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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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Suliman Alshammari, Abdullh Jabr, Saad Jaddua and Abdulhakim Alabadusalam
A compact microwave ECR ion source with low operating power was tested and commissioned for the ion injector line in the multipurpose low-energy ELASR storage ring facility at King Abdulaziz City for Science and Technology (KACST) in Riyadh. The compact ...
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Büsra Ayan, Seda Abacioglu and Marcio Pereira Basilio
In the realm of multi-criteria decision-making (MCDM) problems, the selection of a weighting method holds a critical role. Researchers from diverse fields have consistently employed MCDM techniques, utilizing both traditional and novel methods to enhance...
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Marian Pompiliu Cristescu, Dumitru Alexandru Mara, Lia Cornelia Culda, Raluca Andreea Neri?anu, Adela Bâra and Simona-Vasilica Oprea
This study explores the potential of data science software solutions like Customer Relationship Management Software (CRM) for increasing the revenue generation of businesses. We focused on those businesses in the accommodation and food service sector acr...
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Frank Emmert-Streib
The concept of a digital twin is intriguing as it presents an innovative approach to solving numerous real-world challenges. Initially emerging from the domains of manufacturing and engineering, digital twin research has transcended its origins and now f...
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