Results 161 to 170 of about 28,793 (283)

Living in the Mycelial World

Topics in Cognitive Science, EarlyView.
Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley   +1 more source

Yeast Assimilable Nitrogen Content of Juice and Production of Volatile Sulfur Compounds in Oregon Wine [PDF]

The objectives of this research project are to gain a better understanding of juice/must nutrition and the production of hydrogen sulfide and other 'off' sulfide odors in Oregon wines in relationship to both viticulture and winemaking practices ...
Martin, Olga, Kennedy, James A., McDaniel, Mina, Bakalinsky, Alan, Watson, Barney, Connelly, Anne, Qian, Michael   +6 more
core  

The formation of higher alcohols in rice wine fermentation using different rice cultivars. [PDF]

Front Microbiol, 2022
Wang C, Yuan G, He Y, Tang J, Zhou H, Qiu S.   +5 more
europepmc   +1 more source

“Is This Edible Anyway?” The Impact of Culture on the Evolution (and Devolution) of Mushroom Knowledge

Topics in Cognitive Science, EarlyView.
Abstract Mushrooms are a ubiquitous and essential component in our biological environment and have been of interest to humans around the globe for millennia. Knowledge about mushrooms represents a prime example of cumulative culture, one of the key processes in human evolution.
Andrea Bender, Åge Oterhals
wiley   +1 more source

Endo metabolomic profiling of flor and wine yeasts reveals a positive correlation between intracellular metabolite load and the specific glycolytic flux during wine fermentation. [PDF]

Front Microbiol, 2023
Vion C, Brambati M, Da Costa G, Richard T, Marullo P.   +4 more
europepmc   +1 more source

A Spatial Clustering Approach of Economic Activities: An Application to the Agribusiness Sector in Brazil's Midwest Region

Geographical Analysis, Volume 58, Issue 4, October 2026.
ABSTRACT The spatial distribution of economic activities is central to regional economics. However, empirical tools for comparing industries based on the similarity of their spatial distributions remain limited. Traditional cluster analysis typically ignores geographical distance and connectivity, while spatial methods focus on clustering places rather
Gilvan Santos do Rosario Junior, Ticiana Grecco Zanon Moura, Mauro Ferrante   +2 more
wiley   +1 more source

Comparison of DNA purification methods for high-throughput sequencing of fungal communities from wine fermentation. [PDF]

Microbiologyopen, 2022
Gobert A, Evers MS, Morge C, Sparrow C, Delafont V.   +4 more
europepmc   +1 more source

Calcium, methyl jasmonate and their combined foliar applications: Influence on Tempranillo grape amino acids composition over two seasons

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7380-7396, September 2026.
Abstract BACKGROUND Climate change is currently affecting chemical grape composition and, consequently, grape quality. The foliar application of biostimulants has emerged as a promising approach to mitigate these effects. This study investigated the effects of foliar applications of calcium (Ca), methyl jasmonate (MeJ), and their combination (Ca + MeJ)
Teresa Garde‐Cerdán, Eva P Pérez‐Álvarez, Itziar Sáenz de Urturi, Rebeca Murillo‐Peña, Lesly L Torres‐Díaz, Miriam González‐Lázaro   +5 more
wiley   +1 more source

Control of Hydrogen Sulfide Formation during Fermentation [PDF]

Hydrogen sulfide and related sulfur compounds produced internally by yeast during fermentation are considered highly undesirable if they are excreted and exceed threshold concentrations in the finished wine, as they cause an unpleasant "reduced character"
Martin, Olga, Kennedy, James A., Bakalinsky, Alan   +2 more
core  

Microbial architecture and metabolic profiles in <i>Xiaoqu</i>: insights into traditional glutinous rice wine fermentation. [PDF]

Front Microbiol
Peng B, Shu J, Chen B, Li C, Han Y.
europepmc   +1 more source