Results 101 to 110 of about 231,041 (287)
Irish local and artisan foods: Multiples make space!
Cogent Business & Management, 2017 Consumers are increasingly discerning about food choices. This research explores the attitudes of Irish consumers to local and artisan food products, and, in particular, if they would consider the supermarket environment as a location of choice for the ...
Michelle Dunne, Angela Wright
doaj +1 more source
The power of many: when genetics met yeasts and high‐throughput
Biological Reviews, EarlyView.ABSTRACT In recent years, complex technological capabilities have evolved, driven by the need to solve complex and integrative biological questions through global analyses. New equipment allows the scaling up and automation of processes which previously were carried out on a very limited scale.
Víctor A. Tallada, Víctor Carranco
wiley +1 more source
Greenhouse Gas Emissions of Organic and Conventional Foodstuffs in Austria [PDF]
, 2010 The consumer´s choice in quality of foodstuffs can influence GHG-emissions from the food sector. Organic agriculture is discussed as a possible way to reduce GHG-emissions.
Hörtenhuber, Stefan +3 more
core
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
Current Trends and Future Research in Management Control for Sustainability in Retail
Business Strategy and the Environment, EarlyView.ABSTRACT The growing emphasis on sustainability in the retail sector, driven by regulatory frameworks, market trends and consumer demand, has placed management control at the forefront of facilitating sustainability practices. Despite increasing academic interest in this area, the literature is fragmented and provides limited sector‐specific insight ...
Miguel Gil, Mart Ots, Timur Uman
wiley +1 more source
Locating Agents in RFID Architectures [PDF]
, 2006 The use of software agents can create an “intelligent” interface between users’ preferences and the back‐end systems. Agents are now able to interact and communicate with each other, forming a virtual community and feeding back the user with suggestions.
Abdel-Naby, Sameh, Giorgini, Paolo
core
Cereal Chemistry, EarlyView.ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez +2 more
wiley +1 more source
Consumer Reaction to the «Flavour Group Concept» to introduce Scab Resistant Apple Varieties into the Market. «Variety-Teams» as a Further Development of the Concept [PDF]
, 2004 A tool to ease the market introduction of scab resistant apple varieties in supermarkets, is the so-called «Flavour Group Concept (FGC; Weibel and Grab, 2000) that has been developed by FiBL and «Coop» (second biggest supermarket retailer of Switzerland)
Leder, Alfred, Weibel, Franco
core
Carbon Energy, EarlyView.A pyrrolic‐nitrogen‐enriched ferromagnetic aerogel enables sophisticated cooperative regulation of hydrogen bonding, whereby this dual‐regulatory mechanism effectively reduces vaporization enthalpy while simultaneously enhancing molecular dynamics. The system demonstrates exceptional self‐cleaning capability and exhibits superior performance in the ...
Dongxue Wang +8 more
wiley +1 more source