Results 51 to 60 of about 4,530 (184)
Journal of Agricultural Economics, EarlyView.ABSTRACT The Carbon Border Adjustment Mechanism (CBAM), scheduled to become fully operational in 2026, is designed to complement the EU Emissions Trading System (ETS) by replacing free emission allowances and preventing carbon leakage to non‐EU regions. CBAM initially covers energy‐intensive sectors, including mineral nitrogen (N) fertiliser production.
Davit Stepanyan +6 more
wiley +1 more source
The economic effect of discrimination: Evidence from the restaurant sector
Contemporary Economic Policy, Volume 43, Issue 2, Page 226-259, April 2025.Abstract Discrimination often leads to economic consequences for affected groups. This study examines the economic impact of consumer discrimination on Chinese restaurants in the U.S. during the COVID‐19 pandemic's onset. Using cell phone data and revenue records, it identifies a significant −10% relative decline in visits to Chinese restaurants by ...
Guanting Yi
wiley +1 more source
Optimization of Curing Treatment and Storage Temperature of Chinese Yam [PDF]
Korean Journal of Horticultural Science and Technology, 2013 Abstract. Effects of curing treatments and storage temperature on the quality of Chinese yams ( Dioscorea polystachya Turcz.) were investigated stepwise in three consecutive years for the optimization of postharvest handling procedures. Tuberous roots were harvested in early to mid November and cured under ambient or 29°C heated air conditions for ...
Dong-Suk Lee, Youn-Moon Park
openaire +1 more source
Food System Change, Development, and Vulnerability in Semi‐Agricultural Areas of Tibet
Culture, Agriculture, Food and Environment, EarlyView.ABSTRACT With social and economic development, food systems have significantly changed on the Tibetan plateau over the last two decades. However, the impact of dietary change on Tibetans and their communities remains less well known. This article examines how food change happens in semi‐agricultural areas of eastern Tibet within the context of ...
Cairang Gezang
wiley +1 more source
Foods, 2020 Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated.
Qing-Ming Li +6 more
doaj +1 more source
Journal of Integrative Plant Biology, EarlyView.This review explores how to make staple foods and horticultural crops more nutritious, including how artificial intelligence‐based screening of gene banks helps deploy nutritionally rich germplasm into breeding. Genome editing can help develop crops richer in minerals, vitamins, and health‐promoting compounds, supporting healthier diets and more ...
Rhowell Jr. N. Tiozon +2 more
wiley +1 more source
Understanding Talent in Foreign Subsidiaries: A Review, Synthesis, and Way Forward
Journal of Management Studies, EarlyView.Abstract Foreign subsidiaries of multinational corporations are strategically important, requiring them to tailor their human capital resources to specific needs. Although talent serves as the micro‐level foundation of subsidiaries’ organizational‐level human capital resources and strategic outcomes, the current literature is fragmented and fails to ...
Ting Liu +4 more
wiley +1 more source
Plant Production Science, 2017 The present study investigated the effects of elevated carbon dioxide concentration ([CO2]) and air temperature on the germination of seed bulbils and the seedling vigour of two Chinese yam lines.
Nguyen Cong Thinh +3 more
doaj +1 more source
Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables
eFood, Volume 7, Issue 4, August 2026.Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno +5 more
wiley +1 more source
Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies
Food Science &Nutrition, Volume 14, Issue 7, July 2026.This work focused on fabricating low‐protein cookies (LPCs) from low‐protein steamed bun flour via baking and elucidating the influence of both formulation variables and baking temperature on their physicochemical properties through single‐factor analysis.
Cuiping Shi +4 more
wiley +1 more source