An ecophysiological model of plant–pest interactions: the role of nutrient and water availability

Empirical studies have shown that particular irrigation/fertilization regimes can reduce pest populations in agroecosystems. This appears to promise that the ecological concept of bottom-up control can be applied to pest management. However, a conceptual framework is necessary to develop a mechanistic basis for empirical evidence. Here, we couple a mechanistic plant growth model with a pest population model. We demonstrate its utility by applying it to the peach–green aphid system. Aphids are herbivores which feed on the plant phloem, deplete plants’ resources and (potentially) transmit viral diseases. The model reproduces system properties observed in field studies and shows under which conditions the diametrically opposed plant vigour and plant stress hypotheses find support. We show that the effect of fertilization/irrigation on the pest population cannot be simply reduced as positive or negative. In fact, the magnitude and direction of any effect depend on the precise level of fertilization/irrigation and on the date of observation. We show that a new synthesis of experimental data can emerge by embedding a mechanistic plant growth model, widely studied in agronomy, in a consumer–resource modelling framework, widely studied in ecology. The future challenge is to use this insight to inform practical decision making by farmers and growers.     

Thermo-Optical Property Degradation of ITO-Coated Aluminized Polyimide Thin Films Under VUV and Low-Energy Proton Radiation

Metallurgical and Materials Transactions A - We studied thermo-optical property degradation of indium tin oxide (ITO)-coated aluminized polyimide thin films under exposure to vacuum ultraviolet...     

Enhancing the Electrical Conductivity of Electrolytic Tough Pitch Copper Rods Processed by Incremental Equal Channel Angular Pressing

Metallurgical and Materials Transactions A - Electrolytic tough pitch copper rods were processed by Incremental Equal Channel Angular Pressing and subjected to short-term annealing. Conductivity of...     

What motivates ‘free’ revealing? Measuring outbound non-pecuniary openness,innovation types and expectations of future profit growth

Open innovation (OI) refers to the inbound and outbound flows of knowledge beyond the boundary of the organization, which can be in the form of pecuniary or non-pecuniary exchanges. Investigation into pecuniary and inbound innovation types has advanced rapidly, but non-pecuniary outbound OI (free revealing) has received less attention. Presenting a scale developed through a systematic literature review, expert testing and exploratory factor analysis, we show that revealing is reflected by five motivational factors, namely seeking complementary capabilities, product diffusion, strategic spillovers, product enhancement, and co-creation with firms. Regression models show that these factors influence the variety of innovation types and shareholder expectations of value capture through future returns.

     

Molecular Approach to Electrochemically Switchable Monolayer MoS2 Transistors

As Moore's law is running to its physical limit, tomorrow's electronic systems can be leveraged to a higher value by integrating “More than Moore” technologies into CMOS digital circuits. The hybrid heterostructure composed of two-dimensional (2D) semiconductors and molecular materials represents a powerful strategy to confer new properties to the former components, realize stimuli-responsive functional devices, and enable diversification in “More than Moore” technologies. Here, an ionic liquid (IL) gated 2D MoS₂ field-effect transistor (FET) with molecular functionalization is fabricated. The suitably designed ferrocene-substituted alkanethiol molecules not only improve the FET performance, but also show reversible electrochemical switching on the surface of MoS₂. Field-effect mobility of monolayer MoS₂ reaches values as high as ≈116 cm² V⁻¹ s⁻¹ with I_on/I_off ratio exceeding 10⁵. Molecules in their neutral or charged state impose distinct doping effect, efficiently tuning the electron density in monolayer MoS₂. It is noteworthy that the joint doping effect from IL and switchable molecules results in the steep subthreshold swing of MoS₂ FET in the backward sweep. These results demonstrate that the device architecture represents an unprecedented and powerful strategy to fabricate switchable 2D FET with a chemically programmed electrochemical signal as a remote control, paving the road toward novel functional devices.     

The dynamic capabilities perspective of strategic management: a co-citation analysis

Scientometrics - Dynamic capabilities currently emerge as a vibrant field of study within the theoretical framework based on resource and strategic management. To this end, and as a complex field...     

Influence of pineapple,apple and melon by‐products on cookies: physicochemical and sensory aspects

Physicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made of pineapple, apple and melon by‐products, in the concentrations 5%, 10% and 15%. Cookies with 15% of melon flour were prominent in relation to the nutritional aspects, especially about the contents of fibres (4.67–6.46%) and ash (1.74–2.25%). The use of these by‐products resulted in slightly darker cookies, with variations in diameter and in the expansion factor. There was a positive influence of the use of the pineapple by‐product concerning consumers' preference. Additionally, the cookies with 15% of pineapple by‐product presented the highest acceptance rate (97%) and buying intention (53%). Therefore, the use of fruit by‐products in the development of cookies is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.     

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

The level of eleven target phenolic compounds was evaluated in dry fermented sausages added with vegetable extracts. Grape seed (GSE1 and GSE2) and cocoa extracts, rich in phenolic compounds, were added in the formulation of dry fermented sausages (“salchichón” and “fuet”). Evolution of the major monomeric and oligomeric phenolic compounds of these extracts was evaluated during sausage shelf life by UHPLC-MS/MS. Kind of sausage did not affect significantly overall stability of the target compounds. At the end of the ageing process, catechin and epicatechin were at 54–61%, gallic acid and galloylated flavan-3-ols at 59–91%, oligomeric flavan-3-ols at 72–95% and glycosylated flavonols at 56–88% (in cocoa treatment) and 82–94% (in GSE treatment) of the contents that were added to the meat batter. All phenolic compounds levels did not decrease further significantly after ageing until the end of shelf life. Sensory analyses showed no important differences between control and cocoa added products, while grape seed addition gave these products abnormal sensory profiles. The 0.5% (w/w) addition of vegetal extracts was suitable to enrich dry fermented sausages with health-beneficial polyphenols.