The tomato is one of the most important species in the food sector. For farmers, the increase in yield in greenhouse conditions by keeping a high quality of fruits represents a goal which is very difficult to achieve in ...

The article focuses on the optimization of the extraction process of biologically active compounds (BAC) from grape marc—a by-product of the wine industry. The influence of temperature, specifically 30 °C, 45 °C and 65 ...

The negative effects of urbanization such as urban overheating, pollution, high population density and so on are being experienced by city inhabitants more than ever, thus motivating a high number of researchers to find ...

The purpose of this article was to evaluate the application of different plant extracts with bioinsecticidal action and antioxidant activity for plants and soil protection, by substitution of the application of synthetically ...

Polymers are of great interest in areas such as agriculture, medicine and pharmacy, the food and cosmetic industries, and the chemical and construction industries. However, many polymers are nonbiodegradable and are not ...

Faecal carriage of extended-spectrum cephalosporin-resistant (ESC-R) Enterobacterales in healthy pets is a concerning issue. This study aimed to determine the prevalence, genetic background, and potential for interspecies ...

Chemical reactions with oscillating behavior can present a chaos state in specific conditions. In this study, we analyzed the dynamic of the chaotic Belousov–Zhabotinsky (BZ) reaction using the Györgyi–Field model in ...

Periodic removal of sediment from aquaculture ponds is practiced to maintain their productivity and animal welfare. The recovery of sediment as a plant fertilizer could alleviate the costs of sediment removal. The objective ...

In food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but it becomes even more important when wine is involved as this produce has become one ...

Wine’s chemical structure is affected by many biochemical transformations during the winemaking process, which are catalysed by specific enzymes. These compounds participate in the formation of amino acids, which also ...