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Volume 34 (2025): Issue 4 (December 2025)
Issue

Volume 34 (2025): Issue 4 (December 2025)

Tomasz Gnatowski
University Students’ Emotional States and Academic Engagement: Implications for Sustainable Learning Practices in Higher Education
Article

University Students’ Emotional States and Academic Engagement: Implications for Sustainable Learning Practices in Higher Education

Inna Samuilik, Natalja Maksimova, Liene Briede, Olga Kozlovska
Interpretable Machine Learning and Genetic Algorithm-Based Optimization of Ultimate Tensile Strength And Melting Completion In Alloys
Article

Interpretable Machine Learning and Genetic Algorithm-Based Optimization of Ultimate Tensile Strength And Melting Completion In Alloys

Safa Enes Türkoğlu, Yusuf Uzunoğlu
Underwater Friction Stir Welding of AA5754 Aluminum Alloy in Saltwater Environment: A Preliminary Study
Article

Underwater Friction Stir Welding of AA5754 Aluminum Alloy in Saltwater Environment: A Preliminary Study

Anna Janeczek
Convergence of marketing technologies and artificial intelligence: a bibliometric review (1987-2025)
Article

Convergence of marketing technologies and artificial intelligence: a bibliometric review (1987-2025)

Mariusz Trojanowski, Edyta Barmentloo
Volume 31 (2025): Issue 3 (December 2025)
Issue

Volume 31 (2025): Issue 3 (December 2025)

Identifying potential groundwater recharge zones using the Analytic Hierarchy Process (AHP) method, in the Upper-Middle Drâa Basin, Morocco
Article

Identifying potential groundwater recharge zones using the Analytic Hierarchy Process (AHP) method, in the Upper-Middle Drâa Basin, Morocco

Ghachoui Hayat, Tabit Adbelhalim, Algouti Ahmed, Errami Maryam, Moujane Said
Volume 76 (2025): Issue 4 (December 2025)
Issue

Volume 76 (2025): Issue 4 (December 2025)

Volume 72 (2025): Issue s2 (December 2025)
Issue

Volume 72 (2025): Issue s2 (December 2025)

Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour
Article

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)
Issue

Volume 29 (2025): Issue 2 (December 2025)

Volume 43 (2025): Issue 4 (December 2025)
Issue

Volume 43 (2025): Issue 4 (December 2025)