Supporting a decision for metro station restoration based on facility assessment: application to Cairo metro stations

Autor: Walaa M. Mohamed

Publikováno v: Journal of Engineering and Applied Science, Vol 69, Iss 1, Pp 1-22 (2022)

Abstract Subway stations play a significant role in big cities today. This research aims to develop an integrated system that makes the best use of the budgets allocated for the rehabilitation of Cairo metro stations, based on stations condition asse

Externí odkaz: https://doaj.org/article/3ea964bbbf1842ce8c1171b356705511

An economic study of fish production and consumption in Egypt and its role in food security achieving

Autor: Walaa M. Mohamed, Eman Taha, Amna A.A. Osman

Publikováno v: SVU-International Journal of Agricultural Sciences. 4:223-235

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a65323173f077548aaf74384b7f2bfac
https://doi.org/10.21608/svuijas.2022.120401.1173

Effects of Age on Pavlovian Autoshaping of Ethanol Drinking in Non-Deprived Rats

Autor: Arthur Tomie, Walaa M. Mohamed, Larissa A. Pohorecky

Publikováno v: Tomie, Arthur; Mohamed, Walaa M.; & Pohorecky, Larissa A.(2005). Effects of Age on Pavlovian Autoshaping of Ethanol Drinking in Non-Deprived Rats. International Journal of Comparative Psychology, 18(2). Retrieved from: http://www.escholarship.org/uc/item/7m92q4k9

Previous studies of autoshaping of drinking report a positive relationship between experience with autoshaping procedures and drinking, but this effect was confounded with age, as the rats were older when they drank more. The present experiment evalu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a14827e3e491f2025467039de73f026
http://www.escholarship.org/uc/item/7m92q4k9

High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels.

Autor: Sun, Bingyu, Li, Zhimin, Huang, Yuyang, Liu, Linlin, Gu, XueLian, Gao, Yuan, Zhu, Xiuqing, Zhu, Ying, Xia, Xiaoyu

Publikováno v: International Journal of Food Science & Technology; Oct2022, Vol. 57 Issue 10, p6852-6866, 15p