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Aspects of Language Production
This volume represents major research issues in language production today, presenting readers with a picture of the breadth of current research in the field. Contributors have focused on models of visual word processing, aphasic speech, object recognition and language production in children. Many chapters highlight the need for psychological models of language production to learn from theoretical linguistics in order to become better informed about the structure of language itself. Therefore, this volume also includes chapters written by linguists for psychologists which serve to remind us of the complexity of structure and process in the languages of the world.
Quantum Mechanics
A comprehensive, modern description of Quantum Mechanics at the graduate level, focused on developing the formalism and its applications.
Stable Radicals
Stable radicals - molecules with odd electrons which are sufficiently long lived to be studied or isolated using conventional techniques - have enjoyed a long history and are of current interest for a broad array of fundamental and applied reasons, for example to study and drive novel chemical reactions, in the development of rechargeable batteries or the study of free radical reactions in the body. In Stable Radicals: Fundamentals and Applied Aspects of Odd-Electron Compounds a team of international experts provide a broad-based overview of stable radicals, from the fundamental aspects of specific classes of stable neutral radicals to their wide range of applications including synthesis, ma...
Activation and Modulation of Mast Cells
Mast cells, which play critical roles in IgE-mediated immediate allergic responses, have recently been found to be involved in much broader immune responses, a fascinating process of which is partly depicted in this volume.
Handbook of Dough Fermentations
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Handbook on Sourdough Biotechnology
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of b...
Partial Differential Equations and Functional Analysis
Capturing the state of the art of the interplay between partial differential equations, functional analysis, maximal regularity, and probability theory, this volume was initiated at the Delft conference on the occasion of the retirement of Philippe Clément. It will be of interest to researchers in PDEs and functional analysis.
