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4681
Wpływ EKPC na uwzględnianie „winy” jako przesłanki dopuszczalności nakładania kar pieniężnych w orzecznictwie dotyczącym deliktów prawa antymonopolowego i energetycznego...
Published 2017-09-01“…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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Article -
4682
"A+Z"
Published 2017“…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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Final Year Project (FYP) -
4683
Fluid mechanics of tea poured from a teapot
Published 2018“…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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Final Year Project (FYP) -
4684
The one that does, leads: action relations influence the perceived temporal order of graspable objects.
Published 2010“…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. …”
Journal article -
4685
‘Tasting imagination’: what role chemosensory mental imagery in multisensory flavour perception?
Published 2022“…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). …”
Journal article -
4686
Assessing the impact of the tableware and other contextual variables on multisensory flavour perception
Published 2015“…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.…”
Journal article -
4687
Assessing the influence of the coffee cup on the multisensory tasting experience
Published 2019“…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).…”
Journal article -
4688
Healthful effects of probiotics isolated from home-made food sources
Published 2014“…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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Book -
4689
Popular fermented foods and beverages in Southeast Asia
Published 2011“…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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Article -
4690
Compact classification of optimized Boolean reasoning with particle swarm optimization
Published 2012“….: 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.…”
Article -
4691
A hybrid BP and HSA for enhancing a multilayer perceptron learning
Published 2014“…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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Thesis -
4692
Granular-rule extraction to simplify data
Published 2015“…We use four data sets to reveal the results, i.e., wine, servo, iris, and concrete compressive strength. …”
Article -
4693
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4694
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4695
Maternal Dietary Intervention during Lactation Impacts the Maternal Faecal and Human Milk Microbiota
Published 2024-01-01Get full text
Article -
4696
Determination of Sugars and Acids in Grape Must Using Miniaturized Near-Infrared Spectroscopy
Published 2023-06-01“…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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Article -
4697
Binge drinking associated with mean temperature: a cross-sectional study among Mexican adults living in cities
Published 2024-04-01“…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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Article -
4698
Modelling Salinity and Sodicity Risks of Long-Term Use of Recycled Water for Irrigation of Horticultural Crops
Published 2021-08-01“…However, in the RW irrigation scenario, EC<sub>sw</sub> 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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Article -
4699
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