Kooperativer Bibliotheksverbund

UID:

Format: 1 online resource (xxi, 200 pages) : , digital, PDF file(s).

ISBN: 1-108-94501-5 , 1-108-94577-5 , 1-108-93877-9

Series Statement: Understanding life

Content: Covering a range of metaphors from a diverse field of sciences, from cell and molecular biology to evolution, ecology, and biomedicine, Understanding Metaphors in the Life Sciences explores the positive and negative implications of the widespread use of metaphors in the biological and life sciences. From genetic codes, programs, and blueprints, to cell factories, survival of the fittest, the tree of life, selfish genes, and ecological niches, to genome editing with CRISPR's molecular scissors, metaphors are ubiquitous and vital components of the modern life sciences. But how exactly do metaphors help scientists to understand the objects they study? How can they mislead both scientists and laypeople alike? And what should we all understand about the implications of science's reliance on metaphorical speech and thought for objective knowledge and adequate public policy informed by science? This book will literally help you to better understand the metaphorical dimensions of science.

Note: Title from publisher's bibliographic system (viewed on 07 Apr 2022). , Metaphors and science -- Background metaphors : agents, machines, and information -- Genes and genomes : agents, codes, programs, blueprints, and books -- Proteins : machines, messengers, and team players -- Cells : factories, computers, and social organisms -- Evolution : natural selection, the tree of life, and selfish genes -- Ecology : the balance of nature, niches, ecosystem health, and Gaia -- Biomedicine : genetic engineering, genome editing, and cell reprogramming -- Concluding remarks: What is the significance of science's reliance on metaphor?

Language: English

URL: Volltext  (lizenzpflichtig)

URL: https://doi.org/10.1017/9781108938778

UID:

Format: 1 online resource (xxii, 507 p.).

ISBN: 9780191600135 (ebook) : , 019160013X (ebook) :

Series Statement: Oxford studies in democratization

Content: This text discusses the successes and failures of constitutional design. Chapters analyse the effect of presidential and parliamentary systems, federalism and autonomy, and electoral systems.

Additional Edition: Print version ISBN 9780199246465

Language: English

URL: Oxford scholarship online

URL: Volltext

URL: https://ebookcentral.proquest.com/lib/kxp/detail.action?docID=3053150

UID:

Format: 1 Online-Ressource (ix, 109 Seiten) , 77 Illustrationen, 17 in Farbe

ISBN: 9783031660641

Series Statement: Lecture notes in computer science 14095

Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 978-3-031-66063-4

Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 978-3-031-66065-8

Language: English

Keywords: Software Engineering ; Spezialrechner ; Softwaretest ; Programmanalyse ; Programmverifikation ; Formale Methode ; Verifikation ; Softwarespezifikation ; Spezifikationssprache ; Konferenzschrift

DOI: 10.1007/978-3-031-66064-1

URL: Volltext  (URL des Erstveröffentlichers)

UID:

Format: LI, 948 S. : , Ill., Kt.

ISBN: 978-90-04-23503-8

Series Statement: The northern world 58

Note: Includes index

Language: English

Keywords: Archäologie ; Kunst ; 1947- Graham-Campbell, James ; Bibliografie ; Aufsatzsammlung ; Festschrift ; Aufsatzsammlung ; Festschrift

URL: http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025352255&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA

Author information: Reynolds, Andrew.

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Format: X, 198 S. : , graph. Darst.

Edition: 1. publ.

ISBN: 978-0-19-959448-1 , 0-19-959448-1 , 978-0-19-959449-8 , 0-19-959449-X

Series Statement: Comparative politics

Note: Includes bibliographical references and index

Language: English

Subjects: Political Science

Keywords: Demokratisierung ; Internationale Politik

URL: http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020764732&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA

URL: Inhaltsverzeichnis

UID:

Format: 1 online resource : , illustrations (black and white)

Edition: First edition.

ISBN: 9780191755941 (ebook) :

Content: This study is premised on the notion that subnational undemocratic regimes (SURs) within countries not only differ among each other but that they maintain different relations with the federal government, which is why they are reproduced differently. The book argues that alternative pathways of SUR continuity result first and foremost from the capacity (or lack thereof) of democratic presidents to wield power over SURs and autocrats.

Additional Edition: Print version ISBN 9780199660063

Language: English

Subjects: Political Science

URL: Oxford scholarship online

URL: lizenzpflichtig

URL: Volltext

UID:

Format: 1 online resource (824 pages)

Edition: 2nd ed.

ISBN: 0-08-102068-6

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Note: Intro -- Managing Wine Quality: Volume I: Viticulture and Wine Quality -- Copyright -- Contents -- Contributors -- Part One: Understanding grape and wine sensory attributes -- Chapter 1: Wine aroma vectors and sensory attributes -- 1.1. Sensory attributes and chemical stimuli -- 1.2. The outstanding role of olfaction in food sensory properties -- 1.3. Olfaction: Sensing biologically relevant volatile molecules -- 1.4. Limitations of OAVs -- 1.5. Can wine aroma be explained from its chemical composition? -- 1.6. The internal logic of wine aroma: Wine buffer and aroma vectors -- 1.6.1. The aroma buffer -- 1.6.2. Aroma vectors -- 1.7. Wine aroma vectors -- 1.7.1. Alcoholic solvent -- 1.7.2. Lactic acid -- 1.7.3. Reduced -- 1.7.4. Yeasty, oxidized -- 1.7.5. Flowery -- 1.7.6. Fruity -- 1.7.7. Citric green -- 1.7.8. Vegetal -- 1.7.9. Spice, woody -- 1.7.10. Empyreumatic -- 1.8. Interaction between aroma vectors and the overall aroma perception -- 1.9. Final remarks -- Acknowledgments -- References -- Chapter 2: Wine taste and mouthfeel -- 2.1. Introduction -- 2.2. Wine compounds contributing to taste and mouthfeel -- 2.2.1. Phenolic compounds -- 2.2.2. Other wine macromolecules -- 2.3. Perception of wine taste and mouthfeel -- 2.3.1. Perception of taste -- 2.3.2. Perception of mouthfeel -- 2.3.3. Saliva and oral mucosa composition -- 2.3.4. Individual variations -- 2.4. Tannin-protein interactions involved in astringency perception -- 2.4.1. Influence of protein structure -- 2.4.2. Influence of tannin structure -- 2.4.3. Other factors influencing interaction -- 2.4.4. Physicochemical methods to predict wine astringency -- 2.5. Sensory analysis of wine taste and mouthfeel properties -- 2.5.1. Sensory analysis methods -- 2.5.2. Impact of ethanol, glycerol, acids on wine taste and mouthfeel -- 2.5.3. Wine compounds responsible for sweet taste. , 2.5.4. Taste and mouthfeel properties of wine phenolic compounds -- 2.5.5. Influence of interactions on wine taste and mouthfeel properties -- 2.6. Viticulture and oenology practices to optimize wine taste and mouthfeel -- 2.6.1. Impact of genetic factors and vine-growing practices on grape composition -- 2.6.2. Extraction of phenolics and other macromolecules in winemaking -- 2.6.3. Impact of oenological practices -- 2.7. Future research trends -- References -- Chapter 3: Wine color -- 3.1. Introduction: Contribution of color to sensory properties -- 3.2. Chemistry of wine color -- 3.2.1. Chemistry of white wine color -- 3.2.2. Chemistry of red wine color -- 3.2.2.1. Young red wine -- 3.2.2.2. Aged red wine -- 3.2.3. Analysis of wine color -- 3.3. Vineyard influences on wine color -- 3.3.1. Development in grapes -- 3.3.2. Management practices and the influence of environment on fruit composition -- 3.4. Winery influences on wine color -- 3.4.1. Prefermentation, fermentation, and maceration -- 3.4.2. Postfermentation/maceration treatments -- 3.5. Conclusions -- References -- Further reading -- Part Two: Measuring grape and wine properties -- Chapter 4: Practical methods of evaluating grape quality and quality potential* -- 4.1. Grape and wine quality -- 4.2. Berry development -- 4.3. Vineyard factors impacting fruit maturation -- 4.4. Climate -- 4.5. Light -- 4.6. Soil -- 4.7. Water management and grape maturity -- 4.8. Vine balance, yield, and fruit maturity -- 4.9. Asynchronous ripening and measuring vineyard variation -- 4.10. Vine-to-vine variation -- 4.11. Measuring vineyard variation -- 4.12. Fruit sorting -- 4.13. Fruit sampling methods -- 4.14. Fruit maturity gauges -- 4.15. Grape sample processing -- 4.16. Berry size/weight -- 4.17. Sugar evaluation -- 4.18. Sugar per berry and sugar loading -- 4.19. Sugar, maturity, and aroma/flavor. , 4.20. ``Hangtime´´-Potential for further ripening -- 4.21. Berry shrivel and firmness -- 4.22. Brix-to-alcohol ratio -- 4.23. pH, acidity, and potassium -- 4.24. Titratable acidity -- 4.25. Organic acids -- 4.26. Buffering capacity -- 4.27. Phenolic compounds -- 4.28. Factors impacting red wine color -- 4.29. Vineyard management and grape phenols -- 4.30. Reductive strength -- 4.31. Additional evaluations at harvest -- 4.31.1. Nitrogen -- 4.31.2. Glutathione -- 4.32. Berry sensory analysis (BSA) -- 4.33. Diseases and fruit rots -- 4.34. Agrochemical residue -- 4.35. Climate change and fruit maturity -- 4.36. Practical analytical methods -- 4.37. Nonconventional maturity evaluation tools -- 4.38. Conclusions -- References -- Chapter 5: The assessment of grape products (berry, juice, and wine) quality using vibrational spectroscopy coupled with ... -- 5.1. Introduction -- 5.2. In vineyard, laboratory, and grape payment applications -- 5.3. Grapevine leaf and tissue analysis -- 5.4. Grape must and juice analysis -- 5.5. Juice compositional analysis -- 5.6. Wine compositional analysis -- 5.7. Monitoring wine fermentation -- 5.8. Wine authenticity -- 5.9. In bottle measurement -- 5.10. Conclusion -- References -- Chapter 6: Advances in microbiological quality control -- 6.1. Introduction -- 6.2. Microbial spoilage of wine -- 6.2.1. Spoilage yeast -- 6.2.1.1. NonSaccharomyces yeast -- 6.2.1.2. Brettanomyces -- 6.2.2. Spoilage bacteria -- 6.2.2.1. Acetic acid bacteria -- 6.2.2.2. Lactobacillus -- 6.2.2.3. Pediococcus -- 6.2.3. Viable but nonculturable wine microorganisms -- 6.3. Detecting microorganisms during the winemaking process -- 6.3.1. Traditional methods -- 6.3.2. Modern and emerging detection methods -- 6.4. Microbial control and sanitation in the winery -- 6.4.1. Controlling microbial growth -- 6.4.1.1. Current standard methods. , 6.4.1.2. Emerging control methods -- 6.4.2. Sanitation -- 6.5. Quality control programs -- 6.6. An integrative approach to microbiological quality control in the winery -- References -- Chapter 7: Sensory analysis of wine -- 7.1. Introduction to sensory analysis, the scientific discipline of wine tasting -- 7.2. Sensory tasting environment and best practices -- 7.2.1. Recommended practices in wine sensory analysis -- 7.2.1.1. Samples -- 7.2.1.2. Sensory room -- 7.2.1.3. Sensory panel -- 7.2.1.4. Sensory test instructions -- 7.2.1.5. Sample presentation order -- 7.2.1.6. Formation of the sensory panel -- 7.3. Sensory analysis methods -- 7.3.1. Determining perceptible sensory differences using discrimination tests -- 7.3.1.1. Difference tests -- 7.3.1.2. Intensity ranking tests -- 7.3.1.3. Threshold tests -- 7.3.1.4. Intensity rating tests -- 7.3.2. Describing the nature of the perceptible differences among a set of samples -- 7.3.2.1. Conventional profiling methods -- 7.3.2.2. Alternatives and rapid methods to describe sensory perceived differences -- 7.3.2.3. Panelists profile samples using their own descriptive vocabulary -- Free choice profiling (FCP) -- Flash profiling -- 7.3.2.4. Panelists describe samples without rating attribute intensity -- Free description -- Check all that apply (CATA) -- 7.3.2.5. Panelists compare samples without describing them -- Free sorting tasks -- Projective mapping-Napping -- Polarized sensory positioning (PSP) -- 7.3.2.6. Profiling temporal sensory profiles -- 7.3.2.7. Time-intensity (TI) measurement -- 7.3.2.8. Temporal dominance of sensations (TDS) -- 7.3.2.9. Temporal check all that apply (TCATA) -- 7.3.3. Assessing and controlling sensory quality -- 7.4. Assessing consumer product liking -- 7.4.1. Purpose of consumer product tests -- 7.4.2. Consumer product test methods. , 7.4.3. Methodologies for consumer product testing -- 7.4.3.1. Qualitative tests -- 7.4.3.2. Quantitative tests -- 7.4.4. Predicting consumer product liking -- 7.5. Integration of sensory evaluation techniques in wine businesses of all sizes -- 7.6. Conclusions and perspectives for the future -- 7.7. Additional resources -- References -- Chapter 8: Wine authenticity and traceability -- 8.1. Introduction to wine authenticity -- 8.2. Classical and novel methods for testing wine authenticity -- 8.2.1. Analysis of minerals -- 8.2.2. Analysis with HPLC, GC (phenols, volatiles, amino acids, trans-resveratrol, and ochratoxin) -- 8.2.2.1. Phenols -- 8.2.2.2. Volatile compounds -- 8.2.2.3. Amino acids -- 8.2.2.4. Trans-resveratrol -- 8.2.2.5. Ochratoxin -- 8.2.3. Analysis with NMR, FT-IR spectroscopy, NIR spectroscopy, MS, and sensory techniques -- 8.2.3.1. Nuclear magnetic resonance -- 8.2.3.2. Fourier transform infrared spectroscopy -- 8.2.3.3. Near infrared spectroscopy -- 8.2.3.4. High performance liquid chromatography-mass spectrometry -- 8.2.4. Polymerase chain reaction -- 8.2.5. Sensory analysis -- 8.3. Multivariate analysis -- 8.3.1. Principal component analysis -- 8.3.2. Cluster analysis -- 8.3.3. Discriminant analysis -- 8.4. Wine traceability -- 8.5. Legislation regarding traceability (EU Directive 178/2002) -- 8.6. Application of ISO 22005:2007 in the wine industry -- 8.7. Conclusions -- Appendix (EU Directive 178/2002) -- References -- Part Three: Viticulture technologies, grape composition and wine quality attributes -- Chapter 9: Terroir: The effect of the physical environment on vine growth, grape ripening, and wine sensory attributes -- 9.1. Introduction -- 9.1.1. Definition of terroir -- 9.1.2. The importance of interactions among terroir factors -- 9.1.3. Interactions between climate and the grapevine variety. , 9.1.4. Interactions between the soil and the grapevine.

Additional Edition: ISBN 0-08-102067-8

Language: English

UID:

Format: 1 online resource (467 p.)

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition ; Number 268

Content: Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs. The first group of chapters covers the challenges faced by breeders and existing and emerging techniques used to combat them. Two further groups of chapters focus on grapevine breeding programs in different wine-producing countries around the world. With authoritative contributions from experts across the world's winemaking regions, this book will be an essential reference for all those involved in viticulture

Note: Description based upon print version of record. , Front Cover; Related titles; Grapevine Breeding Programs for the Wine Industry; Untitled; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One - Common issues in grapevine breeding; 1 - Traditional grapevine breeding techniques; 1.1 Introduction; 1.2 Procedures in cross breeding; 1.3 Limitations for cross breeding; 1.4 Future perspectives of cross breeding; References; 2 - Molecular grapevine breeding techniques; 2.1 Introduction; 2.2 Technical outline; 2.3 Relevance and role in current and future scientific and commercial work , 2.4 Future trends2.5 Conclusions; 2.6 Sources of further information and advice; References; Part Two - European grape breedingprograms; 3 - Grapevine breeding in Austria; 3.1 Introduction to the Austrian situation; 3.2 Professional bodies, research, and interest groups; 3.3 Purpose of grapevine breeding; 3.4 Today's cultivars and their genetic background; 3.5 Ancient donor vines and their key role; 3.6 Diversity of grapevines and grapevine families; 3.7 Wild vines and their link to actual genotypes; 3.8 Newly crossed varieties of recent years; 3.9 Future perspectives for new varieties , 3.10 Molecular tools for grapevine breeding3.11 Transgenic vines; References; 4 - Grapevine breeding in France - a historical perspective; 4.1 Introduction; 4.2 The breeders; 4.3 Naming the French hybrids; 4.4 Conclusions; References; 5 - Grapevine breeding programmes in Germany; 5.1 Introduction; 5.2 Clonal selection; 5.3 Cross-breeding; 5.4 Rootstock breeding; 5.5 Individual breeding programmes and institutes; 5.6 Private grape breeders in Germany; 5.7 Concluding remarks; References; 6 - Grapevine breeding in Hungary; 6.1 Introduction; 6.2 Rootstock breeding , 6.3 Breeding table grape varieties6.4 The breeding of wine grape varieties; 6.5 Clonal selection; 6.6 Maintenance and use of varieties; 6.7 Ampelography; 6.8 Hungarian grape breeders; References; Appendix: Hungarian ampelographies in chronological order; 7 - Grapevine breeding programs in Italy; 7.1 Introduction; 7.2 The major ongoing grapevine breeding programs in Italy; Acknowledgements; References; 8 - Grapevine breeding programmes in Portugal; 8.1 Introduction; 8.2 Early grapevine breeding efforts in Portugal; 8.3 Widespread selection of ancient wine grape varieties in Portugal , 8.4 Methodological innovation phase8.5 Emergence of genetic erosion and strategies to counteract it; 8.6 Stakeholders and the organizational structure of diversity management in Portugal; References; 9 - Grapevine breeding and clonal selection programmes in Spain; 9.1 Introduction; 9.2 Clonal selection in Spain; 9.3 Breeding of new grapevine varieties in Spain; 9.4 Future prospects; 9.5 Sources of further information; Acknowledgements; References; 10 - Grapevine breeding in Central and Eastern Europe; 10.1 Introduction , 10.2 Evaluation of grapevine gene sources as a basis of successful breeding and selection , English

Additional Edition: ISBN 1-78242-080-0

Additional Edition: ISBN 1-78242-075-4

Language: English

UID:

Format: 1 online resource (164 pages)

Edition: 1st ed.

ISBN: 92-4-006166-5

Note: Intro -- _GoBack -- _GoBack.

Language: English

Keywords: Electronic books.

URL: Click to View

UID:

Format: 1 online resource

ISBN: 9789004235038 , 9789004534001

Series Statement: The Northern World ; 58

Content: Early Medieval Art and Archaeology in the Northern World brings together leading experts on the European early Middle Ages in a celebration of the life and work of internationally renowned scholar James Graham-Campbell. The geographical coverage of this volume reflects Graham-Campbell's interests and expertise which ranges from Ireland to Eastern Europe and from Scandinavia to Spain. The new perspectives and original studies offered represent a major contribution to the field of medieval studies, with papers on the art, archaeology, history and literature of European societies between the fifth and thirteenth centuries. Contributors are Noël Adams, Barry Ager, Marion M. Archibald, Birgit Arrhenius, Coleen Batey, Cormac Bourke, Stuart Brookes, Ewan Campbell, Helen Clarke, Martin Comey, Rosemary Cramp, Wendy Davies, Ben Edwards, Signe Horn Fuglesang, Richard Gem, David Griffiths, Mark A. Handley, Birgitta Hårdh, Negley Harte, David A. Hinton, Ingegerd Holand, Judith Jesch, Alan Lane, Mick Monk, Richard North, Raghnall Ó Floinn, Patrick Ottaway, Raymond I. Page, Caroline Paterson, Neil Price, Barry Raftery, Mark Redknap, Andrew Reynolds, Ian Riddler, Else Roesdahl, John Sheehan, Alison Stones, Gudrun Sveinbjarnardóttir, Gabor Thomas, Nicola Trzaska-Nartowski, Patrick F. Wallace, Leslie Webster, Naimh Whitfield, Gareth Williams, Sir David Wilson and Sue Youngs.

Note: Front Matter -- Hanging Basins and the Wine-Coloured Sea: The Wider Context of Early Medieval Hanging Bowls / , English

Additional Edition: Print version: Early Medieval Art and Archaeology in the Northern World : Studies in Honour of James Graham-Campbell. Leiden : Boston : Brill, 2013. ISBN 9789004235038

Language: English

Keywords: Aufsatzsammlung ; Festschrift

URL: DOI:

URL: lizenzpflichtig

URL: lizenzpflichtig

URL: lizenzpflichtig