Neuroeconomically dissociable forms of mental accounting are altered in a mouse model of diabetes by Chinonso A. Nwakama, Romain Durand-de Cuttoli, Zainab M. Oketokoun, Samantha O. Brown, Jillian E. Haller, Adriana Méndez, Mohammad Jodeiri Farshbaf, Y. Zoe Cho, Sanjana Ahmed, Sophia Leng, Jessica L. Ables, Brian M. Sweis

“…Here, we characterized value-based decision-making behavior of a streptozocin-induced diabetic mouse model on Restaurant Row, a naturalistic neuroeconomic foraging paradigm capable of behaviorally capturing multiple decision systems known to depend on dissociable neural circuits. …”
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ENTREPRENEURSHIP OF MEMORY IN PUBLIC SPACE AND SOCIAL COMMUNICATION: A POSTCOLONIAL APPROACH IN TIME OF WAR by Viktoriia Kovpak, Nataliia Lebid, Viktor Burenkov

“…Therefore, the subject of research is commercial representations of historical narratives in case studies of memory entrepreneurship that iclude heritage restaurants ("restaurants of historical heritage"). …”
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Uji Daya Hambat Sabun Cair Cuci Tangan pada Restoran Waralaba di Kota Padang Terhadap Pertumbuhan Bakteri Escherichia coli dan Staphylococcus aureus Secara In Vitro by Anisha Fazlisia, Elizabeth Bahar, Yulistini .

“…The samples were taken from four restaurants and examined by using diffusion method. …”
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Googling Patients by Emily Beer

“…One article describes the patient experience as possibly a “perceived privacy” that stems from an assumption that clinicians will not conduct online searches for information about them just like they may assume “their psychiatrists would not eavesdrop on their conversations in restaurant.”[6] Another acknowledges that there is a difference between legal definitions of privacy and confidentiality and “the layperson’s notion.”[7] So, though looking up a patient’s Facebook profile does not legally violate the patient’s privacy, the patient may still consider it “private” in a layperson’s sense. …”
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Factors Associated with Methicillin Resistant Staphylococcus aureus Carriage by Masood Abdulkareem Abdulrahman, Arazoo Issa Taher

“…Methicillin Resistant Staphylococcus Aureus carrier rate was higher among food handlers working in popular restaurants when compared to other restaurants. Ongoing screening of all persons who handled foods is crucial to detect and treat those are MRSA carrier as one of major public health issues …”
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COVID-19 MEDIA DISCOURSE AND STIGMA: INSIGHTS INTO FOOD AVOIDANCE AND TRAVEL INTENTIONS by Mahmoud Ramadan AL-AZAB, Zakaria ELKHWESKY, Sawsan Haider Abdullah KHREIS

“…On the other hand, there was no significant impact of food avoidance at stigmatised restaurants on the intention to travel to stigmatised countries. …”
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A Novel Model to Detect and Classify Fresh and Damaged Fruits to Reduce Food Waste Using a Deep Learning Technique by T. Bharath Kumar, Deepak Prashar, Gayatri Vaidya, Vipin Kumar, S. Deva Kumar, F. Sammy

“…In both homes and restaurants, overcooking and other factors are to be blamed for the majority of food that is wasted. …”
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Utilizing large-scale human mobility data to identify determinants of physical activity by Giorgos Ioannou, George Pallis, Marios Dikaiakos, Christos Nicolaides

“…On their rest days, they often substitute exercise with visits to full-service restaurants and parks. Moreover, they tend to visit grocery stores immediately after their exercise session. …”
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Exploring the Satisfaction and Dissatisfaction Factors Derived from Food and Beverage Services of Thermal Hotels by Ozan Kaya

“…The findings clearly show the main areas of satisfaction of the food and beverage services in the thermal hotels as taste of food, employees, quality of food and activities in the restaurants. However, the main areas where the online reviewers are dissatisfied are high price, variety of food, capacity for restaurants and freshness of food. …”
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Sushi Reverses Course: Consuming American Sushi in Tokyo by Matthew Allen, Rumi Sakamoto

“…Japanese government estimates that outside of Japan there are over 20,000 Japanese restaurants, most of which either specialize in sushi or serve sushi (MAFF 2006; Council of Advisors 2007).1 Some estimate the number of overseas sushi bars and restaurants to be between 14,000 and 18,000 (in comparison, the number of sushi restaurants in Japan is estimated to be around 45,000) (Matsumoto 2002: 2). …”
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What is oyster shell recycling? by Ana Zangroniz, Marian Azeem-Angel, Katie Heiden, Heather Donnelly, Ashley Smyth

“… This new 7-page publication of the UF/IFAS Department of Soil and Water Sciences is intended to serve Natural Resources or Florida Sea Grant Extension agents, as well as local partners considering establishing a local oyster shell recycling program or local restaurants interested in learning more about oyster shell recycling, and shares lessons learned from starting a program in Miami-Dade County. …”
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Optimization of Rider Scheduling for a Food Delivery Service in O2O Business by Guiqin Xue, Zheng Wang, Guan Wang

“…Services such as Meituan and Uber Eats have revolutionized the way the customer can find and order from restaurants. Numerous independent restaurants are competing for orders placed by customers via online food ordering platforms. …”
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Evaluating the utilization of public art capabilities in cultural-led regeneration (Case study: Oudlajan neighborhood) by mahmood ARVIN, Mahsa ghaneh, ahmad pourahmad

“…By studying the related studies of public art indices in two permanent dimensions (furniture, green space and moving plants, mural painting, restoration of the monument, cafes and restaurants, library, statue, element, entrance and bridge design) and temporary (street display, competitions, Exhibitions and festivals, artists' residences, workshops, sound, light and sound, video broadcasting). …”
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Preventing Foodborne Illness: Cyclosporiasis by Christopher Pabst, Jaysankar De, Renée Goodrich Schneider, Keith R. Schneider

“…This 6-page publication is part of the Preventing Foodborne Illness series and describes symptoms and strategies for cyclosporiasis prevention for farmers, restaurants and retailers, and consumers. This major revision was written by Christopher R. …”
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Preventing Foodborne Illness: Cyclosporiasis by Christopher Pabst, Jaysankar De, Renée Goodrich Schneider, Keith R. Schneider

“…This 6-page publication is part of the Preventing Foodborne Illness series and describes symptoms and strategies for cyclosporiasis prevention for farmers, restaurants and retailers, and consumers. This major revision was written by Christopher R. …”
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The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics by Lídia Cunha Soares, Marcelo de Souza Bispo

“…The aim of this article was to analyze the learning process of cooking in the two regional restaurants from the Brazilian northeast in the light of social practices and the organizational aesthetics. …”
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Content analysis of food and beverage marketing in global esports: sponsorships of the premier events, leagues, teams and players by Robin Ireland, John William Long, Sara Jordan Maksi, Francisco Javier López Frías, Travis D Masterson

“…For product categories, energy drink brands had the most sponsorships (181 sponsorships, 36.4%), followed by restaurants (86 sponsorships, 17.3%) and candy/snacks (64 sponsorships, 12.8%). …”
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Finger Lime: An Alternative Crop with Great Potential in South Florida by Aditya Singh, Edward A. Evans, Jeff Wasielewski, Manjul Dutt, Jude Grosser

“…So far in the United States only California grows finger limes commercially, but this 4-page fact sheet written by Aditya Singh, Edward Evans, Jeff Wasielewski, Manjul Dutt, and Jude Grosser and published by the UF/IFAS Food and Resource Economics Department makes the case that exotic, colorful finger limes would likely grow well in Florida, where they would appeal to hoteliers and restaurants and to adventurous, health-conscious consumers on the lookout for a delicious new fresh fruit snack to try.  …”
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Are mobile devices playing a part in creating new tourist practices? Les Champs-Elysées: a case study by Marie Delaplace, Leïla Kebir

“…They allow tourists to directly book accommodation, activities or restaurants. They can affect access and circulation within a destination, as well as the tourist’s experience. …”
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Finger Lime: An Alternative Crop with Great Potential in South Florida by Aditya Singh, Edward A. Evans, Jeff Wasielewski, Manjul Dutt, Jude Grosser

“…So far in the United States only California grows finger limes commercially, but this 4-page fact sheet written by Aditya Singh, Edward Evans, Jeff Wasielewski, Manjul Dutt, and Jude Grosser and published by the UF/IFAS Food and Resource Economics Department makes the case that exotic, colorful finger limes would likely grow well in Florida, where they would appeal to hoteliers and restaurants and to adventurous, health-conscious consumers on the lookout for a delicious new fresh fruit snack to try.  …”
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