Results 81 to 90 of about 1,098,553 (168)

Optimization of phenolic compounds in grape extract malvasia variety

Revista Bases de la Ciencia, 2018
The pomace presents high levels of phenolic compounds with interesting antioxidant properties for use in food and / or in different biological systems in its composition.
Laura Soto Arrieta, Maria Berradre, Jose Ortega, Jorge Ortega, Betzabe Sulbaran, Graciela Ojeda de Rodriguez   +5 more
doaj   +1 more source

De Liberorum Legitimatione An Et Quatenus Nobilitatem Conferat Commentatio

Göttingen, Univ., Jur. Diss., 1792Autopsie nach Exemplar der ULB Sachsen-AnhaltVorlageform des Erscheinungsvermerks: Goettingae, Typis H. M.
Hesse, Johann Friedrich Christoph
core   +1 more source

The Mitigation of Methane Emissions from Ruminants: Evaluating the Efficacy of Selected Additives and Feed Replacements in an In Vitro Trial

Dairy
The need for new feed ingredients that could reduce methane (CH4) emissions from dairy cattle while maintaining rumen function is essential for sustainable milk production.
Ana Maria da Costa Goncalves Noronha, Eslam Ahmed, Ahmed O. Matti-Alapafuja, Belgutei Batbekh, Masaaki Hanada, Naoki Fukuma, Takehiro Nishida   +6 more
doaj   +1 more source

Principia Generalia De Consensv Continens

Göttingen, Univ., Jur. Diss., 1797Autopsie nach Ex. der ULB Sachsen-AnhaltVorlageform des Erscheinungsvermerks: Gottingae Typis H. M.
Gebhardi, Carl Ludwig Rudolph
core   +1 more source

De Vero Et Originario Fundamento Obligationis Rusticorum; Ad Operas Et Censum Praestandum Commentatio

Göttingen, Univ., Jur. Diss., 1793Autopsie nach Exemplar der ULB Sachsen-AnhaltVorlageform des Erscheinungsvermerks: Gottingae, Typis H. M.
Lehzen, Heinrich Adolf
core   +1 more source

Grape marc used as thermal energy [PDF]

, 2008
Kako proizvođači vina nemaju iskustva u pripremi i korištenju vinske komine u proizvodnji energije, glavni cilj ovog rada je uvođenje peletiranja kao ekološkog i energetskog načina termičke obrade tog ostatka nakon proizvodnje vina.
Voća, Neven, Neven Voća
core   +1 more source

Mapping Food Industry Side-Streams in Italy: A Quantitative Estimation and Valorization Framework for Major Agri-Food By-Products

Applied Sciences
The agri-food sector generates significant quantities of by-products and waste biomass, representing both an environmental challenge and an opportunity for resource recovery within a circular bioeconomy.
Syrine Othmani, Diego Voccia, Lucrezia Lamastra   +2 more
doaj   +1 more source

In Deep Analysis on the Behavior of Grape Marc Constituents during Hydrothermal Carbonization

Energies, 2018
Grape marc is a residue of the wine-making industry, nowadays not always effectively valorized. It consists of grape seeds (mostly lignocellulosic) and grape skins (mostly holocellulosic).
Daniele Basso, Elsa Weiss-Hortala, Francesco Patuzzi, Marco Baratieri, Luca Fiori   +4 more
doaj   +1 more source

Aliquot Capita In Editione Documentorum Occurrentia

Göttingen, Univ., Jur. Diss., 1790Autopsie nach Ex. der ULB Sachsen-AnhaltVorlageform des Erscheinungsvermerks: Goettingae, Typis H. M.
Sillem, Hieronymus Wolter
core   +1 more source

Grape marc reduces methane emissions when fed to dairy cows [PDF]

, 2014
Grape marc (the skins, seeds, stalk, and stems remaining after grapes have been pressed to make wine) is currently a by-product used as a feed supplement by the dairy and beef industries.
Jacobs, J.L., Wales, W.J., Williams, S.R.O., Torok, V.A., Tavendale, M.H., Ribaux, B.E., Hannah, M.C., Moate, P.J., Eckard, R.J., Auldist, M.J.   +9 more
core   +1 more source