Results 111 to 120 of about 312,942 (297)

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

open access: yesFood Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu   +5 more
wiley   +1 more source

Der Anbau von Linsen und Erbsen im Gemenge [PDF]

open access: yes, 2017
In Germany, lentils (Lens culinaris) are traditionally grown in mixture with cereals to reduce lodging and weed pressure. To test semi-leafless pea (Pisum sativum) as an alternative companion crop instead of dwarf oat (Avena sativa), a field trial was ...
Boland, E., Gruber, S., Zikeli, Sabine
core  

“Thinking Out Loud” and “Pivoting on the Fly”—An Empirical Review and Critical Incident Study of How Physicians Engage in Incidental Learning Amidst Complexity

open access: yesHuman Resource Development Quarterly, EarlyView.
ABSTRACT This study explores incidental learning among physicians navigating uncertainty during the COVID‐19 pandemic. Using a constructivist research design, we conducted a literature review of 13 empirical studies on incidental learning in complexity and analyzed critical incident interviews with 12 emergency medicine and intensive care physicians ...
Henriette Lundgren   +4 more
wiley   +1 more source

Effect of Oat Bread Consumption on Blood Sugar and Blood Cholesterol

open access: yesمجله دانشکده پزشکی اصفهان, 2008
BACKGROUND: A great attention has been made by fortification of bread with oat diet fibers. Oat fibers are known as a lowering substance of blood sugar, cholesterol, triglyceride, HDL and LDL.
Mohammad Shahedi, Mohammad Fazilati
doaj  

Oat Variety Trial Report [PDF]

open access: yes, 2013
Oats (Avena sativa L.) have a long history of production in the Northeast. Although most oats are planted for a cover crop or hay, grain oats are a potential revenue source for farmers.
Burke, Conner   +4 more
core   +1 more source

Reasoning behind discrepancies in periodontal diagnosis and classification: A mixed‐methods analysis

open access: yesJournal of Periodontology, EarlyView.
Abstract Background While discrepancies in periodontal diagnosis and classification among dental providers with various educational backgrounds have been reported when the 2017 Classification of Periodontal Conditions was applied, the cognitive reasoning processes underlying these discrepancies remain underexplored.
Seok‐Mo Heo   +2 more
wiley   +1 more source

Untersuchungen zur Genetik und Übertragung von Flugbrandresistenz in Nackthafersorten [PDF]

open access: yes, 2007
The naked oat accession AVE378 and the hulled oat variety Flämingstip both resistant to loose smut were crossed with susceptible naked oat varieties. A dominant oli-gogenic inheritance of resistance was found for AVE378.
Bruchmüller, Astrid   +2 more
core  

Field Studies on the Influence of High‐Voltage Direct Transmission Underground Cables on Soils Along the SuedLink Route in Southwest Germany

open access: yesJournal of Plant Nutrition and Soil Science, EarlyView.
During regular operation of the SuedLink at a load ≤75 %, the average increase in temperature in the plowing horizon is expected to be less than 1.6°C in the soils along the route in Southwest Germany. ABSTRACT Background The SuedLink was planned as a high‐voltage direct‐current underground cable route. The construction itself is a massive intervention
Joachim Ingwersen   +10 more
wiley   +1 more source

Institutional consumers' views of GHG emission reduction by optional milk systems within sustainability frame [PDF]

open access: yes, 2008
An on-going study examines how Green House Gas (GHG) emission information could be used to support consumption driven changes in production, leading to reduction of GHG emissions in agriculture.
Mikkola, Minna, Risku-Norja, Helmi
core  

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

open access: yesJSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi   +6 more
wiley   +1 more source

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