Results 111 to 120 of about 188,216 (302)

To Tell or Not to Tell? On the Under Communicating of Sustainability in Digital Environments

Business Strategy and the Environment, EarlyView.
ABSTRACT The paper investigates sustainability communication using digital tools—such as social media, websites, emails, and newsletters—and delves into the drivers that determine the undercommunication of sustainability (i.e., the green blushing phenomenon) in digital environments.
Simone Guercini, Giulia Monteverde, Andrea Runfola, Matilde Milanesi   +3 more
wiley   +1 more source

Leading the Way Towards Greener Business Models in the Wine Industry

Business Strategy and the Environment, EarlyView.
ABSTRACT This study connects ethical leadership and green management to unlock the knowledge behind sustainability success, investigating the impact of environmental management and ethical leadership on the green performance of firms, both directly and indirectly, through the mediating role of green knowledge sharing, providing a framework for ...
Eduardo Sánchez‐García, Javier Martínez‐Falcó, Bartolomé Marco‐Lajara, Laura Abraham   +3 more
wiley   +1 more source

On the acidity, sweetness, and strength of wine, beer and spirits [PDF]

Abstracts of the Papers Communicated to the Royal Society of London
(1.) The acidity of the different liquids was determined by means of a standard solution of caustic soda. The quantity of liquid neu­tralized was always equal in bulk to 1000 grs. of water at 60° F. Hence the order in which these wines may be arranged, beginning with the least acid, is Sherry, Port, Champagne, Claret, Madeira, Burgundy, Rhine, Moselle.
openaire   +2 more sources

Biodiversity Credits: An Overview of the Current State, Future Opportunities, and Potential Pitfalls

Business Strategy and the Environment, EarlyView.
ABSTRACT Biodiversity credits are an emerging vehicle for pro‐environmental financing, yet much uncertainty remains around how and when they could boost biodiversity conservation. Here we define what biodiversity credits are and explore impact pathways through a proposed theory of change. Based on evidence from 34 pilot projects and a review of lessons
Sven Wunder, Cecilia Fraccaroli, Joseph W. Bull, Trishna Dutta, Alison Eyres, Megan C. Evans, Bo Jellesmark Thorsen, Julia P. G. Jones, Martine Maron, Bart Muys, Andrea Pacheco, Asger Strange Olesen, Thomas Swinfield, Yitagesu Tekle Tegegne, Thomas B. White, Han Zhang, Sophus O. S. E. zu Ermgassen   +16 more
wiley   +1 more source

Characterization of the Aromatic and Phenolic Profile of Five Different Wood Chips Used for Ageing Spirits and Wines [PDF]

, 2020
María Guerrero‐Chanivet, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, Dominico A. Guillén-Sánchez   +3 more
openalex   +1 more source

NaHSO3 as a Key Component in Developing Enhanced Performance Electrolytes for All‐Iron Redox Flow Batteries

Battery Energy, EarlyView.
A novel electrolyte for all‐iron redox flow batteries has been proposed with NaHSO3 as a key component. Even in small amounts, it significantly increases the plating/stripping processes occurring in the negative half‐cell (limiting step). Thanks to the formation of a FeHSO3+ intermediate, which acts as a very effective catalyst for the metallic iron ...
Alejandro Concheso, Daniel Barreda, Zoraida González, Patricia Álvarez, Rosa Menéndez, Clara Blanco, Victoria G. Rocha, Ricardo Santamaría   +7 more
wiley   +1 more source

Drinking wine to “get high”: The influence of awareness of the negative effects among young adults

Addictive Behaviors Reports, 2018
Introduction: In a group of university students, the current study investigated the relationship between drinking wine to get high and the awareness about its characteristics, composition, positive and negative effects on health.
Fabio Ferretti, Andrea Pozza, Pepita Harri, Claudia Francalanci, Giacomo Gualtieri, Anna Coluccia   +5 more
doaj  

USE OF OAK ALTERNATIVE PRODUCTS IN VINIFICATION

Harčova Nauka ì Tehnologìâ
Traditionally, the best wines are aged in oak barrels. It is generally accepted that the quality of wines and spirits depends on their aging in contact with oak wood. The selection of oak wood and its maturation are mandatory stages of barrel production.
V. Aleksovych, О. Tkachenko
doaj   +1 more source

Phytochemicals in Cancer Therapy: A Structured Review of Mechanisms, Challenges, and Progress in Personalized Treatment

Chemistry &Biodiversity, EarlyView.
ABSTRACT Cancer is a major global health concern. Therefore, new treatment options are needed. The phytochemicals have different chemical structures. It also exhibits several other biological activities. Therefore, these compounds are promising anticancer agents. This review aims to identify and assess new candidates for anticancer therapy. Researchers
Alaa A. A. Aljabali, Mohammad A. Obeid, Rasha M. Bashatwah, Esam Qnais, Omar Gammoh, Abdelrahim Alqudah, Vijay Mishra, Yachana Mishra, Mohammad Ahmed Khan, Suhel Parvez, Mohamed El‐Tanani, Taher Hatahet   +11 more
wiley   +1 more source

ML@ChemE: Past, Present, and Future of Machine Learning in Chemical Engineering

ChemBioEng Reviews, EarlyView.
Although the initial machine learning (ML) applications were mainly on fault detection, signal processing, and process modeling, they extended to new areas like property estimation and material screening in later years; energy technologies, environmental issues, health, and new materials will likely be more important in future with the use of larger ...
Pınar Özdemir, Ramazan Yıldırım
wiley   +1 more source