71 to 80 of 8,545 Results
Feb 26, 2026 -
Supplementary data for: A governance-aware systems thinking architecture for sustainability at scale
Comma Separated Values - 9.7 KB -
MD5: 6a0bc1d34044b36a8d1e059668669ecb
A governance diagnostic matrix synthesizing insights from classical systems thinking traditions. The file documents each tradition’s purpose, known limitations in large-scale sustainability synthesis, and corresponding governance mitigation requirements. This matrix formed the analytical basis for deriving the STAI3RS governance principles. |
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MD5: 885284a655ecc87d52b67dfa5746363e
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MD5: ecb9a7435db7d6ff501a382da8d3194b
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MD5: c3a1daa47f15fc844660a1f6d300be43
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Feb 25, 2026 -
Replication Data for: Finding common ground in commercial forests: sheep grazing, timber production, and carnivore fences
Comma Separated Values - 97.2 KB -
MD5: 5caf0741921fb24f2917b5c9f273e1ef
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MD5: 473c73ba5685769a90501b0ddd45d903
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MD5: 1d26aa6e8e53237a98e83fcdfa96124e
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Comma Separated Values - 384.3 KB -
MD5: f06f1b55d400d32d03d28d084ff2bcd1
Long-format dataset containing biochemical measurements of hard-type goat cheese during ripening, including free amino acids, organic acids, carbohydrates, pH and total solids. Samples originate from four seasons (A–D), four farms (G1–G4), two milk storage times prior to cheesemaking (Y1 and Y3), and multiple ripening times (0, 3, 6, 12 and 18 mont... |
Comma Separated Values - 75.6 MB -
MD5: 095fdb4a9d39847524abf117904c7f19
Long-format dataset containing volatile compounds measured by ATD-GC-MS in hard-type goat cheese. Data include sample identifiers, season, farm, milk storage time prior to cheesemaking, and ripening time, together with compound signal values (area). The dataset is based on cleaned GC-MS data used for statistical analysis in the associated publicati... |
Comma Separated Values - 27.6 KB -
MD5: c0ffae89eae8f0d1d8fdf76e6fc7387f
Long-format dataset containing quantitative descriptive sensory analysis (QDA) data of hard-type goat cheese after 12 months of ripening. The data include sensory attributes related to odour, flavour, taste and texture, evaluated by a trained professional panel (Nofima). All samples originate from cheeses produced in different seasons (A–D) and far... |
