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Tijdschrift voor Economische en Sociale Geografie, Volume 117, Issue 3, Page 449-468, July 2026.Abstract This paper develops the concept of ontological resilience through an ethnographic study of a Sufi‐inspired rural community in southwestern Türkiye. Based on eight months of fieldwork, it examines how resilience is enacted not as a technical adaptation but as an ethical and spiritual practice of living with vulnerability.
Özge Can Doğmuş
wiley +1 more source
Final report from VFL Technologies for the pilot-scale thermal treatment of lower East Fork Poplar Creek floodplain soils. LEFPC appendices, Volume 4, Appendix V-C [PDF]
, 1994 This is the the final verification run data package for pilot scale thermal treatment of lower East Fork Poplar Creek floodplain soils.
core +1 more source
Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention [PDF]
, 2019 Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing.
Coelho, Eduardo João Louro +9 more
core +1 more source
HS-SPME-GC-MS determination of volatile components in toasted oak chips [PDF]
, 2018 Volatile compounds are present in a high content in oak and that have a great impact on wood-matured wine aroma. The main volatiles in oak are volatile phenols, such as guaiacol, eugenol and syringol, phenolic aldehydes such as vanillin and ...
Necev, Boris +4 more
core
Overview of fundamental geochemistry basic research at the Oak Ridge National Laboratory [PDF]
, 1996 Researchers in ORNL`s Geochemistry and High Temperature Aqueous Chemistry groups are conducting detailed experimental studies of physicochemical properties of the granite-melt-brine system; sorption of water on rocks from steam-dominated reservoirs ...
Benezeth, P. +2 more
core
, 2016 International audienceEllagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toasting, medium toasting with watering, Noisette) were ...
TEISSEDRE, Pierre Louis +3 more
core +1 more source
ForestsIn recent years, long periods of drought and heat waves have become increasingly frequent, causing forest dieback phenomena that make stands more sensitive to biotic stressors. How trees may respond to extreme climatic events and which metabolites are involved under stress conditions is still not clear. In this study, using Solid Phase Micro-Extraction
Marisabel Mecca +5 more
openaire +2 more sources
Modificacions de les Propietats Fisicoquímiques de les "Lies" de Segona Fermentació durant la Criança del Cava [PDF]
, 2010 [cat] Els caves són vins escumosos que es distingeixen per la seva criança particular en contacte amb els llevats de la segona fermentació per un període no inferior a 9 mesos. Com més es perllonga la criança, se suposa una millor qualitat del vi.
Gallardo Chacón, Joan Josep
core
Exploring new applications of toasted chestnut shells as an oak alternative in distilled spirit aging. [PDF]
NPJ Sci FoodZhao Y +7 more
europepmc +1 more source