Olive (Olea europaea L. subsp. europaea var. europaea)(diploid, 2n= 46) is the only species
producing edible fruits within the botanical family Oleaceae and is one of the most ancient …

In olive (Olea europaea L.) traditional methods of genetic improvement have up to now
produced limited results. Intensification of olive growing requires appropriate new cultivars …

Olive (Olea europaea L.) inflorescences, formed in lateral buds, flower in spring. However,
there is some debate regarding time of flower induction and inflorescence initiation. Olive …

Olive cultivars represent an invaluable heritage of genetic variability selected over more
than 5500 years of cultivation. This high diversity of local cultivars is a common feature in …

Date palm (Phoenix dactylifera L.), a monocotyledonous species of the Arecaceae family, is
widely cultivated in the arid regions of the Middle East and North Africa. Considering the …

Olive is one of the most important oil crops in the Mediterranean area. Biotechnological
improvement of this species is hampered by the recalcitrant nature of olive tissue …

In the present study, the chemical constituents and inhibitory effects of Chinese olive leaf tea
(OLT) on α-amylase, α-glucosidase, and its lipid-lowering effects on obese mice induced by …

In vitro regeneration via somatic embryogenesis is at the base of application of
biotechnological tools to olive (Olea europaea L.) genetic improvement. The development of …

The NPR1 gene encodes a key component of systemic acquired resistance (SAR) signaling
mediated by salicylic acid (SA). Overexpression of NPR1 confers resistance to biotrophic …

Several olive cultivars, characterized by high-quality olive oil show agronomical issues such
as excessive vigor, high susceptibility to biotic and abiotic stresses, and low propagation …