نتایج جستجو برای: varietal screening
تعداد نتایج: 230524 فیلتر نتایج به سال:
Introduction Structure of plant phenolics or more hydroxy substituents Role of phenolics in olives Properties and function Phenolics as antioxidants Phenolics and fruit quality Factors affecting the phenolic profile of olives Varietal influences Other factors Olive development and maturation Processing and storage Oil production Table olives Analysis Sample preparation Quantification Chromatogr...
This paper outlines the construction of a wine varietal classification engine. Through use of topic analysis, word stemming and filtering, a Näıve Bayes classification algorithm performed with a surprising degree of accuracy. This research, therefore, represents exciting first steps in applying Machine Learning techniques to an area not well studied in traditional research.
Background: Ready-To-Eat (RTE) foods include any edible food that is commonly consumed raw. This study aimed at evaluation of microbial ecology of retail RTE escarole and red chicory sold in Palermo city, Italy. Methods: A total of 32 mono-varietal RTE samples, including escarole (n=16) and red chicory (n=16) samples were obtained from Palermo, Italy. Both RTE vegetables at expiry date were an...
The paired Fluvisol and cereal samples in both the field screening controlled experiments are reported to elucidate soil–crop relationship for As, Cd, Pb relation changing contamination levels. Significant varietal differences plant uptake were observed crop type (barley, triticale) harvested part of (oat shoots grain). When parametrizing stepwise regression models, inclusion soil properties of...
Cotton bollworms cause huge losses and are mainly controlled through the synthetic chemicals, however, chemical control does not always effective due to larvae’s obscure feeding habit. Therefore, varietal resistance insect mating disruption by using of sex pheromone light traps were used in present research. The results revealed overall highest seasonal population Helicoverpa armigera (3.75±0.3...
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