“…It assesses the Park's distinct but interrelated systems - circulation, topography, vegetation, and wildlife - and presents a sector-by-sector analysis of 21 project areas. …”

“…The results obtained with these methods come (i) from Ventrobasal Thalamic Nuclei (VB) and Somato sensory Cortex (SSI) in Chronic Pain Animals (CPAs), (ii) from Primary Visual (V1) and (SSI) in rat Cortices and, finally, (iii) from IL human Thalamus Nuclei in patients suffering from states of disordered consciousness like Persistent Vegetative State (PVS) and Minimum Conscious State (MCS)…”

“…They are the most important of the naturally occurring pigments and are responsible for the various colors of different fruits, vegetables, and plant parts. Marine carotenoids and their unique structures are responsible for the color of many fish, shellfish, and algae. …”

“…The data indicate that export measures were applied across the whole spectrum of agricultural and food products, but grains, oilseeds and vegetable oils were particularly targeted. A variety of measures were employed at least one time on at least on product. …”

“…Disinfection is a method used to destroy most microbial forms, especially vegetative pathogens, by using physical and chemical procedures such as chlorination, UV radiation, boiling, vapor, etc. …”

“…Closed-field cultivation by means of agri-cubes, plant factories, vertical farming structures, and roof-top solar greenhouses has become the backbone of sustainable agriculture for producing all-year-round fresh fruits and vegetables. This book is an attempt to explore several profound questions such as how digital technology and simulation models have saved energy in commercial greenhouses, and why growers prefer LPWAN sensors and IoT monitoring devices over the traditional timer-based controllers? …”

“…Agricultural products such as fruit, vegetables, and cereal are believed to be some of the most crucial sources of certain phytonutrients necessary for humans, such as vitamins, dietary fibers, and minerals. …”

“…The postharvest handling of horticultural produce is of major importance because fresh fruit and vegetables are highly perishable. It is estimated that 30% of produced horticultural commodities are lost in processes between harvest and consumption, and the reduction in these losses is currently imperative because it will impact the amount of produced food, introducing benefits on agricultural inputs, water, and land use and contributing to the sustainability of agriculture and the planet. …”