Evaluating the role of environmental advertising on the use of eye movements towards the brand by Seyed Hamid Mir Motahari, Sina Nematizadeh, Seyed Abbas Heydari

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Conserver, restaurer : écrire le temps en Afrique by Pol Pierre Gossiaux

Subjects: “…restauration…”
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Autour de Nicolas Schöffer, conserver/restaurer des œuvres à caractère technologique

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The Object in Transition: A Cross Disciplinary Conference on the Preservation and Study of Modern and Contemporary Art by Tom Learner

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Impact des activités touristiques en forêt de Fontainebleau : de la dégradation à la restauration by Micheline Hotyat

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Not about the Food: Social Aspect in Restaurant Dining Experience by Agustina Multi Purnomo, Syukur Pulu Hamu Ratu

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Les patrimoines mobiliers scientifique et technique : spécificités de leur restauration, de leur conservation et de leur valorisation by Philippe Tomsin

Subjects: “…restauration…”
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Secular Agape: The Limits of Love in Botton and Rorty by Artur Ilharco Galvão

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New restaurants and their intra-industry effects: evidence from Portugal by Luís Miguel Serra Coelho

Subjects: “…restaurants…”
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Reflections on the relation between conservation and science by Antonio Iaccarino Idelson

Subjects: “…restauration…”
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La conservation des voitures hippomobiles des musées de province. Le cas des voitures hippomobiles, objet isolé au sein d’une collection by Nathalie Giffard de la Jaille

Subjects: “…restauration…”
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Point de vue sur la conservation-restauration des matières plastiques by Sylvie Ramel

Subjects: “…restauration…”
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Occurrence of multi-antibiotic resistant bacteria isolated from food handlers' hands and utensils at different restaurants in Dhaka, Bangladesh by Sumi Akter, Ratna Akter, Md. Abdus Salam

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Health Inspections of Restaurant Establishments in the Attica Region, Greece. Non-compliance Data Within the Food Hygiene Sector by Olympia Chatzimpyrou, Elias Chaidoutis, Dimitrios Keramydas, Petros Papalexis, Nikolaos S. Thomaidis, Vassiliki C. Pitiriga, Panagiota Langi, Foteini Koutsiari, Ioannis Drikos, Maria Giannari, Georgios Chelidonis, Andreas Ch. Lazaris, Nikolaos Kavantzas

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Gastronomy Tourism, Cultural Heritage, and Quality of Life: Evidences from Taiwan and Catalonia by Min-Pei Lin

Subjects: “…Michelin-starred restaurants…”
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La crypte de Saint-Léger à Saint-Maixent-l’École (Deux-Sèvres) : réexamen d’un édifice restauré au xixe siècle by Quentin Woussen

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Health- and Non–Health-Related Corporate Social Responsibility Statements in Top Selling Restaurant Chains in the U.S. Between 2012 and 2018: A Content Analysis by Megan P. Mueller, PhD, Alyssa Leib, MS, Deborah C. Glik, PhD, Sara N. Bleich, PhD, Jason Wang, PhD, Catherine M. Crespi, PhD, May C. Wang, DrPH

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Design of the Focus on Restaurant Engagement to Strengthen Health (FRESH) study: leveraging systems science to work with independently-owned restaurants to increase access to and p... by Uriyoán Colón-Ramos, Emma C. Lewis, Anna Claire Tucker, Lisa Poirier, Chathurangi H. Pathiravasan, Michelle Estradé, Takeru Igusa, Julia A. Wolfson, Yeeli Mui, Veronica Vélez-Burgess, Audrey E. Thomas, Shuxian Hua, Lawrence J. Cheskin, Lawrence J. Cheskin, Antonio J. Trujillo, Ayoyemi T. Oladimeji, Stacey Williamson, Rosalinda Romero, Patricia Sánchez Hernández, Joel Gittelsohn

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The Effect of Using Robot Waiters in Restaurants on Consumers' Behavioral Intentions by İbrahim Aydın, Zübeyir Çelik

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