The effect of addback statutes on CEO compensation
Accounting &Finance, Volume 65, Issue 1, Page 793-818, March 2025.Abstract Exploiting the adoption of addback statutes, which occurred at different times, as exogenous shocks to corporate taxable income, we examine the effect of tax policy changes on the compensation of chief executive officers (CEOs). We provide evidence that CEOs of firms headquartered in states affected by addback statutes experienced a decrease ...
Karel Hrazdil +3 more
wiley +1 more source
Iron Physiology and Its Impact on Atopic Diseases: An EAACI Taskforce Report
Allergy, EarlyView.ABSTRACT Iron is essential for oxygen transport, energy metabolism, and immune regulation. Yet iron deficiency is the most common micronutrient disorder across all age groups, affecting nearly one quarter of the global population. Iron deficiency triggers nutritional immunity, a host defense mechanism that withholds and redistributes iron, contributing
Franziska Roth‐Walter +19 more
wiley +1 more source
“Now we don't have that freedom to not work”: Childhood and parenting in insecurity culture
The British Journal of Sociology, EarlyView.
Allison J. Pugh
wiley +1 more source
The unbearable (financial) burdens of parenting
The British Journal of Sociology, EarlyView.
Alya Guseva
wiley +1 more source
Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality. [PDF]
Food Sci NutrCan AT +5 more
europepmc +1 more source
Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes. [PDF]
Int J Food SciVargas-Finaflor PG +6 more
europepmc +1 more source
Survey on the Edible Oils Used for Deep Frying in the Home
Journal of Cookery Science of Japan, 2000 openaire +1 more source
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Interactions between fat and food during deep-frying
European Journal of Lipid Science and Technology, 2000Peer ...
Gloria Márquez-Ruiz, Joaquin Velasco
exaly +3 more sources
Intensification of pistachio by deep frying
Quality Assurance and Safety of Crops & Foods, 2013Hot air roasting is the classical way for processing pistachio. In this study, the classical operation was compared with a frying operation that was assumed to be as efficient as classical roasting and permit flavour intensification. The final moisture content at 180 °C was 5.6% at 5 min for fried samples and at 160 °C was 6% at 11 min for roasted ...
Yeganeh, R., Trystram, Gilles
openaire +2 more sources
Effectiveness of dimethylpolysiloxane during deep frying
European Journal of Lipid Science and Technology, 2004AbstractIn the last decades, silicones and particularly dimethylpolysiloxane (DMPS) added to oils and fats at very low concentrations (1–5 mg/kg) have been widely applied as inhibitors of thermoxidative reactions in deep frying. In this review, information available on the mechanisms of DMPS action during the frying process is summarised.
Márquez Ruiz, Gloria +2 more
openaire +3 more sources