The present study aimed to investigate the effects of natural zeolite, clay and peat amendments on the growth and NaCl absorptions of lettuce (Lactuca sativa […]
Process of heat treatment and changes in garlic properties
This paper aims to present the results of research focused on the heat treatment of garlic (Allium sativum) into black garlic. The research compared three […]
Diminished work ability as a contributing factor for farmer’s interest in switching to organic production
Previous studies suggest organic producers have diminished work ability, but it is unclear if this is due to pre-existing conditions or work exposures in organic […]
Assessment of consumer awareness regarding the implementation of innovative food packaging
Food packaging fulfills many practical functions. They protect against harmful external factors and facilitate transport, distribution on the market, and storage of products in households. […]
Sensory assessment and consumer acceptability of confectionery products made with pine cones
The non-timber part of the forest includes mushrooms, berries, cones, shoots etc. The aim of this study was to evaluate consumer acceptability of confectionery products […]
Organizational identification, workaholism, and burnout: a cross-sectional study of age, gender, tenure, and work arrangements
This study investigates the relationships between organizational identification (OI), workaholism, and burnout among employed individuals in Latvia, with a focus on how gender, age, and […]