247 research outputs found
Book review: living with hacktivism - from conflict to symbiosis by Vasileios Karagiannopoulos
No full textConvictions of politically-motivated hackers - so-called 'hacktivists' - have hit the headlines in recent years. Living with Hacktivism: From Conflict to Symbiosis offers one of the first legal and regulatory analyses of this evolving phenomena. Author Vasileios Karagiannopoulos attentively guides the reader through the shortcomings of the contemporary legislative cybercrime and cyberterrorism landscape, focusing specifically on the USA and UK. Although Leonie Maria Tanczer would have hoped to see a stronger engagement with the work of ‘hackademics’, the publication is an important contribution to the evolving body of cybercrime literature
A kinetic approach for the estimation of intracellular concentrations of nitrosative species in cells challenged by nitric oxide
No full textThesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Chemical Engineering, 2013.This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.Cataloged from student-submitted PDF version of thesis.Includes bibliographical references.by Vasileios Theodoros Dendroulakis.Ph.D
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts
No full textExploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations
No full textNowadays, the use of non-. Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a state-of-the-art strategy to improve complexity and enhance the analytical composition of the wines. This application has stimulated the interest of understanding how the non-. Saccharomyces yeasts can contribute to the quality of the wines. The study presented here explores the potential use of Starmerella bacillaris (synonym Candida zemplinina) under winemaking conditions. Physiological and genetic characterizations of sixty-three isolates of S. bacillaris, previously isolated from four different varieties of grapes, were carried out. Both analyses revealed a low level of diversity between the isolates of S. bacillaris, while the fermentation trials in laboratory scale demonstrated the good enological performance of this species. The strong fructophilic character of this species and its ability to produce low quantities of ethanol and acetic acid and high amounts of glycerol were confirmed. The results, presented here, demonstrated a potential application of this non-. Saccharomyces species in mixed wine fermentations with S. cerevisiae
SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION
No full textThe aim of this study was to examine the biodiversity of Saccharomyces cerevisiae isolates
from Barbera grapes and musts, from the Monferrato area, in the Piedmont region – North
West Italy. An interdelta element PCR analysis was used to identify and discriminate 636
S. cerevisiae isolates at a strain level. Ninety-six S. cerevisiae that showed different molecular
fingerprints were characterized through physiological tests and laboratory scale
fermentations. A chemical analysis of experimental wines obtained from inoculated
fermentations showed significant differences between the wines. The main variables
considered in the strain differentiation were the residual sugars and the production of
acetic acid, which ranged from 148.64 to 3.44 g/l and from 0.20 to 0.60 g/l, respectively. As
a consequence, strain variability should be considered as a relevant resource to select
suitable starter cultures in order to improve or characterize wines with a close bond to the
geographic region
The "new" doctor-nurse game in decentralization: A case study in southern Sweden
No full textABSTRACT Thesis title: The “new” doctor-nurse game in decentralization –A case study in southern Sweden. Course: BUSM18, Degree Project in Managing People, Knowledge & Change, 15 Credits. Seminar date: 03-06-2010 Author: Vasileios Georgakopoulos Supervisor: Sverre Spoelstra Key words: Decision making, decentralization, popular culture, critical thinking communication, teamwork, stress, E.R series, rational-bounded rational-irrational model, ambiguity. Purpose: To explore the nursing decision making in a decentralized area, taking into consideration the nurses’ knowledge and clinical practice. Method: This research is based on a qualitative approach through interviews. The method which is used on my research is the mix of deductive and inductive approach. Furthermore, it is used the popular culture as an interview technique. Theoretical framework: The theoretical framework which I use deals with the nursing recommendation to the doctors which started from the decade of 90’s. Hence, in order to describe this framework I was inspired from the influential historic overview of decision making model Conclusion: Nurses influence the doctors’ decision making process with three models. First the rational model (Step-By-Step), second the bounded rational model (Recognition-Primed Decision) and third the irrational model (Garbage Can). A basic precondition is to work the nurses in a decentralized health system
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine
No full textDecreasing the ethanol content in wine is a current challenge, mainly due to the global climate change and to the consumer preference for wines from grapes with increased maturity. In this study, a central composite design (CCD) and response surface methodology (RSM) approach was used to investigate the potential application of Starmerella bacillaris (synonym Candida zemplinina) in combination with Saccharomyces cerevisiae, in mixed (co-inoculated and sequential) cultures, to understand better the mechanism of co-habitation and achieve the objective of reducing the ethanol in wines. Laboratory scale fermentations demonstrated a decrease up to 0.7 % (v/v) of ethanol and an increase of about 4.2 g/L of glycerol when S. cerevisiae was inoculated with a delay of 48 h with respect to the inoculation of S. bacillaris. Pilot-scale fermentations, carried out in winemaking conditions, confirmed the laboratory results. This study demonstrates that the combination of strains and inoculation protocol could help to reduce the ethanol content in wines
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation
No full text
Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
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