Results 121 to 130 of about 10,872,769 (257)

Editorial: Harnessing invasive plant species into valuable products. [PDF]

open access: yesFront Plant Sci
Sarma B   +4 more
europepmc   +1 more source

Rewiring the Circular Economy Through AI‐Informed Pathways: Structural and Distributional Drivers of Environmental Outcomes in the European Union

open access: yesBusiness Strategy and the Environment, EarlyView.
ABSTRACT This study investigates the structural and distributional factors that influence environmental performance in 27 European Union (EU) countries from 2010 to 2021, focusing especially on circular economy (CE) measures and the increasing use of artificial intelligence (AI)‐based analytical tools.
Cosimo Magazzino   +3 more
wiley   +1 more source

Do Incentive‐Based Policies Reduce Firm‐Level CO2$$ {}_2 $$ Emissions? Evidence From EU Cohesion Policy

open access: yesBusiness Strategy and the Environment, EarlyView.
ABSTRACT We examine whether incentive‐based policies reduce CO2$$ C{O}_2 $$ emissions among beneficiary Italian firms, using project‐level data from European cohesion policy. Exploiting quasi‐random variation in the timing of EU‐funded projects, we apply a staggered difference‐in‐differences design.
Elena Renzullo, Francesco Scotti
wiley   +1 more source

Riding on a Pegasus: Is ‘Sustainability’ Still a Myth in Bangladesh's RMG Sector?

open access: yesBusiness Strategy and the Environment, EarlyView.
ABSTRACT Although a growing number of studies explore sustainability, the role of stakeholders and institutions in shaping environmental sustainability initiatives remains overlooked particularly from the upstream fashion supply chain contexts. Drawing upon the framework proposed by Lee, our study aims to fill this gap by examining the interplay ...
Taposh Kumar Roy   +3 more
wiley   +1 more source

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

open access: yesChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi   +4 more
wiley   +1 more source

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