Results 111 to 120 of about 46,390 (256)

Optimization of Convective Drying of Apricots

open access: yesTEM Journal, 2017
The purpose of this study is to realize multi-criterial optimization of the parameters of apricot drying. The drying experiments were conducted at a temperature of T=50÷80°C and velocity of ν=0.5÷2m/s of the drying agent.
Donka Ivanova   +3 more
semanticscholar   +1 more source

Do Adverse Events Influence Time Preferences? Evidence From Smallholder African Farmers

open access: yesJournal of Agricultural Economics, Volume 77, Issue 1, Page 130-155, February 2026.
ABSTRACT Time preferences play a critical role in the agri‐food value chains of low‐income countries, impacting the choices of local operators, including innovation uptake. This paper assesses the association between smallholder farmers' individual characteristics, their exposure to diverse adverse events, and their intertemporal choices using in‐the ...
Valentino Marini Govigli   +9 more
wiley   +1 more source

How effective is the EU Entry Price System for Fresh Fruits and Vegetables? [PDF]

open access: yes
The EU protects EU growers of 15 kinds of fresh fruits and vegetables against international competition not only by the means of ad valorem tariffs of up to 20%, but also by the EU entry-price system (EPS), which is designed to restrict imports below the
Goetz, Linde, Grethe, Harald
core   +1 more source

Current and future global distribution of the peach twig borer, Anarsia lineatella Zeller (Lepidoptera: Gelechiidae)

open access: yesAgricultural and Forest Entomology, Volume 28, Issue 1, Page 94-107, February 2026.
Biological invasions and climate change drive species redistribution, threatening biodiversity, agriculture, and public health. Species distribution modelling (Maxent algorithm) predicted Anarsia lineatella current and future global range, identifying risk areas in Africa, Asia, Australia, and the Americas under changing climate conditions.
George Amaro   +3 more
wiley   +1 more source

‘Harglow’ Apricot

open access: yesHortScience, 1984
Abstract ‘Harglow’ is an attractive, high-quality, medium-sized apricot (Prunus armeniaca L.) introduced in 1982 for the Ontario fresh market but also suitable for commercial processing and for home preserves. The tree is cold-hardy, late-blooming, moderately productive, and tolerant to perennial canker (Leucostoma spp.).
openaire   +1 more source

Sustainable cosmetic ingredient alternatives to replace conventional ingredients: Case studies in moisturizers and lipsticks

open access: yesInternational Journal of Cosmetic Science, Volume 48, Issue 1, Page 83-96, February 2026.
Project outline from ingredient selection and screening to lipstick and moisturizer formulation, testing results and overall conclusions. Abstract Objective Over the last two decades, consumers have been calling for greater transparency for ingredient sourcing and manufacturing practices; therefore, more sustainable alternatives need to be evaluated to
Anna Spaulding, Gabriella Baki
wiley   +1 more source

Safety and Preliminary Clinical Effects of a Herbal Balance Solution in Mild‐To‐Moderate Acne Vulgaris: An Open‐Label, Single‐Arm Pilot Study

open access: yesJournal of Cosmetic Dermatology, Volume 25, Issue 2, February 2026.
ABSTRACT Objective Acne is a common skin condition that seriously affects the physical and mental health of patients. In addition to the standard acne treatment, anti‐acne skin care products are gradually becoming essential in preventing and treating acne.
Xiaoyue Teng   +6 more
wiley   +1 more source

Effect of traditional sun-drying and oven-drying on carotenoids and phenolic compounds of apricot (Prunus armeniaca L.)

open access: yesNAJFNR, 2019
Background: The indubitable role of phytochemicals such as carotenoids and phenolic compounds in human health has prompted the researchers to study the factors affecting the stability and the availability of these compounds. Aims: This study investigates
Ala eddine Derardja   +1 more
doaj   +1 more source

Space shuttle food system summary, 1981-1986 [PDF]

open access: yes
All food in the Space Shuttle food system was precooked and processed so it required no refrigeration and was either ready-to-eat or could be prepared for consumption by simply adding water and/or heating.
Bourland, Charles T.   +3 more
core   +1 more source

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