37 results on '"Terroir"'
Search Results
2. Drivers of Arbuscular Mycorrhizal Fungal Diversity Across 1,000 km of Chilean Vineyards
3. Microbiota of arabica coffee: insights from soil to fruit
4. Moroccan hashish as an example of a cannabis terroir product
5. Chemical profile and sensory perception of coffee produced in agroforestry management
6. Why the concept of terroir matters for drug cannabis production
7. Spatial and Seasonal Structure of Bacterial Communities Within Alpine Vineyards: Trentino as a Case Study
8. Ampelopedological Peculiarities of Geographical Areas of Crimea Viticulture
9. Fungal community and physicochemical profiles of ripened cheeses from the Canastra of Minas Gerais, Brazil
10. “Half a flood’s no good”: flooding, viticulture, and hydrosocial terroir in a South Australian wine region
11. Authorizing the ‘taste of place’ for Galápagos Islands coffee: scientific knowledge, development politics, and power in geographical indication implementation
12. Terroir products: a movable heritage feast?
13. Effects of intra-vineyard variability and soil heterogeneity on vine performance, dry matter and nutrient partitioning
14. Year, Location, and Variety Impact on Grape-Associated Mycobiota of Arkansas-Grown Wine Grapes for Wine Production
15. Soil Genesis and Suitability for Viticulture in Zones under Mediterranean Environment
16. Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment
17. Study of the genetic diversity of cocoa populations (Theobroma cacao L.) of Martinique (FWI) and potential for processing and the cocoa industry
18. Coffee terroir: cupping description profiles and their impact upon prices in Central American coffees
19. Linking Wine Culture and Geoheritage—Missing Opportunities at European UNESCO World Heritage Sites and in UNESCO Global Geoparks? A Survey of Web-Based Resources
20. Fungal diversity and occurrence of mycotoxin producing fungi in tropical vineyards
21. Will organic sake intoxicate consumers? Procurements of rice as bottlenecks and comparative procurement strategies by four brewers in Japan
22. Traditional dairy products in Algeria: case of Klila cheese
23. From paper to soil: the impact of new EU alcoholic drinks labeling regulations for wine regions
24. Juice Index: an integrated Sauvignon blanc grape and wine metabolomics database shows mainly seasonal differences
25. Using terroir to exploit local identity and cultural heritage in marketing strategies: An exploratory study among Italian and French wine producers
26. Valorization of Genetic Variability for the Qualitative Improvement of Autochthonous Grape Cultivars of Cirò’s terroir Through the Self-Fertilization
27. A multivariate methodology to distinguish among wine Appellations of Origin
28. Wisconsin’s “Happy Cows”? Articulating heritage and territory as new dimensions of locality
29. NMR-based metabolomics in wine quality control and authentication
30. Local or localized? Exploring the contributions of Franco-Mediterranean agrifood theory to alternative food research
31. The labor of terroir and the terroir of labor: Geographical Indication and Darjeeling tea plantations
32. A metabolomics based approach for understanding the influence of terroir in Vitis Vinifera L.
33. Site-specific field resistance of grapevine to Plasmopara viticola correlates to altered gene expression and was not modulated by the application of organic amendments
34. Miels et gelée royale: leur origine, leur nature, leur composition et leurs propriétés reconnues
35. Creating the taste of place in the United States: can we learn from the French?
36. Distinguishing sources of base cations in irrigated and natural soils: evidence from strontium isotopes
37. Populational analysis of Saccharomyces cerevisiae strains from different appellations of origin and grape varieties by microsatellite analysis.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.