive years, A B, from trees on full production. In A, harvested at maturity indices (MIs) 0.9, 1.4, 2.1 4, while B MIs 1.1, 3.8 6.9. ~1, ~4 ~7 corresponded to green, red dark purple peel olives, ...

Journal: :دانش گیاه پزشکی ایران 0
آیت اله سعیدی زاده استادیار، دانشکده علوم کشاورزی، دانشگاه شاهد فهیمه نیاستی کارشناس دانشکده علوم کشاورزی، دانشگاه شاهد

the non-defoliant strain of verticillium dahliae (ss-4) was isolated from olive groves showing disease symptoms in toshan area of southern gorgan city. root-knot nematode, meloidogyne javanica, was recovered from infested olive seedlings and following identification it was propagated on tomato seedlings cv. rutgers. one-year-old seedlings of olive cultivars, zard, roghani, koroneiki and manzani...

Journal: :Electrophoresis 2016
Christos Bazakos Emna Khanfir Mariem Aoun Thodhoraq Spano Zeina El Zein Lamis Chalak Milad El Riachy Gretta Abou-Sleymane Sihem Ben Ali Naziha Grati Kammoun Panagiotis Kalaitzis

Authentication and traceability of extra virgin olive oil is a challenging research task due to the complexity of fraudulent practices. In this context, the monovarietal olive oils of Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) require new tests and cutting edge analytical technologies to detect mislabeling and misleading origin. Toward this direction, DNA-...

2014
Laura Del Coco Sandra Angelica De Pascali Francesco Paolo Fanizzi

Coratina cultivar-based olives are very common among 100% Italian extra virgin olive oils (EVOOs). Often, the very spicy character of this cultivar, mostly due to the high polyphenols concentration, requires blending with other "sweetener" oils. In this work, monovarietal EVOO samples from the Coratina cultivar (Apulia, Italy) were investigated and compared with monovarietal EVOO from native or...

Journal: :Food Control 2022

Chromatographic techniques such as GC and HPLC are traditionally used for the analysis classification of olive oil, while NMR is another powerful technique. In this paper we first time to classify oil produced by four cultivars, namely ‘Arbequina’, ‘Arbosana’, ‘Koroneiki’, ‘Sikitita’, planted in super-high-density frames California, United States. We compared results with targeted fatty acids t...

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