Results 201 to 210 of about 163,929 (261)
Deep learning based SentiNet architecture with hyperparameter optimization for sentiment analysis of customer reviews. [PDF]
Sci RepMadhurika B, Malleswari DN.
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Traditional Arabic & Islamic Medicine (TAIM): Principles of Dietary Practices and the TAIM Food Pyramid. [PDF]
Glob J Health SciAlRawi SN, Zick SM.
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Cuisine d'Orient, cuisine d'Occident
Médiévales, 1997Eastern Cooking, Western Cooking - The question of the existence of an Andalusian cuisine, original and different from the Oriental Arab cuisine is raised in this article. To answer this question, the two extant cook-books of Andulasian-Maghribi origin are examined (the Fadālat al-hiwān by Ibn Razīn al-Tuğībī and the anonymous Kitāb al-tabīh).
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Cuisine capitaliste, cuisine communiste
Médium, 2011Résumé Pas de discours plus idéologique que celui des manuels de cuisine. Deux manuels parmi les plus répandus dans les années 30, en France et en URSS, en apportent la démonstration.
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Cuisines africaines : cuisiner la nation *
Politique africaine, 2005Ce texte analyse le développement de cuisines africaines en relation avec la construction nationale. De nombreux acteurs sont impliqués : les États et leurs élites, des segments des anciens appareils coloniaux, des écrivains spécialistes de « cuisines ethniques » et de guides touristiques, des auteurs afro-américains, des universitaires africanistes ...
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Blood, 2009
In this issue of Blood, Van den Bossche and colleagues identify E-cadherin as a new IL-4/IL-4Rα/STAT6-induced and polyamine-dependent marker of M2 polarized macrophages.1 This new pathway promotes formation of the E-cadherin/β-catenin complex, leading to homotypic and heterotypic cellular fusion (see figure) and plays an important role in guiding ...
SICA, Antonio, Mantovani A.
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In this issue of Blood, Van den Bossche and colleagues identify E-cadherin as a new IL-4/IL-4Rα/STAT6-induced and polyamine-dependent marker of M2 polarized macrophages.1 This new pathway promotes formation of the E-cadherin/β-catenin complex, leading to homotypic and heterotypic cellular fusion (see figure) and plays an important role in guiding ...
SICA, Antonio, Mantovani A.
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Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication, 1996
Cuisine, the culinary/cultural identity of foods, is one of the descriptive facets (characteristics) included in the International Interface Standard for food databases. The interface was developed to help standardize food descriptive terms and facilitate computerized retrieval and exchange of information from food-related databases.
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Cuisine, the culinary/cultural identity of foods, is one of the descriptive facets (characteristics) included in the International Interface Standard for food databases. The interface was developed to help standardize food descriptive terms and facilitate computerized retrieval and exchange of information from food-related databases.
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La Méditerranée, une cuisine, des cuisines
Social Science Information, 1996Le milieu geographique, les nouvelles techniques, le developpement des ports et des villes, la religion et le systeme medical hyppocratique influencent l'art de cuisiner propre a la region mediterraneenne : techniques de preparation des aliments (utilisation d'aromates avant la cuisson, panelure, hacher menu, mettre en pâte, piler, boulettes, farcir ...
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