Results 31 to 40 of about 66,079 (309)
Effect of long-term changes in soil chemistry induced by road salt applications on N-transformations in roadside soils [PDF]
, 2008 Of several impacts of road salting on roadside soils, the potential disruption of the nitrogen cycle has been largely ignored. Therefore the fates of low-level ammonium-N and nitrate-N inputs to roadside soils impacted by salting over an extended period (
Cresser, M.S., Green, S.M., Machin, R.
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The Arabidopsis Book, 2002 Studying salt stress is an important means to the understanding of plant ion homeostasis and osmo-balance. Salt stress research also benefits agriculture because soil salinity significantly limits plant productivity on agricultural lands. Decades of physiological and molecular studies have generated a large body of literature regarding potential salt ...
Liming, Xiong, Jian-Kang, Zhu
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Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses
DairySalting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24,
Noemí López González +5 more
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Heliyon, 2022 Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets.
Thierry Astruc +9 more
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The Bunsen gas solubility coefficient of ethylene as a function of temperature and salinity and its importance for nitrogen fixation assays [PDF]
, 2004 The acetylene reduction assay is a common method for assessing nitrogen fixation in a variety of marine and freshwater systems. The method measures ethylene, the product of the conversion of the gas acetylene to its reduced form by nitrogenase. Knowledge
Breitbarth, Eike +3 more
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Rapid Detection on the Quality of Salted Duck Eggs Based on Hyperspectral Imaging
Shipin gongye ke-jiSalted duck eggs are a type of traditional Chinese pickled delicacy, and moisture and lipid content are important indexes for evaluating the quality during processing.
Foyan XU +5 more
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Revista Brasileira de Engenharia Agrícola e Ambiental, 2009 O presente trabalho teve como objetivo a obtenção de isotermas de dessorção de filés de bonito (Sarda sarda), previamente salgados a vácuo e defumados com fumaça líquida.
Míriam D. Hubinger +3 more
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Concentration dependence of thermal isomerization process of methyl orange in ethanol [PDF]
, 2017 The thermal isomerization (TI) rates of methyl orange (MO) and 4-dimethylaminoazobenzene (DMAAB) in ethanol (EtOH) are measured. Usually TI rates of azobenzene dyes are known to be concentration independent.
KINOSHITA Eri +3 more
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NEW APPROACH OF INVESTIGATION IN THE FIELD OF PRODUCTION OF FERMENTED PRODUCTS
Овощи России, 2015 The review describes the aspects of lactic acid fermentation stages and actors have an impact on the process of fermentation of vegetables, the use of pure cultures of micro-organisms in the production of lactic acid fermented vegetable products.
O. Y. Lyalina +2 more
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Food Chemistry: X, 2023 The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out ...
Qingqing Jiang +7 more
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