Results 101 to 110 of about 278,267 (245)

A Multi‐Software Approach to Assessing Photovoltaics Integration in Modern Enovoltaic Systems

Energy Science &Engineering, EarlyView.
Robust eno‐PV design methodology applied to a real case study Multi‐software 3D model developed to optimize PV panels‐vineyard configuration Energy yield nearly independent of tracker height, but reduced by wider row spacing Grape productivity improving with height and decreasing with spacing Energy generation and grape yield balanced by tuning PV ...
Erika Stracqualursi, Gianfranco Di Lorenzo, Rodolfo Araneo, Francesco Grimaccia   +3 more
wiley   +1 more source

Cultivar-specific wheat-associated bacterial communities and metabolites in response to nitrogen deficiency

Cultivar-specific wheat-associated bacterial communities and metabolites in response to nitrogen ...
D Chen (7936976), U Roessner (9724625), Dan Dias (14681695), Q Chen (7742036), VW Salazar (20277633), HW Hu (9886868), LH Chan (20277630), SK Lam (16311753), C Tang (7750298), S Gupta (7705061)   +9 more
core  

Stacking Efficiency of Oryza sativa Plant Microbial Fuel Cells in Paddy Fields: Power Generation and Methane Reduction as Measures for Greener Technology

Energy Science &Engineering, EarlyView.
The 3D‐printed MFCs in paddies during rice cultivation generated a maximum power density of 26 µW/m2 within 3 days via a series–parallel configuration and theoretically reduced methane by 0.012–0.016 kg for 1 m2 of land use through an LCA based on existing methane reduction data in rice paddies.
Adrian D. Oblena, Aaron Joseph F. Dimatulac, Julianne Clarise E. Tandayu, Kristopher Ray S. Pamintuan   +3 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Atividade antioxidante in vitro e compostos fenólicos em morangos (Fragaria x ananassa Duch): influência da cultivar, sistema de cultivo e período de colheita [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2010Neste trabalho foram avaliados a atividade antioxidante, os compostos fenólicos e o ...
Copetti, Cristiane
core  

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Extension of Sous Vide Preservation of Red Deer Meat With Ocimum basilicum Essential Oil: A Study on Antibacterial Effectiveness Against Listeria monocytogenes

Flavour and Fragrance Journal, EarlyView.
A study on the preservative and antibacterial potential of Ocimum basilicum EO against Listeria monocytogenes. ABSTRACT Pathogens responsible for foodborne illnesses remain a major public health concern, particularly with the increasing preference for minimally processed and ready‐to‐eat products.
Miroslava Kačániová, Guiguo Zhang, Alessandro Bianchi, Zhaojun Ban, Li Li, Joel Horacio Elizondo‐Luevano, Margarita Terentjeva, Anis Ben Hsouna, Rania Ben Saad, Peter Haščík, Stefania Garzoli   +10 more
wiley   +1 more source

Increasing Fertilization Efficiency of Biomass Ash by the Synergistically Acting Digestate and Extract from Water Plants Sequestering CO₂ in Sorghum Crops

Molecules
The utilization of biomass ash in sustainable agriculture and increasing its fertilizing efficiency by biological agents, potentially sequestering CO2, have become important issues for the global economy.
Zdzisława Romanowska-Duda, Regina Janas, Mieczysław Grzesik   +2 more
doaj   +1 more source

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source