LEADER 04072nam 2200625 a 450 001 9910786732003321 005 20230803025859.0 010 $a1-118-72180-2 010 $a1-118-72251-5 035 $a(CKB)2670000000353664 035 $a(EBL)1181236 035 $a(SSID)ssj0000907756 035 $a(PQKBManifestationID)12486637 035 $a(PQKBTitleCode)TC0000907756 035 $a(PQKBWorkID)10884754 035 $a(PQKB)10475976 035 $a(MiAaPQ)EBC1181236 035 $a(WaSeSS)IndRDA00117316 035 $a(Au-PeEL)EBL1181236 035 $a(CaPaEBR)ebr10695393 035 $a(CaONFJC)MIL485954 035 $a(OCoLC)843105248 035 $a(EXLCZ)992670000000353664 100 $a20130522d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aLitigation services handbook$b[electronic resource]$ethe role of the financial expert /$fedited by Roman L. Weil, Daniel G. Lentz, David P. Hoffman 205 $a5th ed. 210 $aHoboken, N.J. $cWiley$dc2013 215 $a1 online resource (110 p.) 300 $aDescription based upon print version of record. 311 $a1-118-64710-6 320 $aIncludes bibliographical references and index. 327 $aLitigation Services Handbook: The Role of the Financial Expert; Contents; Preface; About the Editors; About the Contributors; 4A. Convolving Assumptions in Measuring Damages; 4A.1: Preface; 4A.2 Assignment; 4A.3: Conclusion; 4A.4: Analysis; (a): Duplicate Compensation for Dr. Harwold; (b): Other Differences in Assumptions; (c): Base Salary; (e): Discount Rate for Future Earnings; 4A.5: Summary Exhibits; 4A.6: Addendum on Consulting; 4A.7: Epilogue: Presentation to the Court 4; Appendix: Exhibits Provided to The Court; Notes; 34A. The Financial Illiteracy Defense: Options Backdating 327 $a34A.6: Financial Literacy34A.7: Conclusion; Appendix: Evolution of the Accounting Guidance for Employee Stock Options from the Mid-1990s to 2006; Notes; 35A. Fair Lending Litigation; (g): Comparative File Review; 35A.5: Forms of Data Used in Fair Lending Litigation; (a): Omitted Variables; (b): Reliability and Completeness; (c): Sample Selection Bias; 35A.6: Underwriting; (a): Selecting a Pool of Applicants; (b): Data Collection; (c): Statistical Analysis of Underwriting Discrimination; 35A.7: Pricing; (a): Selecting the Pool of Applicants; (b): Data Collection 327 $a(c): Statistical Analysis of Pricing Discrimination35A.8: Redlining; (a): Selecting the Relevant Market or Pool of Applicants; (b): Data Collection; (c): Statistical Analysis of Redlining; (d): Statistical Analysis of Reverse Redlining; 35A.9: Default Servicing; (a): Selecting the Pool of Borrowers; (b): Data Collection; (c): Statistical Analysis of Loan Servicing; 35A.10: Conclusion; Notes; 35B. Recent Bank Failures and the Forensic Accountant's Role; Notes; Index 330 $aIn the last 20 years, the need for a financial expert to act as a witness and consultant to litigating attorneys has grown even more than litigation itself. Twenty years ago, few certified public accountants or economists offered litigation-related services; now, a large number devote much of their practice to this area. To be litigation service practitioners and accountants need to learn or enhance their litigation skills, including the fine points of their roles in trial preparation and testimony presentation, testimony presentation, deposition, direct examination, cross examination, under 606 $aForensic accounting$zUnited States 606 $aEvidence, Expert$zUnited States 615 0$aForensic accounting 615 0$aEvidence, Expert 676 $a347.73/67 701 $aWeil$b Roman L$0109883 701 $aLentz$b Daniel G$01462979 701 $aHoffman$b David P.$f1967-$01462980 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910786732003321 996 $aLitigation services handbook$93672145 997 $aUNINA LEADER 01304nam 2200409 450 001 9910821557403321 005 20200608122739.0 010 $a88-921-8501-2 035 $a(CKB)4100000010119152 035 $a(MiAaPQ)EBC6023709 035 $a(EXLCZ)994100000010119152 100 $a20200608h20192020 uy 0 101 0 $aita 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aContraddizioni e divergenze delle politiche legislative sui beni pubblici /$fGabriele Torelli 210 1$aTorino, [Italy] :$cG. Giappichelli Editore,$d2019. 210 4$dİ2020 215 $a1 online resource (xxiii, 271 pages) 225 0 $aIl diritto amministrativo: variazioni ;$v4 311 $a88-921-3204-0 320 $aIncludes bibliographical references. 606 $aPublic goods$xLaw and legislation$zItaly 606 $aReal property$zItaly 615 0$aPublic goods$xLaw and legislation 615 0$aReal property 676 $a363.091732 700 $aTorelli$b Gabriele$05799 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910821557403321 996 $aContraddizioni e divergenze delle politiche legislative sui beni pubblici$91771450 997 $aUNINA LEADER 04560nam 2200601 450 001 9910819459603321 005 20230921195919.0 010 $a1-118-35404-4 010 $a1-118-35403-6 010 $a1-118-35405-2 035 $a(CKB)4330000000006227 035 $a(EBL)4631555 035 $a(MiAaPQ)EBC4631555 035 $a(Au-PeEL)EBL4631555 035 $a(CaPaEBR)ebr11246377 035 $a(CaONFJC)MIL949131 035 $a(OCoLC)956648443 035 $a(EXLCZ)994330000000006227 100 $a20160826h20162016 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aBiotechnology in flavor production /$fedited by Daphna Havkin-Frenkel, Nativ Dudai 205 $aSecond edition. 210 1$aChichester, England :$cWiley-Blackwell,$d2016. 210 4$dİ2016 215 $a1 online resource (341 pages) 225 0 $aTHEi Wiley ebooks. 300 $aDescription based upon print version of record. 311 $a1-118-35406-0 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; Title Page; Copyright; Contents; Contributors; Preface; Chapter 1 The flavor of citrus fruit; Introduction; Taste components of citrus fruit; Sugars; Acids; Bitter compounds; Aroma compounds of citrus fruit; Terpene hydrocarbons; Aldehydes; Alcohols; Esters; Ketones; Other volatiles; Citrus genes involved in flavor production; The unique flavor of different citrus species; The flavor of oranges; The flavor of mandarins; The flavor of grapefruit; The flavor of lemons; Accumulation of off-flavors in fresh citrus fruit during postharvest storage; Flavor of citrus essential oils 327 $aAcknowledgmentsReferences; Chapter 2 Aroma as a factor in the breeding process of fresh herbs-the case of basil; The importance of selecting for aroma in breeding of aromatic plants; The importance of genetic factors regarding the essential oil composition in aromatic plants; Sweet basil and the Ocimum genus; Uses of sweet basil; The chemistry of the aroma factors of plants: the essential oil; Essential oil profiles of common commercial basil varieties; Comparison of chemical analysis methods; Variation of the volatile compound composition within the plant 327 $aVariation of aroma compounds within cultivars and the potential for selectionBiosynthetic pathways of basil aroma components; Inheritance of aroma compounds in basil; Interspecific hybridization among Ocimum species; Applications of biotechnology-based approaches to modification of basil aroma; References; Chapter 3 Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications; Introduction; Wine; Beer; Sake?; Wine, beer, and sake? yeasts; Wine yeasts; Beer yeasts; Sake? yeasts; Acids; Non-volatile acids; Volatile acids; Alcohols; Ethanol; Glycerol 327 $aHigher alcoholsEsters; Carbonyl compounds; Acetaldehyde; Diacetyl; Volatile phenols; Sulfur compounds; Sulfides; Mercaptans; Thiols; Monoterpenoids; Conclusion; References; Chapter 4 Biotechnology of flavor formation in fermented dairy products; Introduction; Biochemistry of dairy fermentations; Biotechnology and flavor; Flavor production from bacteria; Comparative genomics of flavor production; Expression and metabolite analysis; Predictive bioinformatics; Non-culturable lactococci; Translation of omics to biotechnology; Conclusion; References 327 $aChapter 5 Biotechnological production of vanillinIntroduction; Biosynthesis of vanillin; Natural occurrence of vanillin; Site of vanillin production in vanilla beans; Vanillin biosynthetic pathway in Vanilla planifolia; Production of vanillin by biotechnology; Introduction; Use of microorganisms; Use of plant tissue culture; Use of enzymes; Use of physical and mild chemistry methods; Synthetic vanillin; Vanillin from vanilla beans; Regulations; Conclusions and future outlook; References; Chapter 6 Plant cell culture as a source of valuable chemicals; Introduction 327 $aEstablishment of callus culture 606 $aFood$xBiotechnology 606 $aFlavor 615 0$aFood$xBiotechnology. 615 0$aFlavor. 676 $a664/.07 702 $aHavkin-Frenkel$b D$g(Daphna),$f1951- 702 $aDudai$b N$g(Nativ), 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910819459603321 996 $aBiotechnology in flavor production$9768383 997 $aUNINA