Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ozan Ciftci"'
Autor:
Ozan Çiftçi, Cornelis A. M. Wagemaker, Adrienne Mertens, Peter van Bodegom, Walter Pirovano, Barbara Gravendeel
Publikováno v:
BMC Ecology and Evolution, Vol 23, Iss 1, Pp 1-12 (2023)
Abstract Background Diatoms are present in all waters and are highly sensitive to pollution gradients. Therefore, they are ideal bioindicators for water quality assessment. Current indices used in these applications are based on identifying diatom sp
Externí odkaz:
https://doaj.org/article/80f83a8c091d497f800b81284b2af2ad
Autor:
BELNA, Maellis
Publikováno v:
International Congress-Green Food Tech 2021: Sustainable Processing for Tomorrow's Food, Virtual conference-Morning EST (GMT 5
International Congress-Green Food Tech 2021: Sustainable Processing for Tomorrow's Food, Virtual conference-Morning EST (GMT 5, Dr Laurent Bazinet Full Professor Institute of Nutrition and Functional Foods (INAF), Université Laval; Dr Sergey Mikhaylin Professor Institute of Nutrition and Functional Foods (INAF), Université Laval; Dr Jen-Yi Huang Purdue University United States;Dr Pascal Dhulster Charles Viollette Institute, Université de Lille France; Dr Charis Galanakis ISEKI Food Association Austria; Dr Alain Doyen INAF, Université Laval Canada; Dr Ozan Ciftci University of Nebraska-Lincoln United States ; Cristina Marques CRIBIQ Canada; Dr Oleksii Parniakov Elea Technology Germany; Dr Geneviève Gésan-Guiziou INRAE-Science and technology of milk and egg France; Claudie Aspirault INAF, Université Laval Canada, Apr 2021, VIRTUAL CONFERENCE, Canada
International Congress-Green Food Tech 2021: Sustainable Processing for Tomorrow's Food, Virtual conference-Morning EST (GMT 5, Dr Laurent Bazinet Full Professor Institute of Nutrition and Functional Foods (INAF), Université Laval; Dr Sergey Mikhaylin Professor Institute of Nutrition and Functional Foods (INAF), Université Laval; Dr Jen-Yi Huang Purdue University United States;Dr Pascal Dhulster Charles Viollette Institute, Université de Lille France; Dr Charis Galanakis ISEKI Food Association Austria; Dr Alain Doyen INAF, Université Laval Canada; Dr Ozan Ciftci University of Nebraska-Lincoln United States ; Cristina Marques CRIBIQ Canada; Dr Oleksii Parniakov Elea Technology Germany; Dr Geneviève Gésan-Guiziou INRAE-Science and technology of milk and egg France; Claudie Aspirault INAF, Université Laval Canada, Apr 2021, VIRTUAL CONFERENCE, Canada
International audience; Modelling and optimizing food processes is a complicated task due to the high complexity of the food product, the lack of knowledge about mechanisms limiting process performances, and the heterogeneity of the involved variable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a8749772a70b798bb0dfbfe3b0b34edc
https://hal.inrae.fr/hal-03209857
https://hal.inrae.fr/hal-03209857
