Results 301 to 310 of about 267,100 (339)
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Journal of Experimental Botany, 2019
Fruits result from complex biological processes that begin soon after fertilization. Among these processes are cell division and expansion, accumulation of secondary metabolites, and an increase in carbohydrate biosynthesis.
S. Forlani, S. Masiero, C. Mizzotti
semanticscholar +1 more source
Fruits result from complex biological processes that begin soon after fertilization. Among these processes are cell division and expansion, accumulation of secondary metabolites, and an increase in carbohydrate biosynthesis.
S. Forlani, S. Masiero, C. Mizzotti
semanticscholar +1 more source
Seminars in Perinatology, 2015
Induction of labor is one of the most commonly performed obstetric procedures. Many patients undergoing labor induction require cervical ripening. In an era where cost and patient satisfaction have become paramount, the idea of outpatient cervical ripening is appealing; provided it can be performed in a safe and cost effective manner.
Jennifer M H, Amorosa, Joanne L, Stone
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Induction of labor is one of the most commonly performed obstetric procedures. Many patients undergoing labor induction require cervical ripening. In an era where cost and patient satisfaction have become paramount, the idea of outpatient cervical ripening is appealing; provided it can be performed in a safe and cost effective manner.
Jennifer M H, Amorosa, Joanne L, Stone
openaire +2 more sources
Acceleration of cheese ripening
Antonie van Leeuwenhoek, 1996The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd through the action of numerous enzymes derived from the cheese milk, the coagulant, starter and non-starter bacteria. Ripening is a slow and consequently an expensive process that is not fully predictable or controllable.
P F, Fox +5 more
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Fruit ripening mutants yield insights into ripening control
Current Opinion in Plant Biology, 2007Fruit ripening is a developmental process that is exclusive to plants whereby mature seed-bearing organs undergo physiological and metabolic changes that promote seed dispersal. Molecular investigations into ripening control mechanisms have been aided by the recent cloning of tomato ripening genes that were previously known only through mutation ...
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Correlations and Ostwald ripening
Physical Review A, 1987This paper examines the effect of diffusive interactions, and the correlations they create between particles, on Ostwald ripening. The effect accounts for a persistent discrepancy between theory and experiment, in which the distribution of particle sizes has been more broad and flat than mean-field theory predicts.
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Clinical Obstetrics and Gynecology, 1995
A limited number of studies have provided preliminary data on the efficacy and safety of PGE2 used as an outpatient cervical ripening agent. Multiple inpatient studies have confirmed the effect of PGE2 in favorably changing the cervical score, reducing the incidence of failed inductions and instrumental deliveries, shortening the induction-to-delivery ...
S K, Sawai, W F, O'Brien
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A limited number of studies have provided preliminary data on the efficacy and safety of PGE2 used as an outpatient cervical ripening agent. Multiple inpatient studies have confirmed the effect of PGE2 in favorably changing the cervical score, reducing the incidence of failed inductions and instrumental deliveries, shortening the induction-to-delivery ...
S K, Sawai, W F, O'Brien
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Langmuir, 2014
The effects of time and temperature on the gold nanoparticle sizes obtained by digestive ripening have been investigated. In digestive ripening, a polydisperse colloid, upon refluxing with a surface-active ligand in a solvent, gets converted to a nearly monodisperse one.
Puspanjali, Sahu +1 more
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The effects of time and temperature on the gold nanoparticle sizes obtained by digestive ripening have been investigated. In digestive ripening, a polydisperse colloid, upon refluxing with a surface-active ligand in a solvent, gets converted to a nearly monodisperse one.
Puspanjali, Sahu +1 more
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1993
Mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with consumers and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples.
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Mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with consumers and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples.
openaire +2 more sources
Proceedings of the 2014 conference on Designing interactive systems, 2014
This study proposed some considerations for designing social media to encourage self-reflection of users, referring to rationales of exemplary case, --Ripening Room?. Ripening Room provides ripening time, a delay period between the time of writing and sharing posts, and a ripening score to evaluate users' self-reflection.
Jae-eul Bae +3 more
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This study proposed some considerations for designing social media to encourage self-reflection of users, referring to rationales of exemplary case, --Ripening Room?. Ripening Room provides ripening time, a delay period between the time of writing and sharing posts, and a ripening score to evaluate users' self-reflection.
Jae-eul Bae +3 more
openaire +1 more source
2017
Smear-ripened cheeses develop a viscous, red-orange smear on their surfaces during ripening. For this reason, they are also called red-smear cheeses or bacterial surface-ripened cheeses. During the past decade, tremendous progress has been made in the understanding of the microbiology of the surface microbiota of these cheeses. This progress stems from
Mounier, Jérôme +4 more
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Smear-ripened cheeses develop a viscous, red-orange smear on their surfaces during ripening. For this reason, they are also called red-smear cheeses or bacterial surface-ripened cheeses. During the past decade, tremendous progress has been made in the understanding of the microbiology of the surface microbiota of these cheeses. This progress stems from
Mounier, Jérôme +4 more
openaire +3 more sources