R. Nel & H. du Toit (reds.), Ons pelgrimstog na eenheid / Our pilgrimage to unity by Johan Janse van Rensburg

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Method of flight operation of software and hardware for controlling parameters of the rotational motion of small spacecraft of the Aist series by A. V. Sedelnikov, Yu. Ya. Puzin, A. S. Filippov

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Un scrutin pour trois pays : la nouvelle géographie politique italienne suite à l’élection législative du 4 mars 2018 by Matteo Cavallaro, Davide Policastro, Guido Salza, Massimo Angelo Zanetti

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Contribution des trois emplois de à la fin à la structuration du discours : le temporel, l’aspectuel, le « reformulatif » by Christiane Marque-Pucheu

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Boulevard Saint-Laurent, la Main de Montréal et son Opéra numérique surréaliste en trois actes. Une histoire d’exposition by Sylvie Durand

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Transparence et opacité des formes pronominales d’adresse et des formes interjectives dans trois langues romanes (français, italien, espagnol) by Daniela Ventura, Samir Bajrić

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Progression of Luminal Breast Tumors Is Promoted by Ménage à Trois between the Inflammatory Cytokine TNFα and the Hormonal and Growth-Supporting Arms of the Tumor Microenvironment... by Polina Weitzenfeld, Nurit Meron, Tal Leibovich-Rivkin, Tsipi Meshel, Adit Ben-Baruch

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L’auto-entrepreneur, instrument de compétitivité ou adoucissant de la rigueur ? Bilan de trois années de fonctionnement du régime by Nadine Levratto, Evelyne Serverin

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La nouvelle Afrique du Sud à la plage ! Usages et fréquentation de trois plages de la péninsule du Cap by Hélène Frogneux

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Trajectoires de décomposition et de squelettisation de restes humains au Québec : une étude expérimentale sur trois ans (2020-2023) by Agathe Ribereau-Gayon, Shari Forbes

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Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees by Haocheng Lu, Binhao Cheng, Yibin Lan, Changqing Duan, Fei He

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Numerical Investigation of Heat Transfer and Friction Factor Characteristics in a Circular Tube Fitted with V-Cut Twisted Tape Inserts by Sami D. Salman, Abdul Amir H. Kadhum, Mohd S. Takriff, Abu Bakar Mohamad

“…Numerical investigation of the heat transfer and friction factor characteristics of a circular fitted with V-cut twisted tape (VCT) insert with twist ratio (y=2.93) and different cut depths (w=0.5, 1, and 1.5 cm) were studied for laminar flow using CFD package (FLUENT-6.3.26). …”
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İBN SÎNÂ'DAN SADREDDÎN KONEVÎ'YE "EŞYANIN HAKİKATI" SORUNU by İsmail Hanoğlu

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AZERBAYCAN’DA TÜRK MİLLİYETÇİLİĞİNİN OLUŞUM SÜRECİ ÜZERİNE GENEL DEĞERLENDİRMELER by Ali Taghıyev, Hıfzı Toz, Hakan Altıntaş

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Implicit Forms of Ethnic Insult for Europeans (as Found in Rhyming Slang) by E. Y. Gorshunova, Y. V. Gorshunov

Subjects: “…covert racist discourse (crd)…”
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Rapid expansion and specialization of the TAS2R bitter taste receptor family in amphibians. by Kathleen W Higgins, Akihiro Itoigawa, Yasuka Toda, Daniel Winston Bellott, Rachel Anderson, Roberto Márquez, Jing-Ke Weng

“…TAS2Rs are a family of G protein-coupled receptors that function as bitter taste receptors in vertebrates. Mammalian TAS2Rs have historically garnered the most attention, leading to our understanding of their roles in taste perception relevant to human physiology and behaviors. …”
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Taste-masking methods in multiparticulate dosage forms with a focus on poorly soluble drugs by Simšič Tilen, Planinšek Odon, Baumgartner Ana

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Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus by Youyou Li, Shui Jiang, Yiwen Zhu, Wenzheng Shi, Yin Zhang, Yuan Liu

“…The study investigated the effect of hot air drying (HAD), microwave vacuum drying (MVD) and hot air assisted radio frequency drying (HARFD) on the taste and volatile profiles of Takifugu obscurus. …”
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Formulating chayote-enriched gummy candies: Balancing nutrition and taste for a delightful alternative by Roberto Delgado-Durán, Aurora Antonio-Pérez, Jacqueline Esperón-Carreón, Oscar Enrique Méndez-Guerrero, Sofía Velasco Saucedo, Ramón Eduardo Rivero-Aranda, Ana Laura Torres-Huerta

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Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea by Jing HU, Bo DUAN, Zhiwei HE, Lei LIAO, Jiahui DU, Na LIU, Gang CHENG, Yang YE

“…Results showed that the taste intensity profiles of tea samples obtained from different processing procedures differed significantly. …”
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