Results 261 to 270 of about 182,885 (359)

Environmental Sustainability in Wineries: How Contingency Factors and Environmental Management Accounting Tools Influence Environmental Performance?

Business Strategy and the Environment, EarlyView.
ABSTRACT How do wineries design sustainability practices and use environmental management accounting (EMA)? This study addresses that question by analyzing the influence of contingency factors on the adoption of sustainability practices and the use of EMA tools to improve the environmental performance of wineries. The research was carried out through a
Andréia Cittadin, Fabricia Silva da Rosa, Januario Monteiro   +2 more
wiley   +1 more source

From Isolation to Pilot-Scale Production: <i>Enterococcus faecium</i> YC07 with Urate-Lowering Potential from Fermented Food Jiangshui. [PDF]

Foods
Cao X, Xu Q, Zhang Y, Yan H.
europepmc   +1 more source

Epigenetic Modulation by Fermented Plant-Based Functional Foods: A New Frontier in Neurodegenerative Disease Prevention [PDF]

David Chinonso Anih, Verwiyeh Silas Tatah, Kenneth Chinekwu Ugwuoke, Richard-Harris Nsenreuti Boyi   +3 more
openalex   +1 more source

Farm-to-bar and bean-to-bar chocolate on Kaua‘i and the Big Island, Hawai‘i: an industry profile and quality considerations [PDF]

, 2020
Galt, Ryan E
core   +1 more source

Digital Transformation for Eco‐Innovation: Evidence From Agriculture 4.0 Adoption in Wine Firms

Business Strategy and the Environment, EarlyView.
ABSTRACT Firms face a fundamental strategic dilemma: how to align digital transformation with environmental sustainability while maintaining competitive advantage. Drawing on the eco‐innovation and green business strategy literature, this paper investigates how Agriculture 4.0 technologies act as enablers of sustainability strategies.
Alessandro Muscio, Amir Maghssudipour, Yuntao Wang   +2 more
wiley   +1 more source

Correction: Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ).

JMIR Res Protoc
Magriplis E, Kotopoulou S, Adamberg S, Burton-Pimentel KJ, Kitryte-Syrpa V, Laranjo M, Meslier V, Smiliotopoulos T, Vergères G, Vidovic B, Chassard C, Syrpas M.   +11 more
europepmc   +1 more source

Soybean seed and moringa leaf powder blends improve nutritional and sensory attributes of Kocho: A traditional fermented food in South Ethiopia

Desalegn Dalge Dalo, Addisu Fekadu Andeta, Bereket Getachew Mamo, Ashenafi Hailu Gunnabo   +3 more
openalex   +1 more source

Scale‐up of a monoclonal antibody CHO fed‐batch production in stirred tank bioreactors: Effect of hydrodynamic conditions and feeding regimen

Biotechnology Progress, EarlyView.
Abstract Key hydrodynamic‐related parameters such as volumetric power input (P/V), impeller configuration, aeration strategy, and maximum gas sparge rate, as well as an appropriate feeding strategy, must be carefully selected to improve production yields in bioreactor.
Lucas Lemire, Sebastian‐Juan Reyes, Yves Durocher, Robert Voyer, Olivier Henry, Phuong Lan Pham   +5 more
wiley   +1 more source

Attraction and aversion of noctuid moths to fermented food sources coordinated by olfactory receptors from distinct gene families. [PDF]

BMC Biol
Hou XQ, Zhang DD, Zhao H, Liu Y, Löfstedt C, Wang G.   +5 more
europepmc   +1 more source

Enhancing CHO cell recombinant protein production using a perfusion‐directed host evolution approach

Biotechnology Progress, EarlyView.
Abstract Clonally derived cell lines generated from Chinese hamster ovary (CHO) cells encounter numerous stressors when cultured in high‐intensity perfusion bioreactors leading to poor process performance. To circumvent this, the ability of CHO cells to adapt to different culture environments was exploited. Here host cells were selected in the presence
Peter Amaya, Rajesh K. Mistry, Susie Sou, Sonja Hess, Bijay Khanal, Zayla Schaeffer, Jie Zhu, Lina Chakrabarti   +7 more
wiley   +1 more source