Auswahl der wissenschaftlichen Literatur zum Thema „Effect of temperature on food crops“
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Zeitschriftenartikel zum Thema "Effect of temperature on food crops"
Kwakye, Jacob. „Effect of Temperature and Rainfall Variability on Selected Crop Yields in Wenchi Municipality of Ghana“. American Journal of Environment and Climate 2, Nr. 1 (03.04.2023): 24–32. http://dx.doi.org/10.54536/ajec.v2i1.1328.
Der volle Inhalt der QuelleGupta, Komal, S. S. Bhadauria und C. S. Puhup. „Effect of climate change on agriculture and sustainability“. INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 19, RAAAHSTSE (15.06.2023): 163–67. http://dx.doi.org/10.15740/has/ijas/19.raaahstse-2023/163-167.
Der volle Inhalt der QuelleJha, Brajesh, und Amarnath Tripathi. „How Susceptible Is India’s Food Basket to Climate Change?“ Social Change 47, Nr. 1 (09.02.2017): 11–27. http://dx.doi.org/10.1177/0049085716681902.
Der volle Inhalt der QuelleFang, Ming, Songqing Jin, Klaus Deininger und Matthew Gammans. „Heterogenous climate impacts on crop yields: evidence from Ukraine“. Environmental Research Communications 5, Nr. 10 (01.10.2023): 105015. http://dx.doi.org/10.1088/2515-7620/acde36.
Der volle Inhalt der QuelleElsheikh, Wadah. „Effect of Climate Change on Agricultural Production: A Case Study Khartoum State, Sudan“. Open Access Journal of Agricultural Research 7, Nr. 3 (2022): 1–10. http://dx.doi.org/10.23880/oajar-16000299.
Der volle Inhalt der QuelleSanadya, Anurag, Avinash Yadu, Jeet Raj, Harshana Chandrakar und Ranjit Singh. „Effect of Temperature on Growth, Quality, Yield Attributing Characters and Yield of Rice – A Review“. International Journal of Environment and Climate Change 13, Nr. 8 (06.06.2023): 804–14. http://dx.doi.org/10.9734/ijecc/2023/v13i82014.
Der volle Inhalt der QuelleMangkoedihardjo, Sarwoko, und Dwi Rinnarsuri Noraduola. „Productive Façade Placement Determines Building Thermal Comfort and Food Security“. Israa University Journal for Applied Science 7, Nr. 1 (01.10.2023): 236–51. http://dx.doi.org/10.52865/ijjl6363.
Der volle Inhalt der QuelleFan, Xinyi, Duoping Zhu, Xiaofang Sun, Junbang Wang, Meng Wang, Shaoqiang Wang und Alan E. Watson. „Impacts of Extreme Temperature and Precipitation on Crops during the Growing Season in South Asia“. Remote Sensing 14, Nr. 23 (01.12.2022): 6093. http://dx.doi.org/10.3390/rs14236093.
Der volle Inhalt der QuelleMARSHALL, KRISTIN M., LOUIS NOWACZYK, TRAVIS R. MORRISSEY, VIVIANA LOEZA, LINDSAY A. HALIK, GUY E. SKINNER, N. RUKMA REDDY, GREGORY J. FLEISCHMAN und JOHN W. LARKIN. „Effect of Sporulation Temperature on the Resistance of Clostridium botulinum Type A Spores to Thermal and High Pressure Processing“. Journal of Food Protection 78, Nr. 1 (01.01.2015): 146–50. http://dx.doi.org/10.4315/0362-028x.jfp-14-186.
Der volle Inhalt der QuelleGurieva, K. B., V. V. Looze, N. A. Khaba und S. L. Beletskiy. „Evaluation of the influence of negative temperature during storage on the quality of food grain“. Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), Nr. 3 (01.03.2022): 207–18. http://dx.doi.org/10.33920/igt-01-2203-07.
Der volle Inhalt der QuelleDissertationen zum Thema "Effect of temperature on food crops"
Phillips, Lisa Elaine. „The effect of low temperature on Salmonella“. Thesis, University of Exeter, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.286534.
Der volle Inhalt der QuelleWalden, Ronald Francis. „Influences of supraoptimal root-zone temperature on the medium solution and growth of woody nursery crops“. Diss., Virginia Tech, 1993. http://hdl.handle.net/10919/39733.
Der volle Inhalt der QuelleJames, Neil Anthony. „Evaluating the effect of temperature on the planktonic food-web“. Thesis, University of Liverpool, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.511064.
Der volle Inhalt der QuellePatana-anake, Pakanat. „The Effect of Temperature, pH, and Food additives on Tomato Product Volatile Levels“. The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397135614.
Der volle Inhalt der QuelleTyrer, Helen Linsey. „The effect of storage temperature on the measured predicted shelf life of chilled prepared foods“. Thesis, Manchester Metropolitan University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266441.
Der volle Inhalt der QuelleBozkurt, Murat. „Effect Of Different Wheat Varieties On Pasta Quality“. Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614874/index.pdf.
Der volle Inhalt der Quelleesit 1252, Ege 88, Firat 93, Fuatbey 2000, Burgos, Kiziltan 91, Sariç
anak 98, Svevo and Zenith durum wheat varieties were used in this study. Semolina and pasta have been produced in an industrial plant under constant process conditions from these varieties. In general, pasta quality is determined by three main factors, the raw materials, the production recipe and the production process. In this study, the production recipe and the production process were fixed and only durum wheat varieties were variable. So, the effects coming from the production recipe and the production process on pasta quality were eliminated. Physical, chemical and sensory properties of these pasta were determined and the effect of different durum wheat varieties on pasta quality has been investigated to give a clear idea to the Turkish pasta industry about the most commonly grown durum wheat varieties in Turkey, hoping that Turkish pasta in domestic and international Markets will continue to grow with the help of clear understanding about the quality characteristics of the durum wheat they are using. v The important criteria of acceptability of pasta products is its cooking quality and cooking quality of pasta products is of importance to consumers and also to wheat producers, breeders and manufacturers. The pasta samples produced from Svevo, Zenith and Firat 93 varieties got the higher scores than others in pasta cooking quality while those produced from Sariç
anak 98, Ç
esit 1252, Kiziltan 91, and Fuatbey 2000 durum wheat were evaluated as relatively low. The main reasons of cooking quality differences can be interpreted as a result of the difference in protein quantity and quality of the varieties. The bright yellow color of pasta products, rather than cooking behavior taste, is reported to be one of the most important considerations in assessing durum wheat quality. In this study, the pasta samples produced from Svevo, Zenith and Burgos varieties got the higher scores than others in pasta color (yellowness) while that produced from Firat 93 had the lowest yellow color. The main reasons of yellow color differences can be interpreted as a result of the differences in carotenoid pigments, lipoxygenase and peroxidase enzymes contents of the varieties.
Kong, Emily S. „EFFECT OF pH AND TEMPERATURE ON THE BINDING INTERACTIONS OF CAFFEINE AND CHLOROGENIC ACID WITH SODIUM CASEINATE“. DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/947.
Der volle Inhalt der QuelleHan, Yafei. „Effect of fruit types and temperature on formation of volatiles in the lipoxygenase (LOX) pathway“. The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1430955718.
Der volle Inhalt der QuelleKabbara, Salam. „EFFECT OF COOKING TIME AND TEMPERATURE ON HARDNESS AND ANTI-NUTRITIONAL FACTORS OF TEPARY BEAN“. Thesis, The University of Arizona, 1985. http://hdl.handle.net/10150/275284.
Der volle Inhalt der QuelleSandhi, Arifin. „ARSENIC REMOVAL BY PHYTOFILTRATION AND SILICON TREATMENT : A POTENTIAL SOLUTION FOR LOWERING ARSENIC CONCENTRATIONS IN FOOD CROPS“. Doctoral thesis, KTH, Mark- och vattenteknik, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-203995.
Der volle Inhalt der QuelleQC 20170323
Bücher zum Thema "Effect of temperature on food crops"
G, Kuo C., Asian Vegetable Research and Development Center., Xing zheng yuan nong ye wei yuan hui (China) und Zhong yang yan jiu yuan. Zhi wu yan jiu suo., Hrsg. Adaptation of food crops to temperature and water stress: Proceedings of an international symposium, Taiwan, 13-18 August 1992. Taipei: Asian Vegetable Research and Development Center, 1993.
Den vollen Inhalt der Quelle finden1933-, Li P. H., Hrsg. Low temperature stress physiology in crops. Boca Raton, FL: CRC Press, 1989.
Den vollen Inhalt der Quelle findenFood, climate, and carbon dioxide: The global environment and world food production. Boca Raton: Lewis Publishers, 1995.
Den vollen Inhalt der Quelle findenPlanchuelo-Ravelo, Ana Maria. Drought/crop condition assessment methods for northeast Brazil, Mexico, Paraguay, and Uruguay. [Columbia? Mo: s.n., 1985.
Den vollen Inhalt der Quelle findenB, Singh K., Saxena Mohan C und International Center for Agricultural Research in the Dry Areas., Hrsg. Breeding for stress tolerance in cool-season food legumes. Chichester: Wiley, 1993.
Den vollen Inhalt der Quelle findenChang-Seng, Denis. Seasonal response of lettuce to weather stresses and implications of climate change on crops in the Seychelles. Seychelles: SNC, 2010.
Den vollen Inhalt der Quelle findenMalaki, Ioane. Combating the effects of cyclones on food security in Samoa. Samoa: UN Theme Group on rural Development & Food Security of the United Nations States system in Samoa, 2001.
Den vollen Inhalt der Quelle findenSentā, Kokumin Seikatsu. Yūki nōsanbutsu ryūtsū no tayōka ni kansuru kenkyū: Depāto sūpā ni okeru toriatsukai no jittai to mondaiten. Tōkyō: Kokumin Seikatsu Sentā, 1989.
Den vollen Inhalt der Quelle findenOsmundson, Douglas B. Longitudinal variation in fish community structure and water temperature in the Upper Colorado River: Implications for Colorado Pikeminnow habitat suitability ; final report. Grand Junction, CO (764 Horizon Drive, South Annex A, Grand Junction, Colorado 81506-3945): U.S. Fish and Wildlife Service, 1999.
Den vollen Inhalt der Quelle findenMikhaĭlovich, Sushcheni͡a︡ Leonid, und Institut zoologii (Akadėmii͡a︡ navuk Belaruskaĭ SSR), Hrsg. Produkt͡s︡ii͡a︡ planktonnykh rakoobraznykh i faktory sredy. Minsk: "Navuka i tėkhnika", 1990.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Effect of temperature on food crops"
Saxena, M. C., N. P. Saxena und A. K. Mohamed. „High temperature stress“. In World crops: Cool season food legumes, 845–56. Dordrecht: Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-2764-3_67.
Der volle Inhalt der QuelleAderinoye-Abdulwahab, S. A., und T. A. Abdulbaki. „Climate Change Adaptation Strategies Among Cereal Farmers in Kwara State, Nigeria“. In African Handbook of Climate Change Adaptation, 509–22. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-45106-6_228.
Der volle Inhalt der QuelleTripathi, Ashutosh, Devendra Kumar Chauhan, Gopal S. Singh und Niraj Kumar. „Effect of elevated CO2and temperature stress on cereal crops“. In Plant-Environment Interaction, 184–204. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781119081005.ch10.
Der volle Inhalt der QuelleHofsetz, K., C. Costa Lopes, M. Dupas Hubinger, L. Mayor und A. M. Sereno. „Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas“. In Food Engineering: Integrated Approaches, 367–73. New York, NY: Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75430-7_26.
Der volle Inhalt der QuelleEleblu, John Saviour Yaw, Eugene Tenkorang Darko und Eric Yirenkyi Danquah. „Case for Climate Smart Agriculture in Addressing the Threat of Climate Change“. In African Handbook of Climate Change Adaptation, 131–45. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-45106-6_32.
Der volle Inhalt der QuelleHayashi, N., I. Hayakawa und Y. Fujio. „Effect of Moisture Content on Flow Characteristics of SPI Melt at an Elevated Temperature“. In Developments in Food Engineering, 57–59. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_11.
Der volle Inhalt der QuelleRhee, C., und S. W. Lee. „The Effect of Water Activity and Temperature on the Retrogradation Rate of Gelatinized Wheat Flour“. In Developments in Food Engineering, 468–70. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_149.
Der volle Inhalt der QuelleMadakadze, Rufaro M., und Judith Kwaramba. „Effect of Preharvest Factors on the Quality of Vegetables Produced in the Tropics“. In Production Practices and Quality Assessment of Food Crops Volume 1, 1–36. Dordrecht: Springer Netherlands, 2004. http://dx.doi.org/10.1007/1-4020-2533-5_1.
Der volle Inhalt der QuelleHendrickx, M., G. Maesmans, S. De Cordt und P. Tobback. „Evaluation of the Integrated-Time-Temperature Effect of Thermal Processes on Foods: State of the Art“. In Developments in Food Engineering, 692–94. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_224.
Der volle Inhalt der QuelleBarros, Carla, Eveline Santos, Ana Assis, Carline Ribeiro, Ligia Gomes, Vitor Matos, Victor Arruda et al. „Effect of Temperature on the Gasification of Olive Prune Pellets“. In Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021), 325–34. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75315-3_37.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Effect of temperature on food crops"
Zalesova, V. I., und E. S. Len. „PROBLEMS OF FOOD SECURITY IN THE REPUBLIC OF BELARUS AND THE WAYS OF THEIR SOLUTION IN THE CONDITIONS OF AGRO CLIMATIC ZONES“. In SAKHAROV READINGS 2022: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2022. http://dx.doi.org/10.46646/sakh-2022-2-148-151.
Der volle Inhalt der QuelleMalik, M. A., I. Salam und W. Muhammad. „Effect of Orientation on Mechanical Behavior of an Extruded Al Alloy“. In 16th International Conference on Nuclear Engineering. ASMEDC, 2008. http://dx.doi.org/10.1115/icone16-48548.
Der volle Inhalt der QuelleSemicenkova, Ilva, Sandra Muizniece-Brasava, Asnate Kirse-Ozolina und Martins Sabovics. „Effect of temperature changes during transportation on muesli quality“. In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.027.
Der volle Inhalt der QuelleRahayu, Yekti Sri, Tatik Wardiyati, Dawam Maghfoer und Eko Handayanto. „The Effect of Pb Sourced Application on the Growth and Yield of Vegetable Crops“. In 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200325.016.
Der volle Inhalt der QuelleGe, Zhengwei, und Chun Yang. „Joule Heating Induced Temperature Gradient Focusing for Microfluidic Concentration of Samples“. In 2010 14th International Heat Transfer Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/ihtc14-23134.
Der volle Inhalt der QuelleRyzhkova, A. A. „THE EFFECT OF GRAIN CONTENT IN DURUM WHEAT ON THE QUALITY OF PASTA“. In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.356-359.
Der volle Inhalt der QuelleMisal, Nitin D., Hemant Rajgopal Khandekar, Abhishek Ashok Jumale, Akash Dattatray Patekari und Avinash Mahadev Kamble. „Development and Experimental Analysis of a Solar Cum Electrical Food Dryer“. In National Conference on Relevance of Engineering and Science for Environment and Society. AIJR Publisher, 2021. http://dx.doi.org/10.21467/proceedings.118.24.
Der volle Inhalt der QuelleReid, D., und L. Perez-Albela Saettone. „The effect of average storage temperature, and temperature fluctuation on the rate of moisture migration in a model frozen food“. In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060151.
Der volle Inhalt der QuelleRichards, Jeffrey T., Sharon L. Edney, Neil C. Yorio, Gary W. Stutte, Matthew D. Sisko, Nate Cranston und Raymond M. Wheeler. „Effect of Light Intensity and Temperature on Yield of Salad Crops for Space Exploration“. In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2005. http://dx.doi.org/10.4271/2005-01-2820.
Der volle Inhalt der QuelleKim, Hyunsook, und Daewon Pak. „Effect of Temperature on Torrefaction of Food Waste using Heat Carrier“. In 2015 International Conference on Environmental Science and Sustainable Development (ICESSD 2015). WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814723039_0036.
Der volle Inhalt der QuelleBerichte der Organisationen zum Thema "Effect of temperature on food crops"
Stone, E., und W. Robinson. Effect of Potassium on Uptake of 137Cs in Food Crops Grown on Coral Soils: Annual Crops at Bikini Atoll. Office of Scientific and Technical Information (OSTI), Februar 2002. http://dx.doi.org/10.2172/15002342.
Der volle Inhalt der QuelleChen, Junping, Zach Adam und Arie Admon. The Role of FtsH11 Protease in Chloroplast Biogenesis and Maintenance at Elevated Temperatures in Model and Crop Plants. United States Department of Agriculture, Mai 2013. http://dx.doi.org/10.32747/2013.7699845.bard.
Der volle Inhalt der QuelleSeginer, Ido, Daniel H. Willits, Michael Raviv und Mary M. Peet. Transpirational Cooling of Greenhouse Crops. United States Department of Agriculture, März 2000. http://dx.doi.org/10.32747/2000.7573072.bard.
Der volle Inhalt der QuelleIbdah, Mwafaq, Dorothea Tholl und Philipp W. Simon. How temperature stress changes carrot flavor: Elucidating the genetic determinants of undesired taste in carrots. United States Department of Agriculture, Januar 2014. http://dx.doi.org/10.32747/2014.7598171.bard.
Der volle Inhalt der QuelleSathyanadh, Anusha, und Helene Muri. Open access dataset of ESM simulations of combined land- and ocean-based NETs. OceanNets, 2024. http://dx.doi.org/10.3289/oceannets_d4.7.
Der volle Inhalt der QuelleArellano Gonzalez, Jesus, Miriam Juárez-Torres und Francisco Zazueta Borboa. Weather shocks, prices and productivity: Evidence from staples in Mexico. Banco de México, November 2023. http://dx.doi.org/10.36095/banxico/di.2023.16.
Der volle Inhalt der QuelleLieth, J. Heiner, Michael Raviv und David W. Burger. Effects of root zone temperature, oxygen concentration, and moisture content on actual vs. potential growth of greenhouse crops. United States Department of Agriculture, Januar 2006. http://dx.doi.org/10.32747/2006.7586547.bard.
Der volle Inhalt der QuelleMdoe, Ntengua S. Y., Gilead Mlay, Gideon Boniface, Aida Isinika und Christopher Magomba. Livestock, Crop Commercialisation and Poverty Reduction Among Rural Households in the Singida Region, Tanzania. Institute of Development Studies (IDS), September 2021. http://dx.doi.org/10.19088/apra.2021.024.
Der volle Inhalt der QuelleRosero, Amparo, Iván Pastrana, Carlos Sierra, José Luis Pérez, Laura Espitia, Remberto Martínez und Hernando Araujo. Influence of genotype and environment on quality attributes of sweet potato (Ipomea batatas Lam.). Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, 2018. http://dx.doi.org/10.21930/agrosavia.poster.2018.7.
Der volle Inhalt der QuelleGillor, Osnat, Stefan Wuertz, Karen Shapiro, Nirit Bernstein, Woutrina Miller, Patricia Conrad und Moshe Herzberg. Science-Based Monitoring for Produce Safety: Comparing Indicators and Pathogens in Water, Soil, and Crops. United States Department of Agriculture, Mai 2013. http://dx.doi.org/10.32747/2013.7613884.bard.
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