Results 51 to 60 of about 130,545 (166)

A comparative review of food loss and waste: exploring difference between developed and developing countries

Environmental Research Communications
About 1/3 of the total food produced is lost or wasted across the supply chain; meanwhile, an over 50% increase in food production is required to meet the growing global population, consequently leading to more food loss and waste (FLW).
Robert Wine, Minliang Yang
doaj   +1 more source

Monitoring of the Oxidation–Reduction Potential and Its Effects on the Chemical Composition of Grenache, Syrah, and Mourvèdre Wines and Their Blends

Australian Journal of Grape and Wine Research
Oxidation–reduction potential (ORP) is frequently used as an indicator of oxygen exposure during red wine fermentation, but its role as a control variable across grape varieties and blending is not understood.
W. Jordan Wright, Sean Kuster, Biljana Petrova, Jesus Villalobos, James Nelson, Robert E. Coleman, L. Federico Casassa   +6 more
doaj   +1 more source

Hydrologic effects of large southwestern USA wildfires significantly increase regional water supply: fact or fiction?

Environmental Research Letters, 2016
In recent years climate change and historic fire suppression have increased the frequency of large wildfires in the southwestern USA, motivating study of the hydrological consequences of these wildfires at point and watershed scales, typically over short
M L Wine, D Cadol
doaj   +1 more source

DAWN: a resource for yielding insights into the diversity among wheat genomes

BMC Genomics, 2018
Background Democratising the growing body of whole genome sequencing data available for Triticum aestivum (bread wheat) has been impeded by the lack of a genome reference and the large computational requirements for analysing these data sets.
Nathan S. Watson-Haigh, Radosław Suchecki, Elena Kalashyan, Melissa Garcia, Ute Baumann   +4 more
doaj   +1 more source

Editor’s Note and Industry Digest

Wine Business Journal, 2018
Welcome to the Wine Business Case Research Journal. Our mission is to provide exceptional decision-focused case studies involving real people and real events in the global wine business context.
Wine Business Case Research Journal
doaj   +1 more source

A biolistic method for high-throughput production of transgenic wheat plants with single gene insertions

BMC Plant Biology, 2018
Background The relatively low efficiency of biolistic transformation and subsequent integration of multiple copies of the introduced gene/s significantly complicate the genetic modification of wheat (Triticum aestivum) and other plant species. One of the
Ainur Ismagul, Nannan Yang, Elina Maltseva, Gulnur Iskakova, Inna Mazonka, Yuri Skiba, Huihui Bi, Serik Eliby, Satyvaldy Jatayev, Yuri Shavrukov, Nikolai Borisjuk, Peter Langridge   +11 more
doaj   +1 more source

Wine producers’ perceptions of wine tourism

Tourism: An International Interdisciplinary Journal, 2010
Wine tourism has generated tremendous interest over the last two decades from both, both, industrial and academic circles. Wine tourism is a hybrid activity that integrates wine and tourism industries. Many wine regions and wine producers promote their wine through visitations of wineries.
Sevil, G., Yüncü, Rafet Hilmi
openaire   +3 more sources

A whole canopy gas exchange system for the targeted manipulation of grapevine source-sink relations using sub-ambient CO2

BMC Plant Biology, 2019
Background Elucidating the effect of source-sink relations on berry composition is of interest for wine grape production as it represents a mechanistic link between yield, photosynthetic capacity and wine quality.
Jason P. Smith, Everard J. Edwards, Amanda R. Walker, Julia C. Gouot, Celia Barril, Bruno P. Holzapfel   +5 more
doaj   +1 more source

Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions

Molecules, 2018
The colour of red wine is largely determined by the concentration of anthocyanins that are extracted from grape skins during fermentation. Because colour is a key parameter in determining the overall quality of the finished product, understanding the ...
Patrick C. Setford, David W. Jeffery, Paul R. Grbin, Richard A. Muhlack   +3 more
doaj   +1 more source

Modifying Saccharomyces cerevisiae Adhesion Properties Regulates Yeast Ecosystem Dynamics

mSphere, 2018
Physical contact between yeast species, in addition to better-understood and reported metabolic interactions, has recently been proposed to significantly impact the relative fitness of these species in cocultures.
Debra Rossouw, Skye P. Meiring, Florian F. Bauer   +2 more
doaj   +1 more source