Zobrazeno 1 - 5
of 5
pro vyhledávání: '"David G. Sterle"'
Autor:
Antisar Afkairin, Mary Stromberger, Heather Storteboom, Allison Wickham, David G. Sterle, Jessica G. Davis
Publikováno v:
Agriculture, Vol 13, Iss 10, p 1902 (2023)
This study explores the impact of diverse organic fertilizers, including a non-traditional cyanobacteria-based alternative, on soil microbial communities in varying soil types and depths. The research aims to elucidate the effects of these fertilizer
Externí odkaz:
https://doaj.org/article/414f60fb4c4b41409040f7510866c9c7
Publikováno v:
European Journal of Agronomy. 143:126706
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::baeeca5e21f946f5e2519e928b742960
https://doi.org/10.1016/j.eja.2022.126706
https://doi.org/10.1016/j.eja.2022.126706
Publikováno v:
Postharvest Biology and Technology. 195:112148
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::919cb69b147deb91b020695e368026a9
https://doi.org/10.1016/j.postharvbio.2022.112148
https://doi.org/10.1016/j.postharvbio.2022.112148
Autor:
Brendon M. Anthony, David G. Sterle, Jessica E. Prenni, Jacqueline M. Chaparro, Ioannis S. Minas
Publikováno v:
Environmental and Experimental Botany. 191:104630
Fruit developing in different canopy positions are exposed to distinct light environments that can influence their maturation process and internal quality development. Maturation, a highly regulated process at the molecular level, significantly impac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbaf1ca944a2b39437d696f498044439
https://doi.org/10.1016/j.envexpbot.2021.104630
https://doi.org/10.1016/j.envexpbot.2021.104630
Publikováno v:
Food Chemistry. 335:127626
The development of precise and reliable near infrared spectroscopy (NIRS)-based non-destructive tools to assess physicochemical properties of fleshy fruit has been challenging. A novel crop load × fruit developmental stage protocol for multivariate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f04a80572ef2a84d7d5e452eb3a4378
https://doi.org/10.1016/j.foodchem.2020.127626
https://doi.org/10.1016/j.foodchem.2020.127626