Wpływ EKPC na uwzględnianie „winy” jako przesłanki dopuszczalności nakładania kar pieniężnych w orzecznictwie dotyczącym deliktów prawa antymonopolowego i energetycznego... by Marta Urbańska-Arendt

“…Artykuł analizuje orzecznictwo począwszy od roku 2010 do dnia dzisiejszego w celu ustalenia czy zarysowała się stała tendencja orzecznicza, która w wyniku uwzględniania norm EKPC uznaje „winę” za przesłankę dopuszczalności nakładania kar pieniężnych za te delikty prawa antymonopolowego i prawa energetycznego oraz do jakich argumentów odwołują się sądy w celu uzasadnienia powyższego, skoro przepisy ww. ustaw nie statuują takiej przesłanki.…”
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"A+Z" by Ho, Alicia Mun Yee

“…Their friendship has aged less like wine and more like Sylvester Stallone’s face. Sudden news of a demolition brings the duo back together on a mission to break into their old school and dig up a precious time capsule before it’s gone for good. …”
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Fluid mechanics of tea poured from a teapot by Ahsan, Eatsham

“…The phenomenon is also not exclusive to teapots and has been observed during pouring from a wine bottle and when rain flows down window frames. …”
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The one that does, leads: action relations influence the perceived temporal order of graspable objects. by Roberts, K, Humphreys, G

“…Neuropsychological studies (e.g., Riddoch, Humphreys, Edwards, Baker, and Willson, 2003) have demonstrated that objects that are perceived to be interacting (e.g., a corkscrew going toward the top of a wine bottle) are perceptually integrated into a functional unit, facilitating report of both objects. …”

‘Tasting imagination’: what role chemosensory mental imagery in multisensory flavour perception? by Spence, C

“…In particular, the disconnect between the seemingly limited ability of participants in chemosensory psychophysics studies to distinguish more than two or three odorants in mixtures and the rich and detailed flavour descriptions that are sometimes reported by wine experts; the absence of awareness of chemosensory loss in many elderly individuals; and the insensitivity of the odour-induced taste enhancement (OITE) effect to the mode of presentation of olfactory stimuli (i.e., orthonasal or retronasal). …”

Assessing the impact of the tableware and other contextual variables on multisensory flavour perception by Spence, C, Harrar, V, Piqueras-Fiszman, B

“…These effects are explained by a combination of psychological factors (high level attributes, such as perceived quality, that may be mediating the effects under consideration), perceptual factors (such as the Ebbinghaus-Titchener size-contrast illusion and colour contrast in the case of the colour of the plateware affecting taste/flavour perception), and physiological-chemical factors (such as differences in the release of volatile organic compounds from differently-shaped wine glasses). Together, these factors help to explain the growing body of evidence demonstrating that both the tableware and the environment can have a profound effect on our perception of food and drink.…”

Assessing the influence of the coffee cup on the multisensory tasting experience by Spence, C, Carvalho, F

“…Given that different styles/varieties of specialty coffee have different dominant/desirable qualities (e.g., acidity/sweetness), in the future, the design of coffee cups may need to be customized for different coffee drinking experiences (e.g., origin or roast), much as seen in the world of fine wine (with different glasses for different grape varieties).…”

Healthful effects of probiotics isolated from home-made food sources by Kazemipoor, M.

“…Today, probiotics have been used industrially for the production of yogurt, cheese, saukraut, pickles, beer, wine, cider, kimchi, chocolate, and other fermented foods. …”
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Popular fermented foods and beverages in Southeast Asia by Law, Se Vern, Abu Bakar, Fatimah, Mat Hashim, Dzulkifly, Abdul Hamid, Azizah

“…The review concerning the indigenous carbohydrate-based fermented foods the region, including rice wine, fermented palm sap and tapai. The paper focuses on the popular indigenous fermented foods and beverages produced in the region including the consumption and processing methods. …”
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Compact classification of optimized Boolean reasoning with particle swarm optimization by Sameon, D.F., Shamsuddin, Siti Mariyam, Sallehuddin, Roselina, Zainal, Anazida

“….: Heart, Breast, Iris and Wine), it is proven that EBRPSO outperforms the existing discretizers in terms of classification accuracy as well as reduction of the decision rules.…”

A hybrid BP and HSA for enhancing a multilayer perceptron learning by Salad Nur, Abdirashid

“…The proposed model is empirically tested and verified by using five benchmark classification problems namely Iris, Glass, Cancer, Wine and thyroid datasets on training NNs. The MSE, training time, classification accuracy of hybrid BPHSA are compared with the standard BP and meta-heuristic HSA. …”
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Granular-rule extraction to simplify data by Mashinchi, R., Selamat, A., Ibrahim, S., Krejcar, O.

“…We use four data sets to reveal the results, i.e., wine, servo, iris, and concrete compressive strength. …”

Water Stress Impacts on Grapevines (<i>Vitis vinifera</i> L.) in Hot Environments: Physiological and Spectral Responses by Alessia Cogato, Shaikh Yassir Yousouf Jewan, Lihua Wu, Francesco Marinello, Franco Meggio, Paolo Sivilotti, Marco Sozzi, Vinay Pagay

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Enzymatic properties and inhibition tolerance analysis of key enzymes in β-phenylethanol anabolic pathway of Saccharomyces cerevisiae HJ by Qilin Yang, Shuangping Liu, Yuzong Zhao, Xiao Han, Rui Chang, Jian Mao

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Maternal Dietary Intervention during Lactation Impacts the Maternal Faecal and Human Milk Microbiota by Azhar S. Sindi, Lisa F. Stinson, Zoya Gridneva, Gabriela E. Leghi, Merryn J. Netting, Mary E. Wlodek, Beverly S. Muhlhausler, Alethea Rea, Michelle L. Trevenen, Donna T. Geddes, Matthew S. Payne

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Determination of Sugars and Acids in Grape Must Using Miniaturized Near-Infrared Spectroscopy by Lucie Cornehl, Julius Krause, Xiaorong Zheng, Pascal Gauweiler, Florian Schwander, Reinhard Töpfer, Robin Gruna, Anna Kicherer

“…Among others, the sugars in particular determine the quality of the must and wine. Chiefly in wine cooperatives, in which a third of all German winegrowers are organized, these quality characteristics serve as the basis for payment. …”
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Binge drinking associated with mean temperature: a cross-sectional study among Mexican adults living in cities by Martha Carnalla, Nancy López-Olmedo, Yenisei Ramírez-Toscano, Luz Mery Cárdenas-Cárdenas, Francisco Canto-Osorio, Herney Rengifo-Reina, David Barrera-Núñez, Josúe Alai Quiroz-Reyes, M. Arantxa Colchero, Tonatiuh Barrientos-Gutiérrez

“…We observed non-significant results for liquor binge drinking (PR = 1.047, 95%CI 0.994, 1.102) and wine binge drinking (PR = 1.047, 95% 0.944, 1.161). …”
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Modelling Salinity and Sodicity Risks of Long-Term Use of Recycled Water for Irrigation of Horticultural Crops by Vinod Phogat, Dirk Mallants, Jirka Šimůnek, James W. Cox, Paul R. Petrie, Timothy Pitt

“…However, in the RW irrigation scenario, EC_sw and ESP at the bottom of the crop root zone (90–120 cm depth) in the HRB soil were still higher than the wine grape and almond salinity thresholds. Thus, annual amendment applications, combined with the long-term use of blended water or cyclic use of RW and GW, represent a sustainable management option for crop production at the calcareous and hard red-brown soils.…”
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Screening of cold hardiness-related indexes and establishment of a comprehensive evaluation method for grapevines (V. vinifera) by Zhi-Lei Wang, Dong Wu, Miao Hui, Ying Wang, Ying Wang, Xing Han, Fei Yao, Xiao Cao, Yi-Han Li, Hua Li, Hua Li, Hua Li, Hua Li, Hua Wang, Hua Wang, Hua Wang, Hua Wang

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Stoichiometric homeostasis of N:P ratio drives species-specific symbiotic N fixation inhibition under N addition by Qiang Li, Qiang Li, Joshua Philp, Matthew D. Denton, Yingxin Huang, Yingxin Huang, Jian Wei, Huijuan Sun, Huijuan Sun, Yang Li, Yang Li, Qian Zhao

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