01458nam 2200361Ia 450 99638522400331620221108073210.0(CKB)4940000000074958(EEBO)2240947163(OCoLC)12089693(EXLCZ)99494000000007495819850529d1700 uy |engurbn||||a|bb|The whole comical works of Monsr. Scarron ..[electronic resource] a great part of which never before in English /translated by Mr. Tho. Brown, Mr. Savage, and othersLondon Printed for S. and J. Sprint ... J. Nicholson ... R. Parker ... and Benj. Tooke ...1700[10], 359 [i.e. 335], 158, [2], 64 p. portFirst ed. of this translation.Two pages of ms. inserted following p. 120.Reproduction of original in Newberry Library.(from t.p.) I. His comical romance of a company of stageplayers. In three parts, compleat -- II. All his novels and histories -- III. His select letters, characters, &c.eebo-0101ScarronMonsieur,1610-1660.201463Brown Thomas1663-1704.821386Savage John1673-1747.1000897EAAEAAm/cWaOLNBOOK996385224003316The whole comical works of Monsr. Scarron .2338066UNISA04213nam 2200961z- 450 991055734670332120220111(CKB)5400000000042423(oapen)https://directory.doabooks.org/handle/20.500.12854/76434(oapen)doab76434(EXLCZ)99540000000004242320202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierCatalysis by Metals on Perovskite-Type OxidesBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (165 p.)3-03943-697-X 3-03943-698-8 The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection "Consumer Preferences and Acceptance of Food Products", we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.Research & information: generalbicsscTechnology: general issuesbicsscadvanced oxidation processes (AOPs)catalyst regenerationcatalytic oxidationCO oxidationcobaltDFT calculationsdouble perovskite catalystsFe-substitutionFenton-likegalliumH2Sheterogeneous catalysisheterogeneous photocatalysishigher alcoholsin situLa0.3Sr0.55Ti0.95Ni0.05O3±δLaCoO3LaFeO3LaMnO3LaNiO3LNT catalystsmaterials scienceMott-Schottky plotn/anickelnitric acidnitric oxideNO oxidationNO to NO2 oxidationNOx storage capacityoperando X-ray absorption spectroscopyostwald's processoxy(hydroxide)oxygen evolution reactionperovskiteperovskite-type oxide (PTO)perovskite-type structureperovskitesperoxymonosulfatepotassiumreactive grindingsol-gel methodsolid oxide fuel cellstructural reversibilitysurface sciencesyngastoluenetransition metal dopingvisible light photocatalysisvolatile organic compoundsResearch & information: generalTechnology: general issuesFerri Davideedt1290180Ferri DavideothBOOK9910557346703321Catalysis by Metals on Perovskite-Type Oxides3021395UNINA