Results 81 to 90 of about 130,964 (262)

Refining the timing of Middle Pleistocene (MIS 12 to MIS 6) ice advances into northern central Europe: sedimentological analysis and single‐grain luminescence dating of glaciotectonic complexes and tunnel‐valley fills

open access: yesBoreas, EarlyView.
We summarize the current state of knowledge on the age of the Middle Pleistocene ice advances into northern central Europe and provide 25 new single‐grain feldspar luminescence ages of Elsterian and Saalian glacigenic sediments to constrain the age of the ice advances and their tentative correlation with marine isotope stages/substages.
Niklas von Soest   +10 more
wiley   +1 more source

Amendment of Potting Soil With Black Soldier Fly Byproducts Affects Fungus Gnat Development

open access: yesEntomologia Experimentalis et Applicata, EarlyView.
The study's three experiments were conducted in accordance with the development stages of fungus gnats, with adults emerging from the four treatment substrates and being caught on sticky cards as a common indicator. The treatments were formed from peat‐free potting soil, either pure or supplemented with combinations of byproducts from black soldier fly
Daniel Gärttling   +5 more
wiley   +1 more source

Feeding Dairy Cattle [PDF]

open access: yes, 1947
PDF pages ...
Blackman, C. L.
core  

Quantifying Species‐ and Community‐Level Predation by Carabids on Pests and Beneficials in Wheat and Beet Fields

open access: yesEntomologia Experimentalis et Applicata, EarlyView.
Using a model that translates qualitative prey detection data (presence/absence in predator gut contents) into quantitative predation rates, we estimate species‐specific diets of nine carabid species across three cropping contexts (wheat, sugar beet, and fodder beet) for five prey types.
Marion Rosec   +12 more
wiley   +1 more source

EFFECT OF HYDROCOLLOID TYPE AND GINGER EXTRACT ON THE PROPERTIES OF RED BEETROOT JELLY CANDY (Beta Vulgaris L.).

open access: yesJurnal Teknologi Pertanian
Jelly candy is a type of soft candy made with the addition of hydrocolloids. Currently, jelly candies are widely made with ingredients that can enhance their nutritional and functional value.
Arsinah Habibah Fitriah   +4 more
doaj   +1 more source

Antifungal Effects of Some Raw Purple Vegetables on Foodborne Molds by Ethanol Extracts

open access: yesTurkish Journal of Agriculture: Food Science and Technology, 2020
Vegetables; in terms of vitamins, nutritional fiber, phenolic component and mineral matter has an important role in human nutrition. There are many species of purple-red vegetables, some of which are well-known, such as red beet (Beta vulgaris), black ...
Gökhan Akarca   +3 more
doaj   +1 more source

Reduction of selected betacyanins [PDF]

open access: yes, 2014
Betacyanins are conjugates of betalamic acid and glycosylated cyclo-DOPA which bring about the creation of a specific chromophoric system, the 1,7-diazaheptamethin chain.
Skopińska, Anna   +3 more
core  

Healthcare Professionals' Perceptions of Artificial Intelligence in Healthcare—A Systematic Review of Qualitative Studies

open access: yesJournal of Advanced Nursing, EarlyView.
ABSTRACT Aim To identify the experiences and perceptions of healthcare professionals on artificial intelligence in healthcare. Design Systematic literature review of qualitative studies and meta‐aggregation. Data Sources CINAHL, PubMed, Scopus, Medic and ProQuest were systematically searched on December 9, 2024. Results Twenty‐six studies were included
Huotari Sini   +6 more
wiley   +1 more source

Comparison of Yield and Quality of Red Beet Roots Cultivated Using Conventional, Integrated and Organic Method

open access: yesJournal of Horticultural Research, 2013
The experiment on different means of cultivation of red beet cv. ‘Regulski Cylinder’ was conducted in the years 2006-2009, using conventional, integrated, and organic methods.
Szopińska Anna A., Gawęda Maria
doaj   +1 more source

The effect of drying process on the pigment content and composition of table beet varieties

open access: yesInternational Journal of Horticultural Science, 2011
The food industry requires natural colouring agents in increasing quantities. Beet root is highly adapted to this purpose with its red (betacyanin) and yellow (betaxanthin) pigments suitable for numerous products. The two pigments are, however, very heat-
M. Takácsné Hájos
doaj   +1 more source

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