Literatura científica selecionada sobre o tema "Late-Ripening varieties"
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Índice
Consulte a lista de atuais artigos, livros, teses, anais de congressos e outras fontes científicas relevantes para o tema "Late-Ripening varieties".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Artigos de revistas sobre o assunto "Late-Ripening varieties"
Shubenko, L., S. Shokh, Yu Fedoruk, D. Mykhailiuk e A. Vuiko. "The content of the main chemical elements in sweet cherry fruits of different ripening periods". Agrobìologìâ, n.º 1(163) (25 de maio de 2021): 173–79. http://dx.doi.org/10.33245/2310-9270-2021-163-1-173-179.
Texto completo da fonteTellyaev, Rikhsivoy, Nematulla Khudaybergenov e Bakhtiyorjon Khodirov. "Effect of different levels of soil salinity on rice seeds blooming, seed thickness and storage level (in the case of Uzbekistan)". E3S Web of Conferences 258 (2021): 04026. http://dx.doi.org/10.1051/e3sconf/202125804026.
Texto completo da fonteПолулях, А. А., e В. А. Волынкин. "Phenological specificity of local grape varieties of Crimea". Magarach Vinogradstvo i Vinodelie, n.º 1(119) (24 de março de 2022): 12–18. http://dx.doi.org/10.35547/im.2022.60.42.002.
Texto completo da fonteFeyzullaev, B. A. "Agrobiological phenological characteristics of native grape varieties in the conditions of the coastal zone of the Republic of Dagestan". Pomiculture and small fruits culture in Russia 71 (3 de janeiro de 2023): 61–68. http://dx.doi.org/10.31676/2073-4948-2022-71-61-68.
Texto completo da fonteButkovskaya, L. K., V. E. Mudrova, A. G. Lipshin e E. A. Surina. "Duration of the growing season of spring wheat varieties of different ripeness groups depending on the sowing time in the conditions of the Krasnoyarsk forest-steppe". IOP Conference Series: Earth and Environmental Science 1112, n.º 1 (1 de dezembro de 2022): 012065. http://dx.doi.org/10.1088/1755-1315/1112/1/012065.
Texto completo da fonteFeyzullaev, B. A. "Agrobiological and phenological characteristics of Dagestan aboriginal grape varieties in the conditions of the Krasnodar region". E3S Web of Conferences 494 (2024): 04015. http://dx.doi.org/10.1051/e3sconf/202449404015.
Texto completo da fonteZakharova, Nadezhda, e Nikolai Zakharov. "The ear development time and yield of soft winter wheat in the forest steppe of the Middle Volga Region". BIO Web of Conferences 27 (2020): 00023. http://dx.doi.org/10.1051/bioconf/20202700023.
Texto completo da fonteKurkova, S. V., e N. A. Bereberdin. "YIELD VARIABILITY OF GRAIN CROP VARIETIES IN THE CONDITIONS OF THE STEPPE ZONE OF WESTERN SIBERIA". Siberian Herald of Agricultural Science 48, n.º 3 (25 de julho de 2018): 14–20. http://dx.doi.org/10.26898/0370-8799-2018-3-2.
Texto completo da fonteVršič, S., e T. Vodovnik. " Reactions of grape varieties to climate changes in North East Slovenia". Plant, Soil and Environment 58, No. 1 (16 de janeiro de 2012): 34–41. http://dx.doi.org/10.17221/352/2011-pse.
Texto completo da fontePanayotova, Plamena Yankova, e Anatoli Iliev. "Local Varieties Vines in the Republic of Bulgaria (pink varieties)". ANNUAL JOURNAL OF TECHNICAL UNIVERSITY OF VARNA, BULGARIA 4, n.º 2 (31 de dezembro de 2020): 138–44. http://dx.doi.org/10.29114/ajtuv.vol4.iss2.217.
Texto completo da fonteTeses / dissertações sobre o assunto "Late-Ripening varieties"
Garbay, Justine. "Etude de l’arôme fruité des vins rouges via les interactions perceptives entre composés volatils d’intérêt dans le contexte de changement climatique pour le vignoble bordelais". Electronic Thesis or Diss., Bordeaux, 2024. http://www.theses.fr/2024BORD0078.
Texto completo da fonteThe fruity aroma of red wines is described by a wide range of descriptors, ranging from fresh fruits to ripe and jammy fruits, to candied fruits and prunes notes. The fruity quality of a red wine is characterized by notes of fresh and jammy red- and black-berry fruits. Although many sensory attributes are mentioned in the literature, knowledge regarding the qualitative fruity aroma of red wines in relation to their chemical composition still requires further investigation. However, at least one component of this fruity expression reflects perceptual interactions primarily involving esters, as well as other families of aromatic molecules. In recent years, changes in the fruity expression of Bordeaux red wines, characterized by the emergence of notes of cooked and dried fruits, have been reported and correlated with climate change. Thus, technicians in the wine industry and scientists emphasize the need to take precautions to preserve the fresh fruity aroma of Bordeaux red wines. One adaptation strategy involves introducing late-ripening grape varieties selected for their potentially suitable vegetative cycle under future climatic conditions into Bordeaux vineyard. This thesis proposes a better understanding of the fruity aroma of red wines derived from Bordeaux grape varieties, as well as those cultivated around the Mediterranean basin, simulating the future climatic conditions in Bordeaux. Through sensory approaches, it has been demonstrated that Bordeaux red wines exhibit similarities with red wines derived from grape varieties grown around the Mediterranean in terms of their fruity character. A detailed characterization of the contribution of volatile compounds of interest in the perception of fruity notes has been conducted. Perceptual interactions between compounds from the monoterpene and C13 norisoprenoid families, mixed with esters, have revealed the importance of these compounds in the perception of fruity notes. Finally, the addition of these volatile compounds to a red wine shows a decrease in cooked fruit notes and an increase in fresh black-berry fruits notes. This research opens up new perspectives in oenology, such as controlling the levels of these compounds of interest through various practices, as well as the potential introduction of "new" grape varieties into Bordeaux wine blends
Trabalhos de conferências sobre o assunto "Late-Ripening varieties"
Bushueva, Vera Ivanovna, Liliya KOVALEVSKAYa, Marina AVRAMENKO, Margarita LYuBEZNAYa e Mikhail Novoselov. "Combined clover varieties of Russia and Belarus created under the TOS «Clever» program". In Multifunctional adaptive fodder production 29 (77). ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-29-77-81-88.
Texto completo da fonteMiloševic, Nebojša, Ivana Glisic, Milena Đorđevic, Sanja Radičevic e Slađana Maric. "ISPITIVANJE SORTI ŠLJIVE RANOG VREMENA SAZREVANJA PLODA NA PODRUČJU ČAČKA". In SAVETOVANJE o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.151m.
Texto completo da fonteRelatórios de organizações sobre o assunto "Late-Ripening varieties"
Carpita, Nicholas C., Ruth Ben-Arie e Amnon Lers. Pectin Cross-Linking Dynamics and Wall Softening during Fruit Ripening. United States Department of Agriculture, julho de 2002. http://dx.doi.org/10.32747/2002.7585197.bard.
Texto completo da fonte