Publikasjoner
NIBIOs ansatte publiserer flere hundre vitenskapelige artikler og forskningsrapporter hvert år. Her finner du referanser og lenker til publikasjoner og andre forsknings- og formidlingsaktiviteter. Samlingen oppdateres løpende med både nytt og historisk materiale. For mer informasjon om NIBIOs publikasjoner, besøk NIBIOs bibliotek.
2016
Sammendrag
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Forfattere
Tage ThorstensenSammendrag
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Sammendrag
The aim of cell wall modification is to keep wood moisture content (MC) below favorable conditions for decay organisms. However, thermally modified, furfurylated, and acetylated woods partly show higher MCs than untreated wood in outdoor exposure. The open question is to which extent decay is influenced by the presence of liquid water in cell lumens. The present paper contributes to this topic and reports on physiological threshold values for wood decay fungi with respect to modified wood. In total, 4200 specimens made from acetylated, furfurylated, and thermally modified beech wood (Fagus sylvatica L.) and Scots pine sapwood (sW) (Pinus sylvestris L.) were exposed to Coniophora puteana and Trametes versicolor. Piles consisting of 50 small specimens were incubated above malt agar in Erlenmeyer flasks for 16 weeks. In general, pile upward mass loss (ML) and MC decreased. Threshold values for fungal growth and decay (ML ≥ 2%) were determined. In summary, the minimum MC for fungal decay was slightly below fiber saturation point of the majority of the untreated and differently modified materials. Surprisingly, T. versicolor was able to degrade untreated beech wood at a minimum of 15% MC, and growth was possible at 13% MC. By contrast, untreated pine sW was not decayed by C. puteana at less than 29% MC.
Sammendrag
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Sammendrag
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Forfattere
Zhibo HamborgSammendrag
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Forfattere
Vincenzina Caputo Ricardo Scarpa Rudolfo M. Jr. NaygaSammendrag
We examine the effects of adding an independent food attribute on consumers’ willingness to pay (WTP) estimates for both cue and independent food attributes. In three separate choice experiments, a cue attribute present along the entire sequence of choices had independent food attributes enucleated and made explicit from the cue at later stages. Logit models were estimated using (i) a complete panel approach; (ii) error components and (iii) utility in WTP-space. Results suggest that the way a subject processes food attributes depends not only on the design dimensions but also on food attributes’ functional roles. When complexity of designs increases, models that account for different sources of heterogeneity have better fit to the data.
Forfattere
Jorunn Skjermo Silje Forbord Aleksander Handå Kristine Steinhovden Vera Kristinova Rasa Slizyte Sophie Fische Michael Roleda Rosa Jonsdottir Ronan PierreSammendrag
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Forfattere
Jorunn Skjermo Silje Forbord Aleksander Handå Kristine Steinhovden Vera Kristinova Rasa Slizyte Sophie Fische Michael Roleda Rosa Jonsdottir Ronan PierreSammendrag
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Forfattere
Adam O'toole David Andersson Achim Gerlach Bruno Glaser Claudia Kammann Jürgen Kern Kirsi Kuoppamäki Jan Mumme Hans-Peter Schmidt Michael Schulze Franziska Srocke Marianne Stenrød John StenströmSammendrag
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