A Comparative Assessment of the Response of Two Species of Cucumber Beetles (Coleoptera: Chrysomelidae) to Visual and Olfactory Cues and Prospects for Mass Trapping

Jaime C Piñero

doi:10.1093/jee/toy094

A Comparative Assessment of the Response of Two Species of Cucumber Beetles (Coleoptera: Chrysomelidae) to Visual and Olfactory Cues and Prospects for Mass Trapping

Journal of Economic Entomology ◽

10.1093/jee/toy094 ◽

2018 ◽

Vol 111 (3) ◽

pp. 1439-1445 ◽

Cited By ~ 1

Author(s):

Jaime C Piñero

Keyword(s):

Comparative Assessment ◽

Olfactory Cues ◽

Mass Trapping ◽

Cucumber Beetles

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Skill decay: A comparative assessment of training protocols and individual differences in the loss and reacquisition of complex skills

PsycEXTRA Dataset ◽

10.1037/e430042005-001 ◽

2002 ◽

Cited By ~ 2

Author(s):

Winfred Arthur ◽

Winston Bennett ◽

Eric A. Day ◽

Theresa L. McNelly

Keyword(s):

Individual Differences ◽

Comparative Assessment ◽

Complex Skills ◽

Training Protocols

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Love at first sniff: Testosterone and olfactory cues of attraction

PsycEXTRA Dataset ◽

10.1037/e633982013-816 ◽

2007 ◽

Author(s):

Kelly Gildersleeve ◽

Marc B. Setterlund

Keyword(s):

Olfactory Cues

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Comparative assessment of polyphenolic content and antioxidant capacity of Arnica montana samples differentiated on organ types from wild populations in the Romanian Eastern Carpathians

Planta Medica ◽

10.1055/s-0035-1565813 ◽

2015 ◽

Vol 81 (16) ◽

Author(s):

CP Stefanache ◽

T Adriana ◽

D Doina ◽

M Anca

Keyword(s):

Antioxidant Capacity ◽

Comparative Assessment ◽

Wild Populations ◽

Arnica Montana ◽

Eastern Carpathians ◽

Polyphenolic Content

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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