Relevant bibliographies by topics / Deliciosa

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Deliciosa'

Author: Grafiati
Published: 7 September 2021
Last updated: 29 July 2025

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Journal articles on the topic "Deliciosa"

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Marchetti, Stefano, C. Zampa, and F. Chiesa. "Sex modification in Actinidia deliciosa var. deliciosa." Euphytica 64, no. 3 (1992): 205–13. http://dx.doi.org/10.1007/bf00046050.

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Cowell, Philip. "Monstera Deliciosa." Poem 5, no. 1 (2017): 138. http://dx.doi.org/10.1080/20519842.2017.1271653.

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Pedroso, M. Cristina, M. Margarida Oliveira, and M. Salomé S. Pais. "Micropropagation and Simultaneous Rooting of Actinidia deliciosa var. deliciosa `Hayward'." HortScience 27, no. 5 (1992): 443–45. http://dx.doi.org/10.21273/hortsci.27.5.443.

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Nodal segments and shoot tips of axenic shoot cultures of `Hayward' kiwifruit were inoculated on modified Murashige and Skoog (MS) medium supplemented with zeatin at 1 mg·liter-1 and IAA at 0.05 mg·liter-1 (H1) or on MS medium without growth regulators (H2). Inocula cultured on H2 medium all developed into normal plantlets, while those cultured on H1 medium developed into shoots, 18% of them abnormal. Rooting of H1 shoots was induced by a 24-h immersion in a solution of IRA at 20 mg·liter-1. H2 plantlets were directly transferred to soil. Statistical treatment of the results revealed no signif
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Crowhurst, R. N., and R. C. Gardner. "A genome-specific repeat sequence from kiwifruit (Actinidia deliciosa var. deliciosa)." Theoretical and Applied Genetics 81, no. 1 (1991): 71–78. http://dx.doi.org/10.1007/bf00226114.

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Tutberidze, Tsiala, Tina Besedina, and Natalya Kiseleva. "The influence of the interaction of the genotype and the environment on productivity Actinidia deliciosa (kiwi) in wet subtropics of Russia." E3S Web of Conferences 510 (2024): 03036. http://dx.doi.org/10.1051/e3sconf/202451003036.

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The placement of the Actinidia deliciosa culture in the wet subtropics of Russia is based on an assessment of the influence of agroclimatic conditions on the crop of culture in the plant-environment system. Factors have been established that limit the territory of possible cultivation of actinidia delicious in terms of frost resistance, as well as the properties of soils that limit its productivity. The results of the study of the soil cover and the properties of the main types of soils of the moist-subtropical zone of the Russian Federation and the assessment of agricultural land by the crite
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He, Xiaojing, Yang Yang, Xingya Zhang, et al. "Comparative Chloroplast Genomics of Actinidia deliciosa Cultivars: Insights into Positive Selection and Population Evolution." International Journal of Molecular Sciences 26, no. 9 (2025): 4387. https://doi.org/10.3390/ijms26094387.

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The chloroplast genome, as an important evolutionary marker, can provide a new breakthrough direction for the population evolution of plant species. Actinidia deliciosa represents one of the most economically significant and widely cultivated fruit species in the genus Actinidia. In this study, we sequenced and analyzed the complete chloroplast genomes of seven cultivars of Actinidia. deliciosa to detect the structural variation and population evolutionary characteristics. The total genome size ranged from 156,404 bp (A. deliciosa cv. Hayward) to 156,495 bp (A. deliciosa cv. Yate). A total of
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Sclater, P. L. "Note on Pipra deliciosa." Ibis 4, no. 2 (2008): 175–78. http://dx.doi.org/10.1111/j.1474-919x.1862.tb07485.x.

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Hallaç, Bora Onur, Soner Yağ, and Yesim Yalcin Mendi. "Monstera deliciosa Bitkisinin Mikroçoğaltımı." Bahçe 54, Özel Sayı 1 (2025): 369–74. https://doi.org/10.53471/bahce.1559684.

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Süs bitkileri sektöründe önemli bir pazara sahip olan Aracea familyası bitkisi Monstera deliciosa (deve tabanı), yaygın olarak tohum ile üretilmektedir. Çelikle üretim ise, yalnızca alacalı bitki çeşitlerinde tercih edilmekte olup, üretim materyali ihtiyacını karşılayamamaktadır. Bu nedenle, son yıllarda üretim materyali temini konusunda yaşanan sorunlardan dolayı, yılın on iki ayı üretim yapılmasına olanak sağlayan, az sayıda bitki materyaliyle kısa sürede yüksek miktarda sağlıklı, klonal bitki üretebilen doku kültürü yöntemlerinin kullanılmasıyla ihtiyaç duyulan bitkisel materyallerin üretil
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Cho, H. S., Y. S. Jo, I. S. Liu, and C. S. Ahn. "CHARACTERISTICS OF ACTINIDIA DELICIOSA × A. ARGUTA AND A. ARGUTA × A. DELICIOSA HYBRIDS." Acta Horticulturae, no. 753 (October 2007): 205–10. http://dx.doi.org/10.17660/actahortic.2007.753.23.

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Shirkot, Poonam, D. R. Sharma, and T. Mohapatra. "Molecular identification of sex in Actinidia deliciosa var. deliciosa by RAPD markers." Scientia Horticulturae 94, no. 1-2 (2002): 33–39. http://dx.doi.org/10.1016/s0304-4238(01)00357-0.

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Dissertations / Theses on the topic "Deliciosa"

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Andersson, Mikaela. "Monstera Deliciosa : Serveringsbricka med variationsmöjlighet för servitriser och servitörer." Thesis, Linnéuniversitetet, Institutionen för design, DE, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-12770.

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Monstera Deliciosa är en serveringsbricka för servitriser och servitörer vid servering av drycker och tillbehör. Projektet växte fram då jag blickade bakåt i min tidigare yrkesroll som servitris på restaurang. Kroppen är hela tiden arbetsverktyget i många olika tunga arbetssituationer. Serveringsbrickan fungerar med olika variationsmöjligheter i användandet för att skapa mindre monoton belastning, det går att servera med både höger och vänster kroppshalva vilket annars har varit ett problem för serveringspersonal. Brickan kan alltså bäras vilande på arm/plan hand med val att kunna greppa fast
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Nardozza, Simona <1980&gt. "Genotypic variation in Actinidia deliciosa fruit size and carbohydrate content." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2008. http://amsdottorato.unibo.it/722/1/Tesi_Nardozza_Simona.pdf.

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In a global and increasingly competitive fresh produce market, more attention is being given to fruit quality traits and consumer satisfaction. Kiwifruit occupies a niche position in the worldwide market, when compared to apples, oranges or bananas. It is a fruit with extraordinarily good nutritional traits, and its benefits to human health have been widely described. Until recently, international trade in kiwifruit was restricted to a single cultivar, but different types of kiwifruit are now becoming available in the market. Effective programmes of kiwifruit improvement start by consid
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Nardozza, Simona <1980&gt. "Genotypic variation in Actinidia deliciosa fruit size and carbohydrate content." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2008. http://amsdottorato.unibo.it/722/.

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In a global and increasingly competitive fresh produce market, more attention is being given to fruit quality traits and consumer satisfaction. Kiwifruit occupies a niche position in the worldwide market, when compared to apples, oranges or bananas. It is a fruit with extraordinarily good nutritional traits, and its benefits to human health have been widely described. Until recently, international trade in kiwifruit was restricted to a single cultivar, but different types of kiwifruit are now becoming available in the market. Effective programmes of kiwifruit improvement start by consid
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Henriques, Teresa. "Valorização do kiwi (A. deliciosa) de baixo calibre: extração de actinidina e sua aplicação na produção de hidrolisados de glúten." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14517.

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Mestrado em Bioquímica - Bioquímica Alimentar<br>O kiwi é o fruto de uma planta pertencente ao género botânico Actinidia, da família das Actinidiaceae. Apesar das suas propriedades bioativas, o desperdício anual associado à venda e processamento do kiwi é bastante significativo. A actinidina é uma cisteína protease que representa 50% da proteína solúvel do kiwi. O objetivo deste trabalho foi valorizar o kiwi e os seus subprodutos estudando o efeito da actinidina no glúten. A enzima foi extraída em quatro condições distintas e os extratos sujeitos a um estudo de cinética enzimática com azocaseí
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Santoni, François. "Contribution a l'amelioration de la qualite du kiwi de corse - actinidia deliciosa -." Corte, 1999. http://www.theses.fr/1999CORT3049.

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Cette etude, realisee sur des kiwis (actinidia deliciosa cv. Hayward) issus d'un verger experimental servant de reference a l'inra de san giulianu (haute corse), est basee sur douze mille determinations analytiques. Elle porte sur trois points essentiels. Le premier point est purement methodologique. En raison de la diversite des techniques analytiques abordees, decrites et utilisees : adaptation ou mise au point de sept types de mineralisation, et mise en uvre, parfois de facon originale, d'une vingtaine de methodes de dosage en faisant appel a une douzaine d'appareils differents (gc, gc/ms,
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Bortolini, Fabiana. "Comportamento das fermentações alcoólicas e acéticas de fermentados de kiwi (Actinidia deliciosa)." Florianópolis, SC, 2001. http://repositorio.ufsc.br/xmlui/handle/123456789/81512.

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Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.<br>Made available in DSpace on 2012-10-19T04:51:32Z (GMT). No. of bitstreams: 0<br>O Brasil é um dos principais produtores mundiais de frutas e, no entanto, o país apresenta altos índices de perdas pós-colheita, incluindo o não aproveitamento de excedentes de safra. Santa Catarina é o principal produtor nacional de kiwi. A cultura vem se expandindo e, para os próximos anos, alguns milhões de frutas não serão comercializadas in natura por não apresen
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Angelini, Rodrigo. "Desidratação osmotica de kiwi (Actinidia deliciosa L) : estudo da reutilização da solução osmotica." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254412.

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Orientadores: Hilary Castle de Menezes, Jose Gilberto Jardine<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T11:12:35Z (GMT). No. of bitstreams: 1 Angelini_Rodrigo_M.pdf: 12796528 bytes, checksum: 9d51536574b9249a15db111e92c5bb67 (MD5) Previous issue date: 2003<br>Resumo: O presente trabalho teve como objetivo avaliar a viabilidade da reutilização do xarope proveniente da desidratação osmótica de kiwis em fatias, em processamentos subseqüentes. Seis desidratações consecutivas, de quatro horas cada,
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Buchweitz, Paulo Renato. "Avaliação da pre-secagem osmotica de kiki (Actinidia deliciosa) complementada por processos convencionais." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254405.

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Orientador: Hilary Castle de Menezes<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T04:09:07Z (GMT). No. of bitstreams: 1 Buchweitz_PauloRenato_D.pdf: 3265983 bytes, checksum: 57291d57e5ec02775a2fcdf1204dd61a (MD5) Previous issue date: 2005<br>Resumo: Em algumas regiões do Brasil a cultura do kiwi encontrou bom potencial para o seu desenvolvimento. A cultivar Hayward destaca-se pela produção de frutos com elevada qualidade no sabor, tamanho, conservação e valor nutricional. Até o momento a maioria das pe
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Azevedo, Thiago Vargas Escobar. "Da deliciosa indolência à atividade petulante: trabalho e ócio na antropologia de Rousseau." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/8/8133/tde-09062015-122644/.

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Trata-se de analisar a elaboração conceitual e a função das noções de \"trabalho\", \"indolência\" e \"ócio\" na antropologia de Rousseau, apontando de que maneira é possível realizar a leitura da gênese da humanidade e da gênese da história a partir da gênese do trabalho. Pretende-se também examinar como o desenvolvimento das formas de trabalho permite pensarmos o labor em suas variadas categorias: Rousseau descreve e distingue qualitativamente diversas espécies de trabalho humanos sempre considerando os dados heterogêneos que compõe os sucessivos quadros do estado de natureza histórico. No p
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Tavares, Débora Fernandes. "Avaliação de bioestimulantes para potenciar o abrolhamento em actinidia (Actinidia deliciosa cv. Hayward)." Master's thesis, ISA-UL, 2016. http://hdl.handle.net/10400.5/12937.

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Mestrado em Engenharia Agronómica - Hortofruticultura e Viticultura - Instituto Superior de Agronomia - UL<br>Em Portugal, a cultura da actinídia está maioritariamente distribuída em zonas com invernos amenos, onde se inclui a região da Bairrada. Contudo, para a cultura abrolhar bem, necessita de pelo menos 600 a 800 horas de frio, que nem sempre ocorrem nesta região. Dada a importância da cultura e o número crescente de novas áreas, torna-se importante o estudo de soluções eficazes para a quebra da dormência. Foi então delineado um ensaio experimental, contemplando um conjunto de produtos exi
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Books on the topic "Deliciosa"

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ill, Mora Francisco X., ed. Delicious hulabaloo =: Pachanga deliciosa. Piñata Books, 1998.

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Helen, Cooper. ¡Deliciosa! Editorial Juventud, 2006.

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Weber, Nico Joana. Monstera deliciosa. Grass Publishers, 2018.

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Saldívar, Luz María. La deliciosa guayaba. Instituto Cultural de Aguascalientes, 1997.

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Llore, Ana Ma. Cocino deliciosa para diabéticos. Pargon Books, 2006.

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1960-, Lee Steve, ed. Práctica y deliciosa!: Cocina sin gluten. Cute Ediciones, 2010.

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Barnes, Lisa. Cocinando para el bebe: Saludable -- casera -- deliciosa. Advanced Marketing, 2009.

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Ray, Kachatorian, Cordera Laura, Roza I. Ana Maria, De Jourdain Concepción O, and Williams-Sonoma, eds. Comida reconfortante: [cálida y hogareña, deliciosa y sustanciosa]. Degustis, 2009.

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Gilles, Laurendon, ed. Cocina monacal: Las recetas mejor guardadas de una deliciosa tradición. Grijalbo, 2011.

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Dias, João Castanho. Uma longa e deliciosa viagem: O primeiro livro da história do queijo no Brasil. Editora Barleus, 2010.

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Book chapters on the topic "Deliciosa"

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Lim, T. K. "Monstera deliciosa." In Edible Medicinal and Non-Medicinal Plants. Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-90-481-8661-7_38.

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Lim, T. K. "Actinidia deliciosa." In Edible Medicinal and Non-Medicinal Plants. Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-90-481-8661-7_4.

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Montag, Andreas. "Kiwi (Actinidia deliciosa)." In Pflanzen und Haut. Springer Berlin Heidelberg, 2023. http://dx.doi.org/10.1007/978-3-662-63014-3_77.

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Reddy, P. Parvatha. "Kiwi, Actinidia deliciosa." In Nematode Diseases of Fruit Crops and their Management. CRC Press, 2025. https://doi.org/10.1201/9781003623106-19.

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Sastry, K. Subramanya, Bikash Mandal, John Hammond, S. W. Scott, and R. W. Briddon. "Actinidia deliciosa (Fuzzy kiwifruit)." In Encyclopedia of Plant Viruses and Viroids. Springer India, 2019. http://dx.doi.org/10.1007/978-81-322-3912-3_12.

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Montag, Andreas. "Fensterblatt, Köstliches (Monstera deliciosa)." In Pflanzen und Haut. Springer Berlin Heidelberg, 2023. http://dx.doi.org/10.1007/978-3-662-63014-3_50.

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Yazawa, M., T. Matsuyama, and T. Akihama. "Transgenic Kiwi Fruit (Actinidia deliciosa)." In Transgenic Crops II. Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-642-56901-2_1.

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Oliveira, M. M., J. G. Barroso, M. Martins, and M. S. Pais. "Genetic Transformation in Actinidia deliciosa (Kiwifruit)." In Plant Protoplasts and Genetic Engineering V. Springer Berlin Heidelberg, 1994. http://dx.doi.org/10.1007/978-3-662-09366-5_14.

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Raman, Vivek Kumar, Sunil Kumar Chauhan, and Arijit Chaudhuri. "Actinidia Deliciosa: A Nature’s Boon to Modern Pharmacotherapeutics." In Applied Pharmaceutical Science and Microbiology. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003019565-5.

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Pedroso, M. C., M. M. Oliveira, and M. S. Pais. "Protoplasts from Actinidia Deliciosa (Kiwi): Obtention and Culture." In Progress in Plant Protoplast Research. Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-2788-9_18.

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Conference papers on the topic "Deliciosa"

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Lewin, Daniel R. "Food for thought: Delicious problems for Process System Engineering (PSE) courses." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.119270.

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Active learning is widely recognized as an effective teaching approach that can improve classroom outcomes. This is enabled by providing the time for students to apply new knowledge, make mistakes, correct them, and repeat the process until mastery is achieved. One way to implement active learning is through the flipped classroom paradigm. However, to be effective, active learning depends on providing students with a variety of open-ended problems, ranging in difficulty from introductory to advanced levels. This paper presents four food-themed problems for use in numerical methods and process
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Macedo, Jérémy, Julien Perron, Ornélie Prioul, Rémi Salmon, and Gobelins. "Monstera deliciosa." In ACM SIGGRAPH ASIA 2010 Computer Animation Festival. ACM Press, 2010. http://dx.doi.org/10.1145/1900264.1900304.

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Sebag, Annabel. "Monstera Deliciosa." In ACM SIGGRAPH 2010 Computer Animation Fesitval. ACM Press, 2010. http://dx.doi.org/10.1145/1836623.1836673.

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ВАШАНОВА, Д. Г., та Т. В. ДЕРЕВЯГИНА. "К ИЗУЧЕНИЮ РАЗНОВИДНОСТЕЙ МОНСТЕРЫ ДЕЛИКАТЕСНОЙ (MONSTERA DELICIOSA L.) В УСЛОВИЯХ ЗАКРЫТОГО ГРУНТА". У ПРОБЛЕМЫ ИНТРОДУКЦИИ РАСТЕНИЙ И СОХРАНЕНИЯ БИОЛОГИЧЕСКИХ РЕСУРСОВ. Voronezh State University, 2023. http://dx.doi.org/10.17308/978-5-907669-40-6-2023-8.

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Проведен анализ основных разновидностей Monstera deliciosa. Установлены морфологические различия двух взрослых растений Monstera deliciosa и Monstera deliciosa var. borsigiana в условиях оранжереи ботанического сада ВГУ.
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CHAGURI, L., A. G. PINA, L. INTROPIDI, and V. MAEDA. "CINÉTICA DE SECAGEM DE KIWI (ACTINIDIA DELICIOSA VAR. HAYWARD)." In XX Congresso Brasileiro de Engenharia Química. Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeq2014-1499-18989-143204.

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Ramos, Afonso, Sandra Almeida, Luísa Ganço, Patricia Costa, and António Pereira. "Impact of Acid Rain with Different pH Values in Monstera deliciosa Plants." In International Congress of CiiEM. MDPI, 2023. http://dx.doi.org/10.3390/msf2023022021.

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Clementino dos Santos, Maria de Fátima, Poliana Martins Pereira, Josefa Batista Fernandes, Marina Grazielle Silva Dos Santos, juliano Levi Ferreira Morais, and Fabiana Augusta Santiago Beltrão. "PRODUÇÃO E AVALIAÇÃO MICROBIOLÓGICA DE IOGURTE DE LEITE CAPRINO SABOR KIWI (Actinidia deliciosa)." In V ENCONTRO NACIONAL DA AGROINDúSTRIA. Galoa, 2019. http://dx.doi.org/10.17648/enag-2019-115067.

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Inácio da Silva, Maria, Paula Rayane de Alemar Silva, Wilson Victor Alves Martins, and Maria da Conceição Martins Ribeiro. "APLICAÇÃO DE FRUTOS DE KIWI (Actinidia deliciosa A. Chevalier cultivar ‘Hayward’) NA ELABORAÇÃO DE LICORES." In I Congresso Internacional das Ciências Agrárias. Instituto Internacional Despertando Vocações, 2016. http://dx.doi.org/10.31692/2526-7701.icointerpdvagro.2016.00010.

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Inácio da Silva, Maria, Francisco das Chagas de Sousa, Joabis Nobre Martins, and Maria da Conceição Martins Ribeiro. "AVALIAÇÃO DA QUALIDADE FÍSICO-QUÍMICA DE KIWI (Actinidia deliciosa A. Chevalier cultivar ‘Hayward’) MINIMAMENTE PROCESSADO." In I Congresso Internacional das Ciências Agrárias. Instituto Internacional Despertando Vocações, 2016. http://dx.doi.org/10.31692/2526-7701.icointerpdvagro.2016.00014.

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S. A., G., R. G. R., J. E. A. A., V. M. S. S., and F. C. S. "ESTUDO DA INCORPORAÇÃO DE SOLIDOS SOLÚVEIS DURANTE O PROCESSO DE DESIDRATAÇÃO OSMÓTICA DE KIWI (Actinidia deliciosa)." In IV ENCONTRO NACIONAL DA AGROINDúSTRIA. Galoa, 2018. http://dx.doi.org/10.17648/enag-2018-91609.

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Reports on the topic "Deliciosa"

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Flórez Martínez, Diego Hernando. Escaneo científico para el desarrollo de infusiones herbales con agraz (Vaccinium meridionale Sw). Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, 2021. http://dx.doi.org/10.21930/agrosavia.escaneocientifico.2021.5.

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En este análisis se identifican y examinan las principales tendencias de investigación relacionadas con el desarrollo de infusiones herbales a base de agraz, que ha ganado interés tanto en la industria alimentaria como en la investigación científica debido a sus potenciales beneficios para la salud. Estas infusiones no solo capturan el sabor característico del agraz, también conocido como mortiño, un fruto pequeño y ácido nativo de las zonas altas de los Andes colombianos, apreciado por su alto contenido en antioxidantes, vitaminas y otros compuestos bioactivos, sino que también ofrecen una fo
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2

BAYES GARCIA, LAURA. DELICIOSOS POLIMORFOS. ILUSTRE COLEGIO OFICIAL DE GEOLOGOS, 2017. http://dx.doi.org/10.21028/lbg.2017.01.09.

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3

Domoto, Paul A., and Lynn R. Schroeder. Performance of Gibson Golden Delicious on Dwarfing Rootstocks. Iowa State University, Digital Repository, 2012. http://dx.doi.org/10.31274/farmprogressreports-180814-2488.

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4

Domoto, Paul A., and Lynn R. Schroeder. Performance of Gibson Golden Delicious on Dwarfing Rootstocks. Iowa State University, Digital Repository, 2013. http://dx.doi.org/10.31274/farmprogressreports-180814-436.

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5

Baugher, Tara A. Growth, yield and fruit quality of 'delicious' apple strains. West Virginia University Agricultural Experiment Station, 1990. http://dx.doi.org/10.33915/agnic.596.

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Baugher, Tara A. Growth, yield and fruit quality of 'delicious' apple strains. West Virginia University Agricultural Experiment Station, 1990. http://dx.doi.org/10.33915/agnic.702.

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7

Team Yeast Feast, Team Yeast Feast. Engineered nutritional yeasts as versatile and delicious cell-based meals. Experiment, 2023. http://dx.doi.org/10.18258/57496.

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8

Vielmini, Fabrizio. Historic Sites with Tasty Bites: Exploring Uzbekistan’s Potential for Agro-Culinary Tourism. TOSHKENT SHAHRIDAGI XALQARO VESTMINSTER UNIVERSITETI, 2020. https://doi.org/10.70735/ndop2868.

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The agro-tourism subsector is underdeveloped but has the potential to create livelihoods in rural areas. Agro tourism often takes place at the household level—Its potential contribution to the tourism sector and household wellbeing is unexplored. Developing the “Delicious Uzbekistan” brand may support the country as a destination for food tourism. Viniculture could extend tourism to more destinations and strengthen the brand
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9

Katuuramu, Dennis, Gail R. Nonnecke, and Paul A. Domoto. Influence of Rootstocks and Crop Load Ratios on Gibson Golden Delicious Apple Yield and Fruit Quality. Iowa State University, Digital Repository, 2011. http://dx.doi.org/10.31274/farmprogressreports-180814-341.

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10

Galili, Naftali, Roger P. Rohrbach, Itzhak Shmulevich, Yoram Fuchs, and Giora Zauberman. Non-Destructive Quality Sensing of High-Value Agricultural Commodities Through Response Analysis. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7570549.bard.

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The objectives of this project were to develop nondestructive methods for detection of internal properties and firmness of fruits and vegetables. One method was based on a soft piezoelectric film transducer developed in the Technion, for analysis of fruit response to low-energy excitation. The second method was a dot-matrix piezoelectric transducer of North Carolina State University, developed for contact-pressure analysis of fruit during impact. Two research teams, one in Israel and the other in North Carolina, coordinated their research effort according to the specific objectives of the proj
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