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Anas Raffak, Youssef Chafai, Allal Hamouda, Amina Ouazzani Touhami and Majid Mounir
The fermentative activity of sourdoughs and their stabilities are some of the main concerns of professionals in food science. The aim of this study was to evaluate the fermenting capacity of three traditional fresh sourdoughs and their freeze-dried forms...
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Pietro Dell?Oglio, Alessandro Bondielli and Francesco Marcelloni
Today, most newspapers utilize social media to disseminate news. On the one hand, this results in an overload of related articles for social media users. On the other hand, since social media tends to form echo chambers around their users, different opin...
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Cícero Eduardo Walter, Vera Teixeira Vale, Manuel Au-Yong-Oliveira, Cláudia Miranda Veloso and Bruno Barbosa Sousa
The present study aimed to analyze the current state of the art regarding brand hate with the main intention of identifying possible gaps to be explored in future studies. Brand hate can be described as a set of negative emotions on the part of consumers...
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Graham Brewer
There are times when a new editor ponders the iron triangle of quality submissions, readership, and citations, and how to improve them. It was during such a musing that a colleague from UTS/OJS pointed out that this journal had produced a suite of highly...
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Hermenegildo Gomes, Francisco Navio, Pedro D. Gaspar, Vasco N. G. J. Soares and João M. L. P. Caldeira
In recent years, radio-frequency identification (RFID) has aroused significant interest from industry and academia. This demand comes from the technology?s evolution, marked by a reduction in size, cost, and enhanced efficiency, making it increasingly ac...
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