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Volume 71 (2025): Issue 4 (December 2025)
Issue

Volume 71 (2025): Issue 4 (December 2025)

The Impact of Artificial Intelligence on Accounting Education
Article

The Impact of Artificial Intelligence on Accounting Education

Ionela-Corina Chersan
Volume 5 (2025): Issue 2 (December 2025)
Issue

Volume 5 (2025): Issue 2 (December 2025)

The Outstanding Technological Breakthrough and the Triad of Classic, Social and Public Entrepreneurship – Grounds for a Prosperous Society
Article

The Outstanding Technological Breakthrough and the Triad of Classic, Social and Public Entrepreneurship – Grounds for a Prosperous Society

Ana-Maria Grigore, Ion Popa
Volume 25 (2025): Issue 4 (December 2025)
Issue

Volume 25 (2025): Issue 4 (December 2025)

Inkluzívny Potenciál Komunikačno-Slohovej Výchovy
Article

Inkluzívny Potenciál Komunikačno-Slohovej Výchovy

Miloš Horváth
Volume 54 (2025): Issue 4 (December 2025)
Issue

Volume 54 (2025): Issue 4 (December 2025)

Geochemical distribution and occurrence of rare earth elements in stream sediments of Tamiang, Aceh, Indonesia
Article

Geochemical distribution and occurrence of rare earth elements in stream sediments of Tamiang, Aceh, Indonesia

Gartika Setiya Nugraha, Hamzah Nailan Edward, Muhammad Taufiq, Fakhrurrazi Fakhrurrazi
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 31 (2025): Issue 3 (December 2025)
Issue

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

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
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