Results 141 to 150 of about 100,872 (290)
Improving the quality and safety of organic and low input foods and maximizing the benefits to consumers and producers [PDF]
, 2007 ‘Improving quality and safety and reduction of cost in the European organic and 'low input' supply chains' (QLIF) is an Integrated Project under the 6th Framework Programme of the European Commission which started in March 2004 and will end in February ...
Leifert, Carlo, Niggli, Urs
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Pesticide Contamination in the Hair of Children From Colonia San Juan, a Rural Community in Paraguay
Drug Testing and Analysis, EarlyView.Hair analysis in children from a rural community in Paraguay reveals exposure to organophosphates, pyrethroids, neonicotinoids, fungicides, herbicides, and endocrine disruptors, highlighting the urgent need for stricter environmental protections and preventive health measures. ABSTRACT Chronic exposure to pesticides can cause carcinogenic, reproductive,
Stela Benitez Leite +5 more
wiley +1 more source
Strategic Research Agenda for organic food and farming [PDF]
, 2009 The TP Organics Strategic Research Agenda (SRA) was finalised in December 2009. The purpose of the Strategic Research Agenda (SRA) is to enable research, development and knowledge transfer that will deliver relevant outcomes – results that will ...
Bügel, Susanne +11 more
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An Ultra‐Low‐Power and High‐Temperature‐Homogeneity Wafer‐Scale Infrared Source
ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.A wafer‐scale MEMS infrared source with an Al@nanoforest radiation layer achieves high emissivity and temperature homogeneity at low power, enabling efficient CO2 detection for smart agriculture. Non‐dispersive infrared gas sensors, renowned for their high selectivity and high reliability, are extensively employed in applications of smart agriculture ...
Qirui Zhang +9 more
wiley +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract As one of the most important components of foods, animal meat provides a lot of protein, fat, and energy for humans. However, nutrition and health of animals directly affect the healthiness of human, especially antibiotic residues in animals induced by abuse of antibiotics.
Zichao Wang +8 more
wiley +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Landscape Agroecology: managing interactions between agriculture, nature and socio-economy [PDF]
, 2009 State of the art GIS and database technologies for landscape scale analysis and the modelling of land use and environmental impacts are presented. These methods have been developed at University of Aarhus in multidisciplinary collaboration with other ...
Dalgaard, Tommy
core
Food Safety and Health, EarlyView.A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik +2 more
wiley +1 more source
Grassland Research, EarlyView.Plant species richness was greater in summer in both alpine and subalpine grassland ecosystems. Soil moisture demonstrates significant positive correlations with soil organic carbon and total nitrogen across seasonal periods. Microbial α‐diversity peaks during summer but maintains functional stability across seasons.
Huma Ali +4 more
wiley +1 more source