Results 111 to 120 of about 500,147 (260)

Ants contribute to raspberry pollination in protected cropping systems

open access: yesAgricultural and Forest Entomology, EarlyView.
Ants visited raspberry flowers more frequently than European honey bees (Apis mellifera), Australian stingless bees (Tetragonula carbonaria) and flies, many transporting raspberry pollen on their bodies, indicating potential pollination capacity. Ants were active flower visitors at most times of the day and may extend the daily pollination window and ...
Pia Malm   +6 more
wiley   +1 more source

New biostimulant for flowering and ripening in coffee (Coffea arabica L.)

open access: yes, 2021
Introduction. Climatic variables have been affecting coffee cultivation on Central American region; high temperatures, high levels of ultraviolet light (UV), rainfall and its intensity have caused serious problems for the development of the crop. There are physiological imbalances that cause losses in stimulation and flower setting, and depending ...
Chacón-Villalobos, Yeiner   +4 more
openaire   +1 more source

The Mutable Original: How Chinese Counterfeits Become Nigerian Originals in African Markets

open access: yesAmerican Anthropologist, EarlyView.
ABSTRACT Affordable Chinese copies of Western brands are ubiquitous in African markets. Despite democratizing consumer access, these goods appear to cement hegemonic value hierarchies that rank Chinese or local products as inferior to Western goods.
Jing Jing Liu
wiley   +1 more source

Cultura caballista

open access: yesAmerican Ethnologist, EarlyView.
Abstract The world of Colombian gaited horses, or cultura caballista (horse‐riding culture), is often linked with uribismo, the right‐wing identity associated with former president Álvaro Uribe Vélez. Ethnographic fieldwork in conflict‐torn Antioquia reveals how horse‐human practices of training, breeding, and competition cultivate orientations toward ...
Gwen Burnyeat
wiley   +1 more source

Influence of flowering and additional fertilization on physical and sensory aspects of arabica coffee

open access: yesRevista Brasileira de Ciências Agrárias - Brazilian Journal of Agricultural Sciences, 2019
In Caparao region, Brazil, in areas above 1000 m high, a second flowering (called late or from March) is common to take place, causing changes in the crop management for those intending to produce specialty coffees. The objective of this study was to evaluate physical and sensory aspects of arabica coffee from the Caparao region, produced in ...
R.S. Rocha   +4 more
openaire   +2 more sources

Physical and Sensory Characteristics of Cascara Water Kefir with the Addition of Butterfly Pea (Clitoria ternatea) Flowers [PDF]

open access: yesBIO Web of Conferences
One of the byproducts of coffee processing is the fruit skin, which, after drying, is called cascara. This study aims to study the production of water kefir from cascara with addition of butterfly pea flower extract.
Muzaifa Murna   +6 more
doaj   +1 more source

EFEKTIVITAS MACAM AMPAS KOPI TERHADAP STEK “BUNGA PLASTIK” DI DISTRIK KURULU KABUPATEN JAYAWIJAYA: The Effectiveness Of Kinds Of Coffee Dregs Against Cuttings Of "Plastic Flowers" In Kurulu District, Jayawijaya Regency [PDF]

open access: yes, 2023
"Plastic Flower" (Xerochrysum bracteatum) belongs to the Chrysanthemum family. This flower is obtained from the wilderness so it takes effort to develop it.
Tulak, Alber   +5 more
core   +1 more source

Beyond Bia Hơi? Distinction and Aspiration in Hanoi's Craft Beer Scene

open access: yesAsia Pacific Viewpoint, EarlyView.
ABSTRACT In this article we examine the emergence of Hanoi's craft beer scene as a window into shifting class identities, aspirational consumption, and local–global negotiations in contemporary Vietnam. We bring together Bourdieu's theorisation of taste as symbolic capital with Appadurai's concept of aspiration to analyse how consumption practices ...
Sarah Turner, Chính Trọng Nguyễn
wiley   +1 more source

Effects of Enhanced Fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on Volatile Flavor of Coffee

open access: yesShipin gongye ke-ji
Yeast and lactic acid bacteria play an important role in improving the flavor of coffee. In order to evaluate the effect of enhanced fermentation of Saccharomyces cerevisiae (S.c), Lactobacillus plantarum (L.p) and mixed bacteria (S.c+L.p) on coffee ...
Xingyu MIAO   +8 more
doaj   +1 more source

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