Search for dissertations about: "wine grapes"

Found 3 swedish dissertations containing the words wine grapes.

  2. 1. Data in, lures out: designing selective lures against fruit pests

    Author : Sebastian Larsson Herrera; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : With the push for rebuilding ecosystem resilience and the aim to lower the footprint of agriculture, there is an urgent need for novel, sustainable tools for managing pests. Insect olfaction is a good target to designing such novel tools. However, the rate at which odor-based insect control innovations are churned out is underwhelming. READ MORE

  4. 2. Angiogenesis in obesity and cancer

    Author : Ebba Bråkenhielm; Karolinska Institutet; Karolinska Institutet; []
    Keywords : Adiponectin; endothelial cells; Leptin; Resveratrol; TNP-470;

    Abstract : Angiogenesis is the process of blood vessel growth from pre-existing vasculatures. In the adult, it is involved in certain physiological processes, such as in organ and tissue regeneration, wound healing, and in female reproductive cycles. READ MORE

  5. 3. Industrial challenges in the use of Saccharomyces cerevisiae for ethanolic fermentation of lignocellulosic biomass

    Author : Violeta Sanchez Nogue; Teknisk mikrobiologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Saccharomyces cerevisiae; Pentose fermentation; Evolutionary engineering; Acetic acid; pH; Short-term adaptation; Resident yeast; Spent sulphite liquor fermentation; Dekkera bruxellensis; Lactobacillus pentosus.;

    Abstract : The sustainable production of ethanol from lignocellulosic biomass requires the combination of efficient hydrolysis and complete fermentation of all the monomeric sugars present in the raw material. The present work was aimed at tackling some of the major challenges that will be encountered in commercial-scale ethanol production using Baker’s yeast, Saccharomyces cerevisiae, the preferred microorganism for the fermentation step. READ MORE