Results 141 to 150 of about 63,856 (266)

Designing “Korean” Kimchi: Speculative Configuration of Distance and Commodity Value in the Chinese Kimchi Industry

Economic Anthropology, EarlyView.
ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley   +1 more source

A novel biostimulant obtained from red wine lees enhances tolerance to ozone-induced abiotic stress in grapevine plants. [PDF]

Front Plant Sci
Naranjo E, Orts A, Orts JM, Martin-Presas L, Castaño A, Parrado J.   +5 more
europepmc   +1 more source

Navigating Classical and Nonclassical Realms of Nucleation and Crystallization

Small, EarlyView.
Classical nucleation and growth theories have long been foundational, yet recent nonclassical concepts have challenged and refined our understanding of solid‐state genesis. This paradigm shift introduced new, often ambiguous vocabulary. Here, we clarify key concepts, correct common misconceptions, and provide a terminological field guide across systems,
Stephan E. Wolf, Peter G. Vekilov
wiley   +1 more source

High efficient aging of sweet red wine by ultrasonic treatment and acoustic radical chemistry explanation. [PDF]

Ultrason Sonochem
Wang S, Jia X, Xiong S, Chen Y.
europepmc   +1 more source

The Fierce Morphological Battle of Silver Nanoparticles: How Irregularities, Vacancies and Defects Tip the Crossing Sizes

Small, EarlyView.
The silver nanoparticle morphologies are identified thanks to ab initio models, including original families of defects and complex motifs, compared to measurements provided at targeted sizes (309, 561, 742, and 923 atoms). The crossings between structures to within a few atoms have been predicted due to very accurate computational conditions, which are
Nathalie Tarrat, David Loffreda
wiley   +1 more source

Chemo-Sensory Markers for Red Wine Grades: A Correlation Study of Phenolic Profiles and Sensory Attributes. [PDF]

Foods
Xu N, Wu Y.
europepmc   +1 more source

Revisiting small‐molecule fluorescent probes in food freshness detection

Smart Molecules, EarlyView.
Fluorescent probes serve as versatile tools for food freshness monitoring. This review summarizes recent advances in probes targeting biogenic amines, hydrogen sulfide, pH values, and other key spoilage markers, highlighting their design principles, sensing mechanisms, and practical applications in food quality monitoring. Abstract Food spoilage driven
Xinrui Wang, Zhao Wang, Jingwen Zou, Xuyuan Jiang, Changyu Bian, Zhiqiang Mao   +5 more
wiley   +1 more source

Astringent Effects of Red Wine Associated with Responses of Aquaporins Found in Human Tongue and Salivary Tissues. [PDF]

J Agric Food Chem
Espinase Nandorfy D, Khan S, Wang S, Kulathunga B, Peirce E, Yool AJ.   +5 more
europepmc   +1 more source

Extending Structured Dialogic Design With Multi‐Criteria Evaluation: Toward Sustainable Multi‐Species Governance

Systems Research and Behavioral Science, EarlyView.
ABSTRACT This paper presents an innovative integration of structured democratic dialogue with a multi‐criteria evaluation step designed to strengthen participatory decision‐making for complex socio‐ecological challenges. Conducted virtually with Communities of Practice focused on multi‐species governance, the process combined systemic mapping of ...
Yiannis Laouris, Marcus Hallside, Janet McIntyre‐Mills, Patricia Lethole, Mphatheleni Makaulule, Vhonani Netshandama, Lisman Manurung, Ida Widianingsih, Riswanda Riswanda   +8 more
wiley   +1 more source

The Electrochemical Detection of Bisphenol A and Catechol in Red Wine. [PDF]

Foods
Wang C, Wu X, Lin X, Zhu X, Ma W, Chen J.   +5 more
europepmc   +1 more source