Journal ArticleDOI
Influence du site géographique sur les potentialités agronomiques et technologiques de l'olivier (Olea europaea L.) en Tunisie
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TLDR
In this article, the pomological characters of the fruit are influenced by the geographical location of the olive trees, and a significant fluctuation of the flush percentage in three Chaibi individuals according to their geographical site; it varies from 4906 to 8219% The three Gerboui individuals showed a significant variability in the fruit weight (from 113 to 317 g).About:
This article is published in Comptes Rendus Biologies.The article was published on 2007-02-01. It has received 56 citations till now. The article focuses on the topics: Olive trees.read more
Citations
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Journal ArticleDOI
Evaluation of an activated carbon from olive stones used as an adsorbent for heavy metal removal from aqueous phases
TL;DR: In this article, the performance of a microporous activated carbon prepared chemically from olive stones for removing Cu(II), Cd(II) and Pb(II)-from single and binary aqueous solutions was investigated via the batch technique.
Journal ArticleDOI
Long-terms effects of irrigation with treated municipal wastewater on soil, yield and olive oil quality
Saida Bedbabis,Dhouha Trigui,Chedlia Ben Ahmed,Maria Lisa Clodoveo,Salvatore Camposeo,Gaetano Alessandro Vivaldi,Béchir Ben Rouina +6 more
TL;DR: In this article, the influence of irrigation with treated wastewater (TWW) on soil chemical properties, olive tree yield and on virgin olive oil (VOO) quality during an heavy crop year (on year) in “Chemlali” olive orchard.
Journal ArticleDOI
Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils.
TL;DR: A total of 33 virgin olive oil samples of the two main Tunisian cultivars, Chemlali and Chétoui, were characterized by their volatile compounds, and an electronic nose based on metal oxide sensors was checked for a rapid and at-line implementation of Tunisian olive oil varietal traceability.
Journal ArticleDOI
Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia
Samia Dabbou,Manel Issaoui,Maurizio Servili,Agnese Taticchi,Samira Sifi,Gian Francesco Montedoro,Mohamed Hammami +6 more
TL;DR: The results showed that two of the introduced varieties, Koroneiki and Picholine, showed good adaptation to the Tunisian cultivation conditions and the possibility to develop the successful cultivation of these latter imported varieties in the country is claimed.
Journal ArticleDOI
Changes in microbial communities and carbohydrate profiles induced by the mycorrhizal fungus (Glomus intraradices) in rhizosphere of olive trees (Olea europaea L.)
Beligh Mechri,Anicet Manga,Meriem Tekaya,Faouzi Attia,Hechmi Cheheb,Fethi Ben Meriem,Mohamed Braham,Dalanda Boujnah,Mohamed Hammami +8 more
TL;DR: The influence of inoculation of olive trees with arbuscular mycorrhizal fungi, Glomus (G) intraradices, on microbial communities and sugar concentrations, were examined in rhizosphere of olive tree to detect changes in microbial community structure.
References
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Journal ArticleDOI
Separation of glycosyl diglycerides from phosphatides using silicic acid column chromatography.
Marie L. Vorbeck,G.V. Marinetti +1 more
TL;DR: The completeness of the separation of the phosphatides from the sugar-containing lipids was shown also by chromatographing a total lipid extract containing P=-labeled phosphatide.
Book ChapterDOI
6 – Plant Lipid Metabolism
TL;DR: This chapter discusses the chemistry of plant lipids and explains fatty acid biosynthesis, triacylglycerol synthesis, and membrane lipid biosynthesis and concludes with a discussion on lipid catabolism—cutin, suberins, and waxes—and plant membranes.
Journal ArticleDOI
Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics
TL;DR: The sensory and chemical characteristics (fatty acid and triacylglycerol compositions) of the five registered designations of origin (RDOs) of French virgin olive oils (Aix-en-Provence, Haute Provence and Nice) were determined over a six year harvest period.
Book ChapterDOI
[48] Acyl lipids in photosynthetic systems
C. Freeman Allen,Pearl Good +1 more
TL;DR: This chapter describes techniques by which a single spot containing 2–3 μg of acyl lipid can be reliably quantitated and smaller amounts can be detected.
Journal Article
Evolution de la teneur en huile et de sa composition en acides gras chez deux variétés de tournesol (oléique ou non) sous l'effet de températures différentes pendant la maturation des graines
L. Champolivier,André Merrien +1 more
TL;DR: In this article, a contribution a la connaissance des facteurs de variations de la qualite de la graine de tournesol (huile and acides gras) is made, and the result presentedes portent sur l'effet de deux scenarios climatiques durant la phase de maturite sur les caracteristiques finales of the graine.