Добірка наукової літератури з теми "Alamblak"
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Статті в журналах з теми "Alamblak"
Williams, Jeffrey P. "Yimas-Alamblak Tanim Tok." Journal of Pidgin and Creole Languages 15, no. 1 (August 1, 2000): 37–62. http://dx.doi.org/10.1075/jpcl.15.1.03wil.
Повний текст джерелаBruce, Les. "Toward Paradigm Uniformity: A Longitudinal Study in Alamblak." Oceanic Linguistics 56, no. 2 (2017): 364–94. http://dx.doi.org/10.1353/ol.2017.0018.
Повний текст джерелаJuliette Blevins. "Low Vowel Dissimilation Outside of Oceanic: The Case of Alamblak." Oceanic Linguistics 48, no. 2 (2009): 477–83. http://dx.doi.org/10.1353/ol.0.0045.
Повний текст джерелаSteriopolo, Olga. "Grammatical gender reversals: A morphosyntactic and sociopragmatic analysis." Open Linguistics 7, no. 1 (January 1, 2021): 136–66. http://dx.doi.org/10.1515/opli-2021-0008.
Повний текст джерелаTorres, Francisco José Brandão, Omar Schmildt, Edilson Romais Schmildt, Andreia Barcelos Passos Lima Gontijo, Vinicius De Souza Oliveira, Ruimário Inácio Coelho, and José Augusto Teixeira do Amaral. "REGENERAÇÃO IN VITRO DO TOMATEIRO ‘ALAMBRA’ F1." Nucleus 17, no. 2 (October 30, 2020): 373–82. http://dx.doi.org/10.3738/1982.2278.3735.
Повний текст джерелаGomes, Rafaelle Fazzi, Renata Castoldi, Danilo Mesquita Melo, Leila Trevisan Braz, and Durvalina Maria Mathias dos Santos. "Porta-enxertos para tomateiro conduzido com quatro hastes." Revista Ceres 64, no. 2 (April 2017): 183–88. http://dx.doi.org/10.1590/0034-737x201764020011.
Повний текст джерелаPalazzo, Silvia Regina Luz, Addolorata Colariccio, and Arlete Marchi Tavares de Melo. "Reação de acessos de Lycopersicon spp. a um isolado de Potato Virus Y (PVYº) de tomateiro." Bragantia 67, no. 2 (2008): 391–99. http://dx.doi.org/10.1590/s0006-87052008000200015.
Повний текст джерелаMueller, Siegfried, Atsuo Suzuki, Anderson F. Wamser, Janice Valmorbida, Anderson L. Feltrim, and Walter F. Becker. "Modos de aplicação de fósforo para duas cultivares de tomate." Horticultura Brasileira 33, no. 3 (September 2015): 356–81. http://dx.doi.org/10.1590/s0102-053620150000300013.
Повний текст джерелаTodd, Ian A., John E. Coleman, Jane A. Barlow, Marcia K. Mogelonsky, and Kenneth W. Schaar. "Alambra: A Middle Bronze Age Settlement in Cyprus. Archaeological Investigations by Cornell University 1974-1985." American Journal of Archaeology 104, no. 2 (April 2000): 383. http://dx.doi.org/10.2307/507466.
Повний текст джерелаLowe, Kelsey M., Aaron S. Fogel, and Andrew Sneddon. "Archaeological geophysical survey of a Prehistoric Bronze Age site in Cyprus (Alambra Mouttes)—applications and limitations." Archaeological and Anthropological Sciences 10, no. 8 (June 19, 2017): 1971–89. http://dx.doi.org/10.1007/s12520-017-0508-3.
Повний текст джерелаДисертації з теми "Alamblak"
Schwantes, Josiani Marochio. "Processamento mínimo, fisiologia e conservação refrigerada de genótipos de tomate." Universidade Federal de Viçosa, 2008. http://locus.ufv.br/handle/123456789/4300.
Повний текст джерелаConselho Nacional de Desenvolvimento Científico e Tecnológico
The purpose of this work was to evaluate the physiological characteristics of ripening and to describe the potential conservation of fresh-cut Firme and Alambra mutant tomatoes (long life), in relation to Santa Clara (normal) and F1 (Firme x Santa Clara) tomatoes. Fruits were harvested at ripening stage 4 and kept for 15 days at 12 ºC, except for Alambra, harvested at stage 3 and kept at room temperature until reaching stage 4, prior to conservation at 12°C. Color, carotenoids and firmness analyses showed that all fruits acquired the red color and ripened simultaneously during the conservation period. Firme tomatoes presented lower percentage of total soluble solids and higher carotenoids content than the other genotypes. Processing of tomatoes was as follows: fruits were sanitized, cut in slices 5 mm thickness, drained, placed in polypropylene stoppered jars, and kept at 5°C for 15 days. Initial firmness of the slices was low as compared to whole fruits, and there were small changes in slices during conservation. Carotenoids and color increase indicated fresh-cut genotypes ripened during the conservation period at 12°C. Alambra and F1 sliced tomatoes presented higher percentages of exudation than sliced Santa Clara and Firme tomatoes. Exudation showed to be the main factor responsible for the loss of fresh mass, and seemed to have contributed to the rapid loss of desirable appearance. Tests of acceptance for color, texture, aroma and flavor, indicated acceptance of Santa Clara and Firme slices until the sixth day of conservation. However, loss in visual appearance of slices was faster and more remarkable than quality losses observed by means of acceptance tests. Microbial counts during conservation of fresh-cut tomatoes did not exceed 104 CFU.gFW-1 of psychrotrophic bacteria and fungi. Thus, microbial growth was not the cause for freshcut tomatoes deterioration. Under the present experimental conditions, the studied genotypes did not differ in their potential conservation as fresh-cut products. Alambra and F1 seemed to be less suitable for fresh-cut processing. Comparatively, Firme seems to have some potential for use as fresh-cut tomato; however, this needs improvement in the processing and conservation techniques.
O objetivo do trabalho foi avaliar características fisiológicas como ferramenta para descrever o potencial de conservação dos tomates mutante Firme e Alambra (longa vida) minimamente processados, em relação aos genótipos Santa Clara (normal) e F1 (Firme x Santa Clara). Frutos dos genótipos foram colhidos no estádio 4 de amadurecimento e conservados inteiros por 15 dias a 12ºC, exceto para Alambra, que foram colhidos no estádio 3 e mantidos em temperatura ambiente até atingir o estádio 4. Análises de cor, carotenóides e firmeza mostraram que todos os genótipos inteiros adquiriram cor vermelha e amadureceram simultaneamente ao longo dos 12 dias de conservação. O Firme apresentou menores porcentagens de sólidos solúveis totais e maiores teores de carotenóides totais em relação aos demais genótipos. Tomates inteiros foram sanitizados, fatiados em rodelas de 5 mm de espessura, drenados, acondicionados em potes de polipropileno e mantidos a 5°C, por 15 dias. A firmeza inicial das fatias foi menor em relação àquela apresentada pelos frutos inteiros e houve pequena alteração subseqüente na firmeza. O aumento nos teores de carotenóides e da cor indicou que todos os genótipos processados amadureceram ao longo dos 12 dias de conservação. Os tomates Alambra e F1 apresentaram elevadas porcentagens de exsudação em relação aos genótipos Santa Clara e Firme. A exsudação foi o principal fator que contribuiu para perda de massa fresca, e parece ter contribuído também para rápida perda da aparência satisfatória. Testes de aceitação para cor, textura, aroma e sabor indicaram aceitação do Santa Clara e Firme até o sexto dia de conservação. Todavia, mudanças na aparência das fatias foram mais rápidas e notáveis do que àquelas observadas nos testes de aceitação. A contaminação dos tomates minimamente processados não ultrapassou 104 UFC g MF-1 de psicrotróficos e fungos e, portanto, o crescimento microbiano não foi a causa da deterioração de tomates minimamente processados. Nas condições experimentais, os genótipos estudados não diferiram quanto à conservação, contudo, Alambra e F1 mostraram-se menos adequados para o processamento mínimo. Firme tem potencial para utilização na forma minimamente processada, o que, entretanto necessita de avanços nas técnicas de processamento e conservação.
Iwamoto, Enoch. "Visibility and argument identification : a conceptual semantic approach to Alamblak and Japanese." Phd thesis, 1992. http://hdl.handle.net/1885/132371.
Повний текст джерелаКниги з теми "Alamblak"
Translators, Wycliffe Bible. Brorhu nungothetm: Ol bikman god i makim : Old Testament heroes : selected Old Testament passages in the Alamblak language. Papua New Guinea: Wycliffe in cooperation with The Seed Company, Sepik Translation & Development Institute, Alamblak Language Development Project, 2013.
Знайти повний текст джерелаLukr: Wandfamo Gutnius Mrokfot. South Holland,IL: The Bible League, 1998.
Знайти повний текст джерелаFernandez-Puertas, Antonio. The Alambrah Muhammad V, 1354-1391 (Alhambra). Saqi Books, 2001.
Знайти повний текст джерелаFernandez-Puertas, Antonio. The Alambrah from 1391 to the Present Day (Alhambra). Saqi Books, 1999.
Знайти повний текст джерела1940-, Coleman John E., Gale N. H, and Cornell University, eds. Alambra: A middle Bronze Age settlement in Cyprus : archaeological investigations by Cornell University 1974-1985. Jonsered: P. Aström, 1996.
Знайти повний текст джерелаAlambra: A middle Bronze Age settlement in Cyprus : Archaeological investigations by Cornell University 1974-1985 (Studies in Mediterranean archaeology). P. Astrom, 1996.
Знайти повний текст джерелаЧастини книг з теми "Alamblak"
"Alambra-Mouttes." In Encyclopedic Dictionary of Archaeology, 29. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-58292-0_10269.
Повний текст джерела"∞alamba cotton." In The Fairchild Books Dictionary of Textiles. Fairchild Books, 2021. http://dx.doi.org/10.5040/9781501365072.264.
Повний текст джерела"7. Alambra: From “A Middle Bronze Age Settlement in Cyprus” to a Royal District." In New Directions in Cypriot Archaeology, 221–40. Cornell University Press, 2019. http://dx.doi.org/10.7591/9781501732706-010.
Повний текст джерела"2. The Fabric Next Door: A Comparative Study of Pottery Technology and Composition at the Early and Middle Bronze Age Settlements of Marki Alonia and Alambra Mouttes." In New Directions in Cypriot Archaeology, 75–98. Cornell University Press, 2019. http://dx.doi.org/10.7591/9781501732706-005.
Повний текст джерела