Academic literature on the topic 'Base wines'
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Journal articles on the topic "Base wines"
Joshi, Vinod K., Sanjeev K. Sharma, Ravinder K. Goyal, and Narayan S. Thakur. "Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 315–22. http://dx.doi.org/10.1590/s1516-89131999000300008.
Full textMakarov, Aleksandr, Natalia Shmigelskaya, Igor Lutkov, Viktoria Maksimovskaya, and Galina Sivochoub. "Improving the criteria of assessing grapes and base wines in the production of sparkling wines." BIO Web of Conferences 53 (2022): 06001. http://dx.doi.org/10.1051/bioconf/20225306001.
Full textWilson, Andrew, Hannah Charnock, Shufen Xu, and Belinda Kemp. "Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines." OENO One 56, no. 2 (May 9, 2022): 125–34. http://dx.doi.org/10.20870/oeno-one.2022.56.2.4864.
Full textShmigelskaya, Natalia, Alexander Makarov, Igor Lutkov, Victoria Maksimovskaya, and Galina Sivochoub. "Changes in the phenolic complex of red aboriginal grape varieties in the system “grapes – base wine sparkling wine”." BIO Web of Conferences 78 (2023): 06004. http://dx.doi.org/10.1051/bioconf/20237806004.
Full textSaltman, Yaelle, Julie A. Culbert, Trent E. Johnson, Renata Ristic, Kerry L. Wilkinson, and Susan E. P. Bastian. "Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines." Foods 9, no. 9 (September 1, 2020): 1208. http://dx.doi.org/10.3390/foods9091208.
Full textGeffroy, Olivier, Grégory Pasquier, Marielle Pagès, and Frédéric Violleau. "Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach." OENO One 56, no. 4 (November 14, 2022): 147–55. http://dx.doi.org/10.20870/oeno-one.2022.56.4.7112.
Full textMartínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández, and Manuel Ramírez. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts." Proceedings 70, no. 1 (November 10, 2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.
Full textDomizio, Paola, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, and Angelita Gambuti. "Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines." Molecules 28, no. 21 (November 3, 2023): 7423. http://dx.doi.org/10.3390/molecules28217423.
Full textBlanco-Huerta, Coro, Encarnación Fernández-Fernández, Josefina Vila-Crespo, Violeta Ruipérez, Raúl Moyano, and José Manuel Rodríguez-Nogales. "Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine." Beverages 9, no. 1 (March 2, 2023): 23. http://dx.doi.org/10.3390/beverages9010023.
Full textGROSARU, Dragoș Florin, Camelia Elena LUCHIAN, Elena Cristina SCUTARASU, Lucia Cintia COLIBABA, Cătălin Ioan ZAMFIR, and Valeriu COTEA. "STUDIES ON SOME STILL WINES OBTAINED BY THE BLANC DE NOIRS METHOD." Journal of Applied Life Sciences and Environment 55, no. 1(189) (2022): 11–19. http://dx.doi.org/10.46909/alse-551042.
Full textDissertations / Theses on the topic "Base wines"
Cisilotto, Bruno. "Utilização de resina de troca iônica pré-fermentativa para elaborar vinhos base de espumantes." reponame:Repositório Institucional da UCS, 2017. https://repositorio.ucs.br/handle/11338/3023.
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Made available in DSpace on 2017-08-07T14:26:09Z (GMT). No. of bitstreams: 1 Dissertação Bruno Cisilotto.pdf: 2701671 bytes, checksum: 80977f5043994edfe2b0b01b8fcf58bc (MD5) Previous issue date: 2017-08-07
Considering that sparkling wines are important products for the Brazilian wine sector, researches related to different elaboration techniques are relevant for the increase of enological options and product diversity. The acidity of wines is usually corrected during the process of elaboration with organic acids, but currently there are other alternatives that are being tested and used in order to improve the quality of the product. Among these alternatives are the cation exchange resins recommended for enological applications are constituted by a matrix of polystyrene reticulated with divinylbenzene. These resins are encapsulated in microspheres from 0.3 to 1.2 mm, and have high physic-chemical stability. After an acid treatment, the resins are positively charged with H+ and exchange these cations with K+, Ca2+ and other cations present in grape must, releasing tartaric and other acids, reducing the pH. These chemical modifications may affect the chemical composition of must, wines and also yeast metabolism. In view of this, the purpose of this work was to analyze, gather and interpret data and information evaluating the impact of the technique on fermentative kinetics, on the chemical characteristics of musts and on the chemical and organoleptic characteristics of the resulting wines, from a same must, with different times of passage through a commercial cation exchange resins, specific for enological use. For the experiments, a Chardonnay must (75 L) was obtained by pneumatic press extraction, and clarified with silica and gelatin. The must passed through a resin column, as many times as necessary to obtain the desired pH reductions. The experiment treatments included the control must with pH index 3.2, and must with pH 3.14, 3.07, 3.01, and 2.92, obtained by cation-exchange resin treatment. All the musts were inoculated with the same commercial yeast strain (20 g/hL), and fermentation was monitored by mass reduction (CO2 release (g/L)). Kinetic data were adjusted by a modified non-linear sigmoidal equation of Gompertz, and expressed as: Lag-phase duration (Lag=hours), total CO2 release (Ymax=g/L) and maximum rate of CO2 release (µmax=g/L/day). Musts analyses included the measured of pH, total acidity, color, total polyphenols, tartaric acid, ammoniacal nitrogen and metals (cations). There were basic analysis made in the wine and also volatile compounds, organoleptic and oxidation within time (measured by the samples’ color change). The kinetic parameters showed significant differences among the control and the other treatments, except for the treatment with pH of 2,93, which had a higher total CO2 release. The reductions of the three parameters was linear (r>95) on the pH range of 3,2 and 3,01. However, at the lowest pHs (3.01 and 2.93) the differences were not significant. Must analyses showed significant differences following the tendency from the resin’s operation for cation’s reduction, increase of total acidity, and concentration of free tartaric acid. The amount of ammoniacal nitrogen had a significant decrease on the treatments. Some wine volatile compounds concentration exhibited significant differences between treatments, leading to an increase in higher alcohols concentration, and a decrease in acetate and ethylic esters. The oxidation of wines was accompanied through time and showed a major resistance on the wines with altered pH. In the organoleptic analysis, there was a preference for the control wine and the wines with similar pH to the control. This study shows that the treatment with cationic resins affects the fermentation, must and wines and it can contribute in a positive or negative way, depending on the treatment, for base-wine production.
López, Tamames Elvira. "Características organolépticas de los vinos base destinados a la elaboración del cava en función de tratamientos tecnológicos prefermentativos." Doctoral thesis, Universitat de Barcelona, 1993. http://hdl.handle.net/10803/673082.
Full textMaxe, Charlotte. "Impact d’un élevage en fût de chêne sur les caractéristiques physico-chimiques et organoleptiques des vins de base champenois." Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK026.
Full textThe environmental characteristics of oak wood (geographical origin and species), as well as the cooperage practices, can affect the physico-chemical and molecular properties of barrels, and consequently the wines vinified and aged in them. This impact of wood ageing on champagne base wines has hardly ever been studied to date, whereas this practice has been implemented for several years by some Champagne houses. However, the characteristics of these base wines (acidity, alcohol content) as well as the will to avoid woody aroma like for still wines, require further scientific knowledge on the mechanisms that can contribute, for example, to improve the oxidative stability and the organoleptic complexity of these wines. This thesis project is aimed at characterizing the physico-chemical and sensory impacts of barrel vinification and barrel ageing on champagne base wines, by specifically selecting woods originating from Champagne forests. Different physic-chemical analytical approaches (antioxidant capacity, oenological parameters…), molecular approaches (ellagitannins, metabolome) and sensory approaches will be implemented in model systems and in real conditions of wine ageing in order to develop tools for adapting wood ageing to base wines. Particular attention will be paid to the characterization of discriminant molecular fractions of species and geographical origins of woods from Champagne forests to give a local ecosystem dimension to this project
Tôrres, Adamastor Rodrigues. "Determinação da acidez total de vinhos tintos empregando titulações baseadas em imagens digitais." Universidade Federal da Paraíba, 2010. http://tede.biblioteca.ufpb.br:8080/handle/tede/7168.
Full textCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
This work proposes the use of digital images captured by a Webcam for determination of total acidity in red wines by means of an acid-base titration without using an external indicator. Digital images present the colour of the emergent radiation, which is complementary to the radiation absorbed by molecules of anthocyanines presents in wines. Each image, generated according to RGB system, yields a matrix of the values of the R, G and B components whose averages define a the colour value obtained as: 2R ⋅2G ⋅2B. This value was adopted as analytical response to build titrations curves based on digital images (DIB). For a more precise localization of the end point, titrations curves were generated on the basis of the second derivative values of the analytical response. Anthocyanines present different colours according to medium pH and, from the variation of the colour values of the images obtained during the titration of the red wines, the end point could be detected with precision. The official method recommends the use of potenciometric titration for determination of total acidity in red wines. This method requires a dilution of the sample before the titration that must be carried out until a fixed value of pH (8.2 8.4). In order to illustrate the feasibility of the proposed method titrations involving the determination of total acidity in ten red wines samples were carried out. Results were compared to the ones obtained by potenciometric titration used as reference method. No statistic difference has been observed between the results by applying the paired t-test at 95% confidence level. The proposed method yielded results with a better precision than the official method. These advantageous characteristics are attributed to the trivariate nature of the measures associated to digital images.
Neste trabalho, propõe-se o uso de imagens digitais, capturadas com uma Webcam, para determinação da acidez total de vinhos tintos por meio de titulação ácido-base sem a utilização de indicador externo. As imagens digitais apresentam a cor da radiação emergente que é complementar à da radiação absorvida por moléculas de antocianinas presentes nos vinhos. Cada imagem, gerada de acordo com o sistema vermelho-verde-azul (RGB), fornece uma matriz de valores dos componentes R, G e B cujas médias definem o valor de cor obtido como: 2R ⋅2G ⋅2B. Esse valor foi adotado como resposta analítica para a construção das curvas de titulação baseadas em imagens digitais (DIB). Para a localização mais precisa do ponto final, foram geradas as curvas de titulação com base nos valores da segunda derivada da resposta analítica. As antocianinas apresentam diferentes cores de acordo com o pH do meio e, a partir das variações do valor de cor das imagens obtidas durante a titulação dos vinhos tintos, o ponto final pôde ser detectado com precisão. O método oficial recomenda o uso da titulação potenciométrica para a determinação da acidez total de vinhos tintos. Este método requer diluição da amostra antes da titulação que deve ser efetuada até um valor fixo de pH (8,2-8,4). A fim de ilustrar a viabilidade do método proposto, foram realizadas titulações envolvendo a determinação da acidez total em dez amostras de vinhos tintos. Os resultados foram comparados com os obtidos pela titulação potenciométrica usada como método de referência. Constatou-se que não há diferença sistemática estatisticamente significativa entre os resultados, aplicando-se o teste t emparelhado ao nível de 95% de confiança. O método proposto produziu resultados com uma precisão melhor que a do método oficial. Essas características vantajosas da titulação DIB são atribuídas à natureza trivariada das medidas associadas às imagens digitais.
Sizhen, Lan, and Shen Lian. "Microwave Components Based on Magnetic Wires." Thesis, Högskolan i Halmstad, Sektionen för Informationsvetenskap, Data– och Elektroteknik (IDE), 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-13883.
Full textAtalay, Selcuk. "Magnetoelastic properties of iron-based amorphous wires." Thesis, University of Bath, 1992. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314564.
Full textWivell, Simon K. "Processing of thallium based superconducting wires and tapes." Thesis, University of Oxford, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339089.
Full textDziubinschi, Alexandru. "Analysis of finite-span wings based on velocity singularities." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0030/MQ64218.pdf.
Full textDziubinschi, Alexandru. "Analysis of finite span wings based on velocity singularities." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=30242.
Full textThe method of velocity singularities has been first introduced by Mateescu for the analysis of the flow past airfoils, based on the singular behaviour of the fluid velocity near the leading edge and ridges.
In this work, the method of velocity singularities is extended to determine the solution of the flow in the Trefftz plane normal to the uniform stream.
Velocity singularities are used to obtain directly the complex expression of the perturbation velocity in the cross-flow coordinates. The spanwise variation of the circulation is obtained by integrating the real part of the complex conjugate velocity in the Trefftz plane, and then is related to the local intensity of the circulation on the wing.
Two methods of solutions were developed, one applicable only for wings with symmetrical distribution of incidence, and a more general one applicable for both symmetrical and non-symmetrical distribution of incidence.
Both methods have been validated by comparison with Carafoli's solutions for symmetrical wings. Then the more general method has been used to obtain solutions for various wings with non-symmetrical distribution of incidence, such as the case of wings with anti-symmetrically deflected ailerons.
The method was proven to be more efficient and accurate than the comparable methods that are currently employed.
Scarth, Carl. "Robust and reliability-based aeroelastic design of composite wings." Thesis, University of Bristol, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.707752.
Full textBooks on the topic "Base wines"
Tuttle, Dwight W. Sustaining the wings: A fifty-year history of Sheppard Air Force Base (1941-1991). Wichita Falls, Tex: Midwestern State University Press, 1991.
Find full textLewis, Peter. Dead in the dregs: A Babe Stern mystery. Berkeley, CA: Counterpoint, 2010.
Find full textUnited States. Dept. of the Air Force., ed. Wings over the Rockies: The Lowry Air Force Base story. [Washington, D.C.?: Dept. of the Air Force, 1990.
Find full textMonde, Bennet B. Wings over Sweetwater: The history of Avenger Field, Texas. [Sweetwater, Tex.]: B.B. Monde, 1995.
Find full textMonde, Bennet B. Wings over Sweetwater: The history of Avenger Field, Texas. 2nd ed. [Sweetwater, Tex.?]: B.B. Monde, 2006.
Find full textAdams, David. Feminist-based interventions for battering men. Ottawa, Ont: National Clearinghouse on Family Violence, 1988.
Find full textKlink, Katherine. Space-time analysis of the surface wind field using vector-based principal components analysis. Elmer, N.J: C.W. Thornthwaite Associates, Laboratory of climatology, 1986.
Find full textKlink, Katherine. Space-time analysis of the surface wind field using vector-based principal components analysis. Elmer, N.J: C.W. Thornthwaite Associates, Laboratory of Climatology, 1986.
Find full textSu, Timothy Andrew. Structure-Conductivity Relationships in Group 14-Based Molecular Wires. [New York, N.Y.?]: [publisher not identified], 2016.
Find full textKamada, Ray. Preliminary review of flow models considered for use at Vandenberg Air Force Base. Monterey, Calif: Naval Postgraduate School, 1989.
Find full textBook chapters on the topic "Base wines"
Mamalis, Spyridon, Irene Kamenidou, Aikaterini Karampatea, Elisavet Bouloumpasi, and Adriana Skendi. "Exploring Awareness of Greek Protected Geographical Indication Regional Wines and Their Terroir: The Case of the Prefecture of Drama Greece." In Strategic Innovative Marketing and Tourism, 47–55. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-51038-0_6.
Full textFabbris, Luigi, and Alfonso Piscitelli. "Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province." In Proceedings e report, 129–34. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-304-8.26.
Full textSpring, Leah K., and Andrew C. Krakowski. "Port-Wine Birthmark and Hemangioma." In Evidence-Based Procedural Dermatology, 1003–31. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-02023-1_57.
Full textZarco-Tejada, Mª Ángeles. "From wine description to wine formalization." In Text and Wine, 242–57. Amsterdam: John Benjamins Publishing Company, 2023. http://dx.doi.org/10.1075/ivitra.38.16zar.
Full textJia, Wangcun, Carol Cheng, Wenbin Tan, Martin C. Mihm, and J. Stuart Nelson. "Angiogenesis and Pathogenesis of Port Wine Stain and Infantile Hemangiomas." In Angiogenesis-Based Dermatology, 145–71. London: Springer London, 2017. http://dx.doi.org/10.1007/978-1-4471-7314-4_8.
Full textMerino Ferradá, María del Carmen. "Non-expert wine discourse interpretation." In Text and Wine, 113–30. Amsterdam: John Benjamins Publishing Company, 2023. http://dx.doi.org/10.1075/ivitra.38.09mer.
Full textPankhurst, Q. A. "Iron-based Amorphous Ribbons and Wires." In Mössbauer Spectroscopy Applied to Magnetism and Materials Science, 59–83. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4899-1763-8_3.
Full textAyai, Naoki, Munetsugu Ueyama, Takeshi Kato, Shin-ichi Kobayashi, Akira Mikumo, Tetsuyuki Kaneko, Takeshi Hikata, Kazuhiko Hayashi, and Hiromi Takei. "Development of Bi Based Superconducting Wires." In Advances in Superconductivity XII, 631–36. Tokyo: Springer Japan, 2000. http://dx.doi.org/10.1007/978-4-431-66877-0_189.
Full textWada, Y. "A Proposal of Atom Electronics Based on Atom/Molecule Switching Devices." In Atomic and Molecular Wires, 193–202. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-011-5882-4_18.
Full textCarpita, Maurizio, and Silvia Golia. "Prediction of wine sensorial quality: a classification problem." In Proceedings e report, 235–38. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-461-8.44.
Full textConference papers on the topic "Base wines"
Azambuja, Rogério Xavier de, A. Jorge Morais, and Vítor Filipe. "X-Wines: Dados sobre Vinhos para Ampla Utilização." In Escola Regional de Banco de Dados. Sociedade Brasileira de Computação - SBC, 2024. http://dx.doi.org/10.5753/erbd.2024.238852.
Full textMan, Carmen Mihaela, and Camelia Slave. "The Wine Routes in France." In 8th International Scientific Conference ERAZ - Knowledge Based Sustainable Development. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2022. http://dx.doi.org/10.31410/eraz.2022.269.
Full textДубинина, Елена Васильевна, Варвара Алексеевна Захарова, Ирина Андреевна Ротару, and Александра Александровна Чистова. "EVALUATION CRITERIA OF WINE MATERIALS INTENDED FOR THE PRODUCTION OF RED SPARKLING WINES." In Сборник избранных статей по материалам научных конференций ГНИИ "Нацразвитие" (Санкт-Петербург, Февраль 2021). Crossref, 2021. http://dx.doi.org/10.37539/feb295.2021.27.48.005.
Full textEfimenko, G. A., K. V. Inkola, Yu V. Shokina, and P. E. Balanov. "Creating and improving the technology of wine drinks based on wild berries of the Kola Peninsula." In Problems of the Arctic region. FRC KSC RAS, 2023. http://dx.doi.org/10.37614/978.5.91137.510.2.009.
Full textHolste, Claudia. "Coupling G-Wires To Metal Nanoparticles." In DNA-BASED MOLECULAR ELECTRONICS: International Symposium on DNA-Based Molecular Electronics. AIP, 2004. http://dx.doi.org/10.1063/1.1805378.
Full textMarinov, Georgi, Teodoro Gallucci, Vesselina Dimitrova, and Petyo Boshnakov. "Clustering of Customer Attitudes Towards Eco-Innovations - Evidence from Bulgaria." In 9th BASIQ International Conference on New Trends in Sustainable Business and Consumption. Editura ASE, 2023. http://dx.doi.org/10.24818/basiq/2023/09/050.
Full textHan, Min-Woo, Hugo Rodrigue, Seunghyun Cho, Sung-Hyuk Song, Won-Shik Chu, Haecheon Choi, and Sung-Hoon Ahn. "Design and Performance Evaluation of Soft Morphing Car-Spoiler." In ASME 2014 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/detc2014-34915.
Full textSondermann, Anett. "Assembly Of G-Quartet Based DNA Superstructures (G-Wires)." In DNA-BASED MOLECULAR CONSTRUCTION: International Workshop on DNA-Based Molecular Construction. AIP, 2002. http://dx.doi.org/10.1063/1.1520081.
Full textKashikhin, Vadim. "Accelerator Magnet Development Based on COMB Technology with STAR® Wires." In Accelerator Magnet Development Based on COMB Technology with STAR® Wires. US DOE, 2023. http://dx.doi.org/10.2172/1993249.
Full textBoisier, Bertrand, Alamin Mansouri, Pierre Gouton, and Philippe Trollat. "Wine Color Characterization and Classification for Nuances Reproduction." In Internet-Based Systems (SITIS 2009). IEEE, 2009. http://dx.doi.org/10.1109/sitis.2009.25.
Full textReports on the topic "Base wines"
Hara, Tetsu, and Stephen E. Belcher. Physics-based Parameterizations of Air-sea Fluxes at High Winds. Fort Belvoir, VA: Defense Technical Information Center, September 2003. http://dx.doi.org/10.21236/ada630027.
Full textHara, Tetsu, and Stephen E. Belcher. Physics-Based Parameterizations of Air-Sea Fluxes at High Winds. Fort Belvoir, VA: Defense Technical Information Center, September 2001. http://dx.doi.org/10.21236/ada625395.
Full textHara, Tetsu, and Stephen E. Belcher. Physics-Based Parameterizations of Air-Sea Fluxes at High Winds. Fort Belvoir, VA: Defense Technical Information Center, September 2002. http://dx.doi.org/10.21236/ada627361.
Full textWarne, Larry, Salvatore Campione, and William Langston. Multipole-based Cable Braid Magnetic Penetration Model for Conducting Wires. Office of Scientific and Technical Information (OSTI), October 2023. http://dx.doi.org/10.2172/2430894.
Full textShanahan, John N. Shock-Based Operations. New Wine in an Old Bottle. Fort Belvoir, VA: Defense Technical Information Center, May 2001. http://dx.doi.org/10.21236/ada445375.
Full textHara, Tetsu, Isaac Ginis, and Stephen E. Belcher. Physics-based Parameterizations of Air-sea Fluxes at High Winds Extension of CBLAST. Fort Belvoir, VA: Defense Technical Information Center, September 2007. http://dx.doi.org/10.21236/ada541535.
Full textLindner, Douglas K. Energy Based Topology Optimization of Morphing Wings a Multidisciplinary Global/Local Design Approach. Fort Belvoir, VA: Defense Technical Information Center, December 2006. http://dx.doi.org/10.21236/ada480198.
Full textWilson, D., Michael Shaw, Vladimir Ostashev, Michael Muhlestein, Ross Alter, Michelle Swearingen, and Sarah McComas. Numerical modeling of mesoscale infrasound propagation in the Arctic. Engineer Research and Development Center (U.S.), October 2022. http://dx.doi.org/10.21079/11681/45788.
Full textGore, Tim, Mira Alestig, Sabita Banerji, and Giorgia Ceccarelli. The Workers Behind Sweden's Italian Wine: An illustrative Human Rights Impact Assessment of Systembolaget's Italian wine supply chains. Oxfam, September 2021. http://dx.doi.org/10.21201/2021.7703.
Full textWarne, Larry, Salvatore Campione, William Langston, and Johnny Himbele. Magnetic Properties of Cables with Meandering Wires through a Multipole-based Cable Braid Electromagnetic Penetration Model. Office of Scientific and Technical Information (OSTI), July 2023. http://dx.doi.org/10.2172/2430887.
Full text