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Relevant bibliographies by topics / Knot healthiness

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Journal articles

Academic literature on the topic 'Knot healthiness'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Knot healthiness"

1

Barszcz, Anna, Anna Sandak, and Jakub Sandak. "Knottiness of spruce stems from the Dolomites as the basis for distinguishing quality zones in roundwood." Folia Forestalia Polonica, Series A - Forestry 52(2) (July 1, 2010): 89–97. https://doi.org/10.5281/zenodo.30610.

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The study was conducted on 9 sample of Norway spruce [Picea abies (L.) Karst] trees, aged 150 years, from three upper subalpine stands in the region of the Dolomites. The knots were classified into three categories of healthiness and three categories of intergrowth with the surrounding wood. Differences in diameters and relative diameters of knots classified into three categories of healthiness and three categories of intergrowth with the surrounding wood was shown on a merchantable bole divided into 10 equal sections. The frequency of occurrence of knots under the analysed categories was the

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2

Barszcz, Anna, Anna Sandak, and Jakub Sandak. "Size and localisation of knots in timber from mountain spruce stands in the Dolomites." Folia Forestalia Polonica, Series A - Forestry 52(1) (September 8, 2015): 13–19. https://doi.org/10.5281/zenodo.30608.

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The aim of the study was evaluation of knots in wood of 150-year-old Norway spruce [Picea abies (L.) Karst.] in stands situated at the altitude of 1450– 1740 m above sea level in the Dolomites in Italian section of the Alps. In selected stands, spruce trees were cut down and their length, stem thickness, height to the crown base and stem diameters at every 1 m along the length of merchantable bole were measured. The diameter of knots was measured and they were classified according to their healthiness and the degree of their tightness with the surrounding wood. The relative knot diameter

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3

Damen, Femke, Ruud Verkerk, and Bea Steenbekkers. "Healthiness, naturalness and sustainability perception of adolescents toward chocolate snack bars." British Food Journal 124, no. 13 (2022): 200–218. http://dx.doi.org/10.1108/bfj-09-2021-0964.

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PurposeAdolescence is a period in which autonomy grows and where children develop into independent and active consumers and a period in which their food choices are also becoming more autonomous. Snacking is known to increase during the period of adolescence and the snack choice of adolescents is often unhealthy. Therefore, the purpose of this study is to know when adolescents perceive a snack as healthy. As healthiness perception could be linked to the perception of naturalness and sustainability of a snack, these are interesting product characteristics to study as well.Design/methodology/app

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4

Laguna, Laura, Beatriz Gómez, María D. Garrido, Susana Fiszman, Amparo Tarrega, and María B. Linares. "Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?" Foods 9, no. 9 (2020): 1257. http://dx.doi.org/10.3390/foods9091257.

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A ready-to-eat meal is a prepared meal within a container or package that requires little preparation or heating before consumption. Despite ready-to-eat meals being widely consumed, to date, little information is available on the consumers’ perceptions of such products in comparison to a homemade meal. Thus, three groups of eighty participants took part in the present study; each group evaluated five ready-to-eat meals (Pasta, Meatballs, Salad, Beans, and a Sandwich) using one of the following conditions: (i) observation of the packaging, (ii) observation of the meal on a plate (photographs),

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5

Souza, Larissa Laura Gonçalves Fernandes de, Marcus Tulio Cunha dos Santos Filho, João Paulo Lima de Oliveira, and Jéssica Ferreira Rodrigues. "Sourdough bread: Consumer perceptions and attitudes." Research, Society and Development 14, no. 5 (2025): e8614548867. https://doi.org/10.33448/rsd-v14i5.48867.

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Faced with new market trends and consumer desires for healthier and more natural products, the bakery sector has sought innovative alternatives to remain attractive to the public. This project aimed to study the beliefs and attitudes of consumers about their consumption and nutritional aspects of sourdough bread (SB). An online survey was conducted to assess consumer knowledge about the product using Google Forms. The questionnaire evaluated issues related to consumer knowledge about the characterization of SB, purchase intention, and the influence of bread labeling on consumer perceptions and

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6

Sampaio, Ulliana Marques, Pedro Campelo, Yoon Kil Chang, and Maria Teresa Pedrosa Silva Clerici. "Effects of micronized-roasted coffee concentration and temperature process on technological properties of rice-based extruded." Research, Society and Development 10, no. 4 (2021): e54510414529. http://dx.doi.org/10.33448/rsd-v10i4.14529.

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New ingredients have been used in extruded products to increase the healthiness and regionalization of these products. However, the process variables that can interfere with the technological quality of the product should be studied, aimed at good acceptance by consumers. This study aimed to evaluate the effects of the concentration of micronized roasted coffee (MRC) and the barrel temperature on the technological properties of rice-based extrudates. The extrudates were made with 3 and 8% MRC to replace rice flour and processed in a mono-extruder at 140 and 180 oC. They were characterized for

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7

Charkiewicz, Angelika Edyta. "Is Copper Still Safe for Us? What Do We Know and What Are the Latest Literature Statements?" Current Issues in Molecular Biology 46, no. 8 (2024): 8441–63. http://dx.doi.org/10.3390/cimb46080498.

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Copper (Cu) is a precious metal and one of the three most abundant trace elements in the body (50–120 mg). It is involved in a large number of cellular mechanisms and pathways and is an essential cofactor in the function of cellular enzymes. Both its excess and deficiency may be harmful for many diseases. Even small changes in Cu concentration may be associated with significant toxicity. Consequently, it can be damaging to any organ or tissue in our body, beginning with harmful effects already at the molecular level and then affecting the degradation of individual tissues/organs and the slow d

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8

Aguilera Serrano, Carlos, Carmen Heredia Pareja, and Antonio Heredia Rufián. "El impacto de la Beneficencia en la gestión, tratamiento y cuidado de los dementes alcalaínos en el s. XIX." Nº 9 Diceimbre de 2019, no. 9 (December 12, 2019): 22–28. http://dx.doi.org/10.35761/reesme.2019.9.04.

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During the 19th century, in Spain, different laws and orders for the establishment and organization of the Charity Public took place, being the public authorities who were to exercise social charity to the most vulnerable. In this context, further influenced by the emergence of Moral Treatment, a new philosophical and action concept was activated in management, treatment and care for the mentally ill, considered then insane and/or madness. Health care placed a greater emphasis on occupational activity as therapy, as well as improving healthiness and hygienic conditions. However, many factors m

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9

Choudhury, Sohel Reza, Abu Ahmed Shamim, Nazma Shaheen, et al. "Identification of frequently consumed commercially prepared ready-to-eat foods and beverages in Bangladesh." Bioresearch Communications 7, no. 2 (2021): 1019–30. http://dx.doi.org/10.3329/brc.v7i2.54377.

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Ready-to-eat processed foods and beverages are eaten without further cooking or processing. These are generally energy-dense and contain a high amount of saturated fat, sodium, and added sugar. The consumption pattern of these foods varies regionally, seasonally, and agewise. The present study aims to identify commercially prepared ready-to-eat processed foods and beverages frequently consumed by different age groups in rural and urban areas of Bangladesh during the month of Ramadan and the non-Ramadan period. In this cross-sectional study, 948 individuals from 480 households in all eight admi

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10

Supriatna, Jatna. "Biodiversity Indexes: Value and Evaluation Purposes." E3S Web of Conferences 48 (2018): 01001. http://dx.doi.org/10.1051/e3sconf/20184801001.

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Biodiversity is a word recently introduced by experts in the field of biology. This word became more meaningful after Edward O. Wilson of Harvard University introduced it in a book entitled Biodiversity, an extension of biological diversity, in 1989 [11]. In subsequent developments, it became very popular and used not only by environmental biologists but also by researchers, environmentalists, funders, educators, social experts, economists, policy makers, and many others, although many do not know what that means. Biodiversity includes variations within the biological community, where living s

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