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Mètode, Annual Review 2021

Science's Structure

Martí Domínguez Romero, dir.

ISSN: 2174-3487

Matèria: ciències

Idioma: anglès

Any ed.: 2021

Enquadernació: rústica

Format: 21 x 28 cm.

Pàgines: 220

Disponibilitat: En existències

18,00 €

Sinopsi

Detalles

SCIENCE'S STRUCTURES
Mètode Science Studies Journal - Volume 11 (2021)

 

OP-ED ARTICLES

Editorial, Martí Domínguez

COVID-19: A forest fire rather than a wave?, Elena Semino

DOCUMENTARY TEXTS

On Big Data: How should we make sense of them?, Fulvio Mazzocchi

Tsunamis, waves, Quixotes, and KO-vid: Metaphors about the pandemic as seen in cartoons, Laura Filardo-Llamas

THE PLANTS OF THE FUTURE. GENOME EDITING IN BIOTECHNOLOGY

The plants of the future. Genome editing in biotechnology, José Pío Beltrán

Plants on demand: Genome editing for plant improvement, Concha Gómez-Mena

From farmers to bioengineers: Sowing genes, harvesting molecules, Diego Orzáez

Producing more food in a sustainable way is possible: Biotechnological and sustainable fertilisation as a way to face population growth, Juan Carlos del Pozo

Designing disease-resistant crops: From basic knowledge to biotechnology, Selena Giménez-Ibánez

Space explorers need to be space farmers: What we know and what we need to know about plant growth in space, F. Javier Medina

STANDARDS. THE BUILDING BLOCKS OF COMPLEXITY

Standards. The building blocks of complexity, Juli Peretó, Manuel Porcar

When biology became engineering: Adopting standards for living systems, Victor de Lorenzo

Can life be standardized? Current challenges in biological standardization, Juli Peretó, Manuel Porcar

Standardisation and social ordering: A change of perspective, Pablo Schyfter

The long and winding road: Accidents and tinkering in software standardization, Sergi Valverde

Towards the right standards: The intersection of open science, responsible research and innovation, and standards, Michele S. Garfinkel

GOOD TO EAT. FOOD AND HEALTH AT A TIME OF INFORMATION OVERLOAD

Good to eat. Food and health at a time of information overload, Gonzalo Casino, Montserrat Rabassa

Feeding, cooking, sharing: A brief social history of food, Patricia Marcela Aguirre

Diet-disease relationships: Recent advances in nutritional epidemiology, Raul Zamora-Ros, Carlos Alberto González

Disentangling nutrition facts from fiction: Towards healthy and sustainable consumption in industrialized societies, Clara Gómez-Donoso, Miguel A. Martínez-González, Maira Bes-Rastrollo

Educational tools for better eating: Origin and evolution of dietary guidelines in Catalonia, Maria Manera, Gemma Salvador

Diet, drugs, and the brain: Are ultra-processed foods a gateway to addiction?, M Carmen Blanco-Gandia, Macarena Gonzalez-Portilla, Marta Rodriguez-Arias

Miracle diets: When eating guidelines cause health problems, Jose Miguel Soriano del Castillo, M. Inmaculada Zarzo Llobell

Evidence-based nutritional guidelines: What is meant by trustworthy recommendations, Joanna Zając, Paulina Głodo, Małgorzata M Bała

OCEANS. THE IMPACT OF GLOBAL CHANGE ON THE SEA

Oceans. The impact of global change on the sea, Carles Pedrós-Alió, Josep Maria Gasol i Piqué, Rafel Simó i Martorell

Beyond global warming: Stressed oceans, globe-wide in the Anthropocene, Carles Pelejero, Eva Calvo

Sea-level rise: Which is the role of glaciers and polar ice sheets?, Francisco José Navarro

Invisible pollution: Emerging marine pollutants, Belen Gonzalez-Gaya

How much warmer is the Mediterranean becoming? Thirty-five years of satellite observations, María José López García

Toxic microalgae and global change: Why have proliferations increased along the Mediterranean coast?, Magda Vila, Jordi Camp, Elisa Berdalet

Saving the pharmacy of the sea: How does global change affect species with bioactive potential in the Mediterranean?, Arnau Carreño, Àngel Izquierdo-Font, Josep Lloret