Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour
Khadijat Oluwashola Abdulrasaq, Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani
Volume 29 (2025): Issue 2 (December 2025)
Information Management in Crisis Situation. Analysis of Communication Activities in Case of Industrial Breakdowns or Accidents
Dariusz Krawczyk
Implementation Models for AI and Technology – A Review
Mariya Sira
Volume 59 (2025): Issue 4 (December 2025)
Generative AI and Generation Z: Redefining Language, Identity, and Communication in the Digital Workplace
Gabriela Philipp, Łukasz Sułkowski
Identifying Factors Shaping Digital Entrepreneurship Intention in GCC Countries
Salem Hathroubi, Mourad Zmami, Aicha Shili, Ousama Ben-Salha
OFDM receiver design with detection of jamming or interference in LDPC-coded transmission
Tomáš Páleník, Viktor Szitkey, Martin Rakús
Discrete Representation of Steel–Concrete Composite Beams under Bending
Roman Shmyh, Taras Shchur, Adam Idzikowski
Volume 7 (2025): Issue 1 (December 2025)
Partial discharge defect classification in cast-resin transformers using machine learning-based algorithms
Gyeong-Yeol Lee, Gyung-Suk Kil, Sung-Wook Kim
