86,588 research outputs found
Mapping Ecosystem Services Bundles for Spatial Planning with the AHP Technique: A Case Study in Tuscany (Italy)
No full textAgricultural and forest ecosystems provide multiple ecosystem services (ESs) fundamental to the well-being and quality of life of citizens. However, in the European context, these ecosystems are often threatened by processes of urban development, around cities, or abandonment, in mountainous or remote areas. Faced with the need for solutions oriented towards greater sustainability and resilience of socio-ecological systems, planning should contribute to rebuilding more integrated and mutually beneficial relationships between urban and rural areas, ensuring the effective production of multiple ESs. The regulation and management of ESs are complex and require scientifically sound and widely understandable policies and governance models, based on detailed assessment methods. This paper proposes a method for mapping and bundling the supply of five ESs produced in agricultural and forest areas, based on the processing of open source territorial data through the analytic hierarchy process (AHP), and tailored for the Tuscany region (Italy). The method integrates the land use and land cover map with other data to obtain a comprehensive ESs assessment, and then uses cluster analysis to identify bundles of ESs. Based on a first trial, the method seems to show high potentialities as a Decision Support System to promote innovative governance models for ES management
La vegetazione della Provincia di Pisa. Ambito delle Colline Pisane tra la Valle d'Elsa e la Valle del Tora
No full text'Bat-like' choroid plexus and other sonographic features in trisomy 22 at the first trimester of pregnancy.
No full textMetabolismo urbano ed ecosystem services nella pianificazione degli spazi aperti: un’ipotesi per la Piana di Lucca
No full textInfluence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer
No full textDrying techniques are important for hop storage and quality. The stage of hop addition in beer is another important issue. This study focuses the impact of two drying techniques [freeze-dryer (F) and hot-stove (H)] of Cascade hop, on the chemical, aromatic and sensory quality of beer, comparing beers produced without (BF and BH) and with dry-hopping technique (BFDH and BHDH). Dry-hopping with H significantly increased the bitterness index and reduced the titratable acidity. Isoamyl acetate (450.60 mu g/L) and ethyl caprylate (313.60 mu g/L) were in high content especially in BH while, ethyl-n-caproate (359.37 mu g/L) had the highest content in BF. The beers made with dry-hopping technique, had a significantly higher content in terpenes especially in BFDH (1006.18 mu g/L). Sensory evaluation indicated difference preferences, with freeze-dried hop beers generally favored. In conclusion, depending on the type of beer desired, hops dried in different way and a specific hopping technique can be chosen
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