Results 221 to 230 of about 30,937 (359)

Animal Segregation: The Biopolitics of Concentrated Pig Farming

Tijdschrift voor Economische en Sociale Geografie, EarlyView.
Abstract This paper explores the possibility to think through the concept of animal segregation to understand the more‐than‐human geographies of livestock animals. By redirecting the analytical tools for studying the spatial separation of humans to the segregation of animals, this paper contributes to understanding the geographical processes of ...
Willem Rogier Boterman
wiley   +1 more source

Impact of environmental conditions on the ripening of Queijo de Évora PDO cheese

, 2020
João Dias, Patrícia Lage, Nuno Alvarenga, João Garcia, Joana Borrega, Maria Teresa Santos, Célia Lampreia, Luís Coelho, João Pássaro, João Carlos Martins, José Jasnau Caeiro, Elsa M. Gonçalves, António P. L. Martins   +12 more
openalex   +2 more sources

Effect of foot immersion and neck cooling on renal, intestinal, immune and inflammatory markers in older adults exposed to extreme heat

Experimental Physiology, EarlyView.
Abstract Older adults with reduced thermoregulatory capabilities are increasingly at risk of heat‐related pathophysiological outcomes (e.g., acute kidney injury, heatstroke) due to increasingly frequent, prolonged and intense heatwaves. Foot immersion and neck cooling have been proposed as practical, non‐electrical cooling strategies for protecting ...
Thomas McCarthy, Ben J. Lee, James J. McCormick, Kelli E. King, Emma R. McCourt, Luana C. Main, Robert D. Meade, Glen P. Kenny   +7 more
wiley   +1 more source

Secondary Proteolysis of Cheese During Ripening: A Review

, 1985
T.C. Rank, R. Grappin, N.F. Olson
openalex   +1 more source

For Whom Do Scholars Write? Part 1

Journal of Leadership Studies, Volume 19, Issue 4, Winter 2026.
Scholars can write for two different audiences, both specialists and the general public, yet the relationship between the two ways of writing raises concerns this symposium was designed to address.
Nathan Harter
wiley   +1 more source

Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. [PDF]

Foods
Yan P, Mi L, Song L, Lu Y, Liang Q, Zhang L, Zhang Y, Zhu Y.   +7 more
europepmc   +1 more source

Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures. [PDF]

Microb Cell Fact, 2018
van Mastrigt O, Gallegos Tejeda D, Kristensen MN, Abee T, Smid EJ.   +4 more
europepmc   +1 more source

A Pracademic Approach to Leadership Studies

Journal of Leadership Studies, Volume 19, Issue 4, Winter 2026.
While robust scholarship and lengthy, often complex explanations are the norm when it comes to publishing in the academic world, everyday readers as well as other academics often just want to know, “What does this mean, and what can I do with this information?” But, unless content is more accessible in lay terms, some excellent scholarly research may ...
Corey Seemiller
wiley   +1 more source

Cheese ripening process involving cheese mucus

Food Resources, 2019
openaire   +1 more source

Relation of Cheddar cheese ripening to bacterial lipolysis.

, 1975
Yaichiro UMEMOTO, Yasushi Sato
openalex   +2 more sources