Strategic Marketing Analysis of Club Roppang Toast: Enhancing Competitiveness through Capital Optimization and Consumer-Centric Approaches by Eka Rachmad Fanianto, Datik Lestari

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Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast by Babak Mousavi, Sajad Ghaderi, Mohammad Ali Hesarinejad, Azizollah Pourmahmoudi

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Comparison between digital subtraction angiography and magnetic resonance angiography in investigation of nonlacunar ischemic stroke in young patients: preliminary results Comparaç... by Adriana Bastos Conforto, Felipe Fregni, Paulo Puglia Jr., Claudia da Costa Leite, Fabio Iuji Yamamoto, Karen F. Coracini, Milberto Scaff

Subjects: “…TOAST…”
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PENERAPAN IPTEK PADA USAHA KECIL ROTI BAKAR by Muhammad Khumaedi, Budiarso Eko, Rusiyanto Rusiyanto

Subjects: “…small enterprise, toast bread, milling machine, increasing, quality…”
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Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes by Ghada, M. Youssef, Ayat, E. Rizk, Akram, M.M. Elanany, Ahmad, E. Abdel Gawad

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脑梗死TOAST各型急性期血压进程与预后差异

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Effects of coronavirus disease 2019 on the incidence, mortality, and prognosis of ischemic stroke: a systematic review and meta-analysis by Xinyue Yang, Wenhao Zhu

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Analysis of risk factors for early neurological deterioration after intravenous thrombolysis in patients with acute ischemic stroke by Jungang Fang, Hui Sun, Xinyu Lu

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Srela mi te dobra sreggia: Examples of Budva wedding songs and honorific verses from the mid-17th century by Mitić Kristina R., Mitrović Katarina S.

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Embolic Stroke of Undetermined Source (ESUS): Exploring the Neurocardiological Axis and Its Clinical Implications by Gabriela Dumachita Sargu, Roxana Covali, Cristiana Filip, Tudor Butureanu, Mona Akad, Ioana Păvăleanu, Andrei Ionuț Cucu, Amelian Mădălin Bobu, Laura Riscanu, Diana Lacatusu, Madalina Irina Smihor, Radu Popa

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Du bon usage de la vodka by Philippe Mennecier

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Thermal Treatments Affect the Color, Water Activity, and Fatty Acid Profile of Cachichín Seed (<i>Oecopetalum mexicanum</i>) by Alejandro Esli Hernández-Mora, Fernando Carlos Gómez-Merino, Marisol Castillo-Morales, José Andrés Herrera-Corredor, Libia Iris Trejo-Téllez, Itzen Aguiñiga-Sánchez, Adriana Contreras-Oliva, Aleida Selene Hernández-Cázares

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The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors by Lei Li, Carmela Belloch, Mónica Flores

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Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips by Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Norihisa Kusumoto, Gilles de Revel, Tohru Okuda

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Effects of Different Toasting Degrees of Lychee Wood on the Flavor of Lychee Brandy Analyzed by Electronic Nose and Gas Chromatography-Mass Spectrometry by HUANG Chen, CAO Huiying, GUO Dejun,, WANG Runling

Subjects: “…lychee brandy; lychee wood; toasting degree; gas chromatography-mass spectrometry; electronic nose…”
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Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level by Yu Chen, Xingmeng Lei, Tianyuan Zhang, Hulin Chen, Lisa Tang, Yi Shang, Zhen Huang, Yuyang Song, Yi Qin, Dongqing Ye, Yanlin Liu

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