LEADER 03921oam 22007094a 450 001 9910777535503321 005 20190503073333.0 010 $a1-282-09670-2 010 $a0-262-28169-4 010 $a1-4237-6989-9 035 $a(CKB)1000000000461031 035 $a(EBL)3338553 035 $a(OCoLC)923250395 035 $a(SSID)ssj0000140580 035 $a(PQKBManifestationID)11132476 035 $a(PQKBTitleCode)TC0000140580 035 $a(PQKBWorkID)10052696 035 $a(PQKB)11594911 035 $a(StDuBDS)EDZ0000130830 035 $a(MiAaPQ)EBC3338553 035 $a(OCoLC)68193732$z(OCoLC)228168142$z(OCoLC)228168144$z(OCoLC)318000480$z(OCoLC)473738000$z(OCoLC)482340238$z(OCoLC)508208587$z(OCoLC)568000572$z(OCoLC)608169306$z(OCoLC)623015260$z(OCoLC)648224779$z(OCoLC)679310970$z(OCoLC)722564930$z(OCoLC)728037100$z(OCoLC)815776324$z(OCoLC)903534126$z(OCoLC)923250395$z(OCoLC)961552671$z(OCoLC)962682085$z(OCoLC)967257761$z(OCoLC)988511893$z(OCoLC)992079046$z(OCoLC)1037903879$z(OCoLC)1038593259$z(OCoLC)1055362206$z(OCoLC)1058914646$z(OCoLC)1065004734 035 $a(OCoLC-P)68193732 035 $a(MaCbMITP)2477 035 $a(Au-PeEL)EBL3338553 035 $a(CaPaEBR)ebr10173609 035 $a(CaONFJC)MIL209670 035 $a(EXLCZ)991000000000461031 100 $a20060504d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aDoes consciousness cause behavior? /$fedited by Susan Pockett, William P. Banks, and Shaun Gallagher 210 $aCambridge, Mass. $cMIT Press$dİ2006 215 $a1 online resource (373 p.) 300 $aDescription based upon print version of record. 311 $a0-262-51257-2 311 $a0-262-16237-7 320 $aIncludes bibliographical references and index. 327 $aThe neuroscience of movement / Susan Pockett -- Consciousness of action as an embodied consciousness / Marc Jeannerod -- Intentions, actons, and the self / Suparna Choudhury and Sarah-Jayne Blakemore -- Free choice and the human brain / Richard E. Passingham and Hakwan C. Lau -- Consciousness, intentionality, and causality / Walter J. Freeman -- Where's the action? Epiphenomenalism and the problem of free will / Shaun Gallagher -- Empirical constraints on the problem of free will / Peter W. Ross -- Toward a dynamic theory of intentions / Elisabeth Pacherie -- Phenomenology and the feeling of doing : Wegner on the conscious will / Timothy Bayne -- Free will : theories, analysis, and data / Alfred R. Mele -- Of windmills and straw men : folk assumptions of mind and action / Bertram F. Malle -- Does consciousness cause misbehavior? / William P. Banks -- Free will as a social institution / Wolfgang Prinz -- Truth and/or consequences : neuroscience and criminal responsibility / Leonard V. Kaplan -- Bypassing conscious control : unconscious imitation, media violence, and freedom of speech / Susan Hurley -- Neurosociety ahead? Debating free will in the media / Sabine Maasen. 330 8 $aContinuing the debate over whether consciousness causes behaviour or plays no functional role in it, leading scholars discuss the question in terms of neuroscience, philosophy, law and public policy. 606 $aConsciousness 606 $aNeuropsychology 606 $aMind and body 606 $aIntention 610 $aNEUROSCIENCE/General 610 $aCOGNITIVE SCIENCES/Psychology/Cognitive Psychology 615 0$aConsciousness. 615 0$aNeuropsychology. 615 0$aMind and body. 615 0$aIntention. 676 $a153 701 $aPockett$b Susan$01586040 701 $aBanks$b William P$0288748 701 $aGallagher$b Shaun$f1948-$0326294 801 0$bOCoLC-P 801 1$bOCoLC-P 906 $aBOOK 912 $a9910777535503321 996 $aDoes consciousness cause behavior$93872256 997 $aUNINA LEADER 04336nam 2200457z- 450 001 9910220040803321 005 20210211 035 $a(CKB)3800000000216369 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/53411 035 $a(oapen)doab53411 035 $a(EXLCZ)993800000000216369 100 $a20202102d2017 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aMicrobiota of Grapes: Positive and Negative Role on Wine Quality 210 $cFrontiers Media SA$d2017 215 $a1 online resource (231 p.) 225 1 $aFrontiers Research Topics 311 08$a2-88945-121-6 330 $aDuring spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the 'qualities' of final productions. The selection from the indigenous micro-biodiversity of 'virtuous' ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of 'tailored' starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine 'qualities' (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine. 517 $aMicrobiota of Grapes 606 $aMicrobiology (non-medical)$2bicssc 610 $aalcoholic fermentation 610 $aBacteria 610 $agrapes 610 $amalolactic fermentation 610 $aMicrobial Diversity 610 $aquality 610 $aSafety 610 $aWine 610 $aYeasts 615 7$aMicrobiology (non-medical) 700 $aGiuseppe Spano$4auth$01317880 702 $aSandra Torriani$4auth 906 $aBOOK 912 $a9910220040803321 996 $aMicrobiota of Grapes: Positive and Negative Role on Wine Quality$93033046 997 $aUNINA