Results 101 to 110 of about 993,961 (377)

Sensory analysis of heated sodium alginate film flavored with chicken stock [PDF]

open access: yes, 2018
The spread of non-communicable diseases (NCD) is considered one of the top health problems worldwide. A low intake of fruits and vegetables in conjunction with a high consumption of foods rich in saturated and trans fats, salt and sugar has been reported
Busti, Pablo Andres   +4 more
core   +1 more source

The impacts of biological invasions

open access: yesBiological Reviews, EarlyView.
ABSTRACT The Anthropocene is characterised by a continuous human‐mediated reshuffling of the distributions of species globally. Both intentional and unintentional introductions have resulted in numerous species being translocated beyond their native ranges, often leading to their establishment and subsequent spread – a process referred to as biological
Phillip J. Haubrock   +42 more
wiley   +1 more source

Some physical properties of sweet cherries

open access: yesInternational Journal of Horticultural Science, 2010
The determination of the optimal time of the mechanical harvesting of sweet cherries has a great importance not only to prevent the fruit from mechanical injury but to find the optimal setting parameters of the harvesting machine.
N. I. Polyák, Z. Csizmazia, E. Ancza
doaj   +1 more source

Control of Bactrocera oleae and Ceratitis capitata in Organic Orchards: Use of Clays and Copper Products. [PDF]

open access: yes, 2010
Tests on the effect of clays (kaolin and bentonite) and copper products (hydroxide and oxychloride) in the control of olive fruit fly, Bactrocera oleae (Rossi), and Mediterranean fruit fly, Ceratitis capitata (Wiedemann), were carried out from 2003 to ...
Caleca, Virgilio   +4 more
core   +1 more source

Beyond mammals: the evolution of chewing and other forms of oropharyngeal food processing in vertebrates

open access: yesBiological Reviews, EarlyView.
ABSTRACT Oropharyngeal food processing exhibits a remarkable diversity among vertebrates, reflecting the evolution of specialised ‘processing centres’ associated with the mandibular, hyoid, and branchial arches. Although studies have detailed various food‐processing strategies and mechanisms across vertebrates, a coherent and comprehensive terminology ...
Daniel Schwarz   +6 more
wiley   +1 more source

True plant bugs on stone fruits

open access: yesCalifornia Agriculture, 1960
California Agriculture - All ...
F Summers
doaj  

Inhibition of Mineralization of Urinary Stone Forming Minerals by Medicinal Plants

open access: yesE-Journal of Chemistry, 2009
The inhibition of mineralization of urinary stone forming minerals by medicinal plants i.e. Achyranthes aspera Linn, Passiflora leschenaultii DC, Solena amplexicaulis (Lam.) Gandhi, Scoparia dulcis Linn and Aerva lanata (Linn.) been investigated.
N. A. Mohamed Farook   +2 more
doaj   +1 more source

Studies on a few pottiaceous mosses from Australia [PDF]

open access: yes, 2004
Tortula flavinervis Dixon var. parviretis Sainsbury is Barbula crinita Schultz. The type of Phasconia balansae Müll. Hal. was not located, only a plate of the type material was seen. Phasconia balansae Müll. Hal.
Sollman, Philip
core  

Early evolutionary history of the seed

open access: yesBiological Reviews, EarlyView.
ABSTRACT The seed is an essential stage in the life history of gymnospermous and angiospermous plants, facilitating both their survival and dispersal. We reappraise knowledge of the evolutionary history of the gymnospermous seed, from its origin in the late Devonian through to the well‐known end‐Permian extinctions – an interval encompassing the ...
Richard M. Bateman   +2 more
wiley   +1 more source

From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Cassava leaves represent a significant waste stream in cassava cultivation, currently underutilized in both food and nonfood applications. This study investigates the use of solid‐state fermentation with Aspergillus oryzae, Lactobacillus plantarum, and Bacillus subtilis to modify the composition and functional ...
Cristiane Grella Miranda   +7 more
wiley   +1 more source

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