Relevant bibliographies by topics / Staling

Academic literature on the topic 'Staling'

Author: Grafiati
Published: 4 June 2021
Last updated: 19 February 2022

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Journal articles on the topic "Staling"

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Zhang, Dong Jing, Yan Xing Zhao, Wei Yang, Yao Xu, and Zheng Zhao. "Characterization for Staling of Chinese Rolls." Advanced Materials Research 798-799 (September 2013): 1049–52. http://dx.doi.org/10.4028/www.scientific.net/amr.798-799.1049.

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Chinese rolls are prepared from hot water dough and wrapped with meat and vegetable when consumption. Staling of Chinese rolls results in loss in texture and eating quality. Moisture content, enthalpy change (H), texture and sensory quality of Chinese rolls which are significantly affected during staling at 4°C storage, were monitored over a storage period of four days. Moisture content was founded to decrease steadily during staling of Chinese rolls. Enthalpy change, H, as measured by DSC increased with storage time. The texture of Chinese rolls became progressively harder with storage at 4°C. A decrease in sensory quality and acceptability of the Chinese rolls was observed with storage. Most of the staling parameters show good correlation. Texture showed the best overall correlation with all other staling parameters.
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Filipčev, Bojana, Marija Bodroža-Solarov, Mladenka Pestorić, and Olivera Šimurina. "Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain." Food Science and Technology International 23, no. 3 (December 5, 2016): 235–44. http://dx.doi.org/10.1177/1082013216683133.

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The objectives of the present study were to assess the baking properties of composite spelt wheat–amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains were added to spelt bread formulation: native amaranth flour and flour from popped amaranth, including their scalded and non-scalded variants. Native amaranth flour (both scalded and non-scalded) gave loaves with the highest volume and contributed to significantly softer crumb but not in comparison to the control bread. Crumb resilience did not show significant differences among the breads but there were differences in the crumb stress relaxation parameters which indicated certain influence on the crumb viscoelastic properties. During storage, all samples developed firmer and less elastic crumbs. Drying loss and staling degree significantly increased with increased storage time. The staling rate was the highest in the bread with non-scalded amaranth flours (native and flour from popped amaranth). The changes in the crumb textural and elastic properties caused by staling turned significant after six days of storage. In general, inclusion of different forms of amaranth flour did not alter the staling of breads and they exerted similar behaviour during storage.
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Fadda, C., A. M. Sanguinetti, A. Del Caro, C. Collar, and A. Piga. "Bread Staling: Updating the View." Comprehensive Reviews in Food Science and Food Safety 13, no. 4 (June 21, 2014): 473–92. http://dx.doi.org/10.1111/1541-4337.12064.

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Choi, Young Jin. "Analytical Methodology for Bread Staling." Journal of the Korean Society for Applied Biological Chemistry 53, no. 4 (August 2010): 389–400. http://dx.doi.org/10.3839/jksabc.2010.061.

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LYNCH, PATRICIA A., and C. W. SEO. "Ethylene Production in Staling Beer." Journal of Food Science 52, no. 5 (September 1987): 1270–72. http://dx.doi.org/10.1111/j.1365-2621.1987.tb14060.x.

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Liu, Ming, and Tao Feng. "The Effect of Mesona blumes Gum on the Quality and Staling of Wheat Bread." Advanced Materials Research 962-965 (June 2014): 1258–66. http://dx.doi.org/10.4028/www.scientific.net/amr.962-965.1258.

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As a hydrophilic polysaccharide, MesonaBlumes gum (MBG) -enables to improve the quality and retard the staling of breads. The purpose of this work was to evaluate the effect of MBG on the enhancement of the quality and the staling of wheat breads. The bakery samples were stored in a polyethylene bag for 1, 2, 3, and 4 days at 25oC. Our findings indicated that MBG can improve the parameters such as width/height ratio, specific volume and moisture content of wheat breads. The texture profiles (hardness, cohesiveness, springing, chewiness) were measured through texture profile analysis (TPA). The results of differential scanning calorimetry (DSC) and TPA revealed that MBG can retard bread staling, further prolonging its shelf life. The microstructure of bread was analyzed by the scanning electron microscopy (SEM), illustrating that MBG have the ability to enhance the gelatinization of starch with a dense, uniform and small size pore texture.
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Gray, J. A., and J. N. Bemiller. "Bread Staling: Molecular Basis and Control." Comprehensive Reviews in Food Science and Food Safety 2, no. 1 (January 2003): 1–21. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00011.x.

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Chappell, Craig P., and Edward A. Clark. "STALing B cell responses with CD22." Journal of Clinical Investigation 123, no. 7 (June 3, 2013): 2778–80. http://dx.doi.org/10.1172/jci69670.

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Chen, Yi, Theodoros Gavaliatsis, Simon Kuster, Christian Städeli, Peter Fischer, and Erich J. Windhab. "Crust treatments to reduce bread staling." Current Research in Food Science 4 (2021): 182–90. http://dx.doi.org/10.1016/j.crfs.2021.03.004.

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Menteş, Ö., E. Bakkalbaşşi, and R. Ercan. "Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread." Food Science and Technology International 14, no. 4 (August 2008): 299–306. http://dx.doi.org/10.1177/1082013208097192.

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Effects of ground flaxseed on bread quality, staling, and in particular on γ-tocopherol and unsaturated fatty acid composition were determined. Ground flaxseed was added in concentrations of 10, 15, 20, and 25% to wheat flour sample. Results showed that the use of ground flaxseed at a 10% level markedly increased loaf volume, specific loaf volume, Dallman degree and retarded bread staling. Oil and γ-tocopherol content and proportion of linolenic acid in fatty acid composition went up as the ratio of flaxseed flour in bread formulation was increased. Oil, γ-tocopherol content, and proportion of linolenic acid in fatty acid varied in the range of 1.48—8.20%, 0.2—0.24 g/kg sample oil, and 50.25—55.55%, respectively in breads enriched with flaxseed flour. During bread staling, the change in peroxide values, γ-tocopherol content, and fatty acid distribution were not significant. Bread samples were tested for crust color appearance, crumb color, shape-symmetry, external appearance, mouth feel, and taste-aroma. The general acceptability was good at the level of 15% flaxseed flour addition and other substitute levels were found satisfactory.
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Dissertations / Theses on the topic "Staling"

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Kaur, Harkirat, and h_harkiratkaur@student rmit edu au. "Baking enzymes and microencapsulation strategies for retardation of staling." RMIT University. Applied Sciences, 2008. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20081203.133339.

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The staling of baked products remains a significant cause of economic loss due to the loss of enjoyment seen as crumb firming occurs. The aims of the current project have been to investigate the stability of amylases in bakery formulations. In addition, the impact of partial hydrolysis products of starch on staling is investigated. Specific assays were used to measure ƒÑ-amylase and ƒÒ-amylase, in the presence of the other potentially interfering activity. ƒÑ-Amylase activity levels appeared to gradually increase during the proofing stages and then to decline upon heating of the dough. However, the activity remaining in the final baked loaf was readily measurable indicating that not all of the enzyme had been inactivated. Free and total ƒÒ-amylase activities were also measured and most was found to be in the free form. ƒÒ-Amylase was unstable with only relatively low activities remaining in the final baked loaf. It appears that of the two amylolytic enzymes, ƒÑ-a mylase is sufficiently stable that it may exert some impact on the crumb characteristics in the freshly baked product and during subsequent storage. In order to assess the likelihood that amylolysis is of significance to crumb characteristics, HPLC was used to analyse aqueous extracts for sugars. Commercial flours were found to contain low levels of sugars with maltose being the predominant sugar present. A number of commercial breads were also analysed and the composition found to vary between the different samples. Typically maltose was present at higher levels than the other sugars. When experimental loaves were analysed, the patterns showed that other sugars declined during proofing whereas maltose remained at readily measurable levels. Upon baking and subsequent storage the amounts of maltose increased. These results are consistent with the findings that some amylolytic activity remains in the baked product. In the third phase of this study, a potential means of investigating the role of particular carb ohydrates in product textures and staling rates was examined. The approach of spray drying was used to prepare microencapsulated maltodextrin. The encapsulating agents used were based upon rice starch and guar galactomannan. When these microcapsules were incorporated into the breadmaking formulation and baked, it appeared that softer crumb characteristics were achieved. The data also indicates an effect of delay in the staling rates. In a preliminary evaluation of the potential of two X-ray scattering methods, it was found that both techniques appear useful. The differences seen for samples of bread crumb analysed at various stages of storage did not show large differences in the intensity patterns. Of the two approaches, small angle analysis (SAXS) appears to show greater potential for application in ongoing studies of staling. In conclusion, cereal grain ƒÑ-amylase may be more stable during breadmaking than previously thought. There appears to be an increase in the level of some low molecular weight sugars in the final, baked product. Microencapsulation may offer a useful technique for the study of the role of specific carbohydrates during baking and storage of breads.
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Assouad, Marie-Christine. "Reformulation packaging studies to delay staling in a bakery product." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23866.

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Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling.
Therefore, methods to control staling are of great importance to the bakery industry since staling results in millions of dollars annually in lost revenues.
Initial studies using a one variable at a time approach showed that enzymes, guar, algin and pectin gums and high fructose corn syrup could delay staling and resulted in an organoleptically acceptable product. Subsequent optimization studies using a Response Surface Methodology (RSM) approach show the appropriate levels of enzyme (Novamyl), guar gum and HFCS resulted in bagels with a textural and sensorial shelf life of 6 weeks at ambient temperature.
Furthermore, the cost of reformulating ($ sim$0.5 cent/bagel) is minimal and could easily be recovered through reduced production costs, reduced losses due to staling and additional sales and market areas.
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Alhajji, Latifah Abdullah Ali. "Investigation of the factors affecting the staling of Arabic flat bread." Thesis, Loughborough University, 2011. https://dspace.lboro.ac.uk/2134/8768.

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The focus of this thesis is the area of staling of Arabic flat bread (or pita bread). The reductions in shelf life due to bread staling cause significant economic losses in the Middle East where preservatives are not permitted. The aim was to investigate whether processing solutions could solve this problem. A commercial bread produced in Kuwait was initially studied. The industrial baking process was monitored closely, and the products analyzed for moisture content in Kuwait after storage at 4 and 20 °C. Representative samples were ground and freezedried in Kuwait, and transported to the UK for analysis by Differential Scanning Calorimetry (DSC). The findings from this study showed moisture content variations between different bread formulations after baking, however the DSC analysis was inconclusive due to possible changes in the freeze dried bread. The industrial process was thus replicated as closely as possible at Loughborough University so that the bread could be analysed immediately after baking and after up to 3 days storage. It was also found that high pressure stainless steel pans produced better DSC baseline stability compared to aluminium pans due to suspected leakage of the latter (used in literature studies), and were thus used for the rest of the study. Attention was also paid to the possibility that different parts of the bread receive different radiant heating intensities during baking as evidenced by the different degrees of brown coloration. This showed that whilst almost complete gelatinisation initially occurs, the highest levels of subsequent retrogradation occurred in an area intermediate between the centre and outside of the pita bread. This coincided with the region with the highest moisture content immediately after processing (and likely to receive the least amount of heat). A parallel study using DSC which subjected dough samples to a temperature profile similar to that found in baking also found that lower heating rates (with albeit higher heat exposure) produced greater amounts of retrogradation. In each case moisture contents during storage were comparable between samples, thus indicating that heating rates during processing is a key parameter governing subsequent retrogradation, and also that future studies should identify the sampling position within the bread when performing analyses. Thermocouple studies showed that the temperatures in the steam pocket that develops during puffing were close to that of the boiling point of water. Consequently, a further study was also performed in which Arabic flat bread samples were baked at different pressures (up to 2 bar) in a novel high pressure oven. The motivation was that changing pressure to increase baking temperatures could be a way of using processing rather than formulation methods to extend shelf life. Whilst applying pressure was found to retard subsequent retrogradation, it did result in breads becoming firmer during storage which was not the desired effect. However, this may be a consequence of the slightly lower moisture contents found in the bread baked at higher pressure.
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Alviola, Juma Novie Ayap. "Roles of carbohydrates and proteins in the staling of wheat flour tortilla." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-1306.

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Ozkoc, Semin Ozge. "Investigation Of Quality And Staling Of Breads With Different Gum Formulations Baked In Different Ovens." Phd thesis, METU, 2008. http://etd.lib.metu.edu.tr/upload/3/12609678/index.pdf.

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The objective of this study was to determine the effects of different gums and their combination on quality and staling of breads baked in different ovens. In the first part of the study, the effects of gums (xanthan, guar, k-carrageenan, hydroxypropyl methylcellulose, locust bean gum and their blends) on quality of breads baked in infrared-microwave combination and conventional ovens were investigated. In addition, macro and micro-structure, dielectric and thermal properties and acrylamide content of breads were studied. Xanthan-guar blend addition improved bread quality with increasing specific volume and porosity values and decreasing hardness values of samples. More homogeneous closed-cell structure for conventionally baked control breads and channel formed cell structure for breads baked in infraredmicrowave combination oven were observed. Dielectric properties of breads were found to be a function of gum type. No acrylamide was formed in microwave baked breads. Breads baked in infrared-microwave combination oven had similar acrylamide content with conventionally baked ones. The second part of the study focused on staling. The hardness, retrogradation enthalpy, set back viscosity, FTIR outputs and crystallinity values of microwave-baked samples were found to be the highest. Infraredmicrowave combination heating made it possible to produce breads with similar staling degrees as conventionally baked ones and reduced the conventional baking time of breads by about 39%. Addition of xanthan-guar blend decreased hardness, retrogradation enthalpy and crystallinity values of breads. According to hardness data, in the presence of xanthan-guar blend staling of breads baked in all types of ovens was delayed for 1 day.
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Koksel, Havva Filiz. "Effects Of Xanthan And Guar Gums On Quality And Staling Of Gluten Free Cakes Baked In Microwave-infrared Combination Oven." Master's thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/12610410/index.pdf.

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The objective of this study was to determine the effects of different gums, gum concentrations and their combination on quality and staling of gluten free cakes baked in microwave-infrared combination oven and conventional oven. In the first part of the study, the effects of different gums (xanthan and guar gum) at different concentrations (0.3%, 0.6% and 1.0%) and their blend on quality of gluten free cakes baked in microwave-infrared combination and conventional oven were investigated. The gelatinization properties of the cakes were also investigated. Among different gums, xanthan-guar gum blend addition to the cake formulation improved cake quality with increasing specific volume as well as decreasing weight loss and crumb hardness values for both types of baking methods. Gum blend addition also improved the cake acceptability in terms of texture, taste and the crust color of the cakes. The gelatinization degrees of cakes were found to decrease as the gum concentration increased, for both types of ovens. In the second part of the study it was focused on effects of different gums, gum concentrations and storage times on staling of cakes. Addition of gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes for both types of ovens and slowed down staling for 2 and 3 days for cakes baked in microwave-infrared combination and conventional oven, respectively. In microwave-infrared combination oven, it was possible to produce gluten-free cakes with similar quality with the conventionally baked ones even in a 75% shorter baking time.
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Bize, Magali. "An evaluation of the role of eggs and DATEM on the quality of gluten-free sorghum bread." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13604.

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Master of Science
Food Science
Fadi Aramouni
Due to an increase in awareness of celiac disease, the gluten-free market continues to expand. However, gluten-free breads are still characterized by a poor structure and overall mediocre quality. This research was aimed at determining the impact of egg addition as well as an antistaling agent (DATEM) on the quality of a batter-based gluten-free sorghum bread. Gluten-free bread loaves containing 20, 25, or 30% eggs (as is) on a flour basis were evaluated against a control (no egg). The impact of the antistaling agent, DATEM at 0.5% was also studied for each of these formulations. Quality factors evaluated included water activity, color, specific volume, and cell size. Texture profile analysis was performed to evaluate staling rate based on changes in crumb hardness values and a trained panel evaluated staling attributes by descriptive analysis. Finally, a consumer acceptance test on sorghum bread with and without eggs was also conducted. Results showed that sorghum breads with eggs had higher specific volumes than control (increase from 0.06 cm[superscript]3/g to 0.11 cm[superscript]3/g), while DATEM had a negative effect on the volume of gluten-free bread (decrease of 0.73 cm[superscript]3/g). Eggs also improved cell structure and produced significantly darker crust (p<0.05). Additionally, the addition of eggs reduced bread hardness (from 54 g force to 142 g force on fresh bread) and slowed the rate of staling over the 12 day storage period studied. Descriptive analysis results confirmed the findings of the texture analysis, showing control bread significantly harder (p<0.05) than egg-containing bread at days 0 and 4. The consumer test indicated a significant preference (p<0.05) for sorghum bread with eggs over the control. The overall acceptability score for this bread was above 6 on a 1 to 9 hedonic scale. The score was closer to 7 when the bread was rated by consumers with celiac disease. This research proved that the addition of eggs to a gluten-free sorghum bread formulation resulted in delayed staling and better overall quality and acceptability of the product.
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Rothman, Emma, and Jakob Erlandsson. "Potatisfibers inverkan på bröd : hur påverkas deg och bröd av potatisfiberns malningsgrad?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-19719.

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Introduktion: Potatisfibern utgör ca 1 % av potatisens vikt och är en restprodukt vid tillverkningen av potatisstärkelse. Idag tillsätter flera välkända livsmedelsföretag potatisfiber i sina produkter. Den främsta anledningen till detta är för att fibern kan binda vätska 7–12 gånger sin egen vikt vilket kan ge en ekonomisk fördel. Syfte: Syftet med studien är att jämföra hur grovmalen respektive finmalen potatisfiber påverkar utvalda egenskaper i degen och brödet med särskilt fokus på brödets lagringsstabilitet. Metod: Pilottester Observationer av degegenskaper Mätning av vätskeförlust och brödvolym Instrumentell färgmätning med en kolorimeter Sensorisk bedömning av lagringsstabilitet   Resultat: Pilottester av båda malningsgraderna av potatisfibern visade att vid en jämförelse av olika förbehandlingar så som skållning, blötläggning och tillsats direkt i degen, gav direkt tillsats av potatisfiber i degen flest fördelar, främst gällande mjukheten i degen. Vid observationen fanns en synlig färgskillnad mellan bröden med tillsatts potatisfiber och referensbrödet men detta säkerställdes inte vid den instrumentella färgmätningen. Brödens volym och vattenhållande förmåga påverkades inte av tillsats av potatisfiber. Den sensoriska bedömningen visade en upplevd torrhetskänsla för bröd med tillsatt potatisfiber (båda malningsgraderna) när det testades mot ett referensbröd. Den finmalda fibern påverkade lagringsstabiliteten mer än den grovmalda fibern gjorde.   Slutsats: Malningsgraden gav inga märkbara skillnader på de utvalda deg- och brödegenskaperna. Potatisfiber hade inte tillräckligt stor påverkan på deg eller bröd för att antas vara lönsam att tillsätta vid brödbakning.
Introduction: The potato fiber constitutes about 1 % of the weight of the potato and is a residual product in the manufacture of potato starch. Today, several well-known companies add potato fiber to their products. The main reason for this is because the fiber can bind liquid 7–12 times its own weight, which gives an economic advantage. Aim: The aim of this study is to investigate how the grind of potato fiber affects selected characteristics in dough and bread, with particularly focus on the storage stability of the bread. Method: Pilot tests Observations of dough characteristics Measure of water exchange and bread volume Instrumental color measurement with a colorimeter Sensory evaluation of storage stability   Results: Pilot tests with both grinds of potato fiber showed that when comparing pre-treatments such as scalding, soaking and direct addition into the dough, a direct addition resulted with the most advantages, mainly regarding the softness of the dough. During the observations there was a visible difference in color between the potato fiber loaves and the reference loaf, which was not ensured in the instrumental color measurement. The volume and water retention in the bread was not affected by an addition of potato fiber. The sensory evaluation showed a perceived dryness for bread with added potato fiber (both grinds), when tested against a reference bread. The finely ground fiber affected the storage stability more than the coarse grounded fiber did. Conclusion: The grind gave no notable differences on the selected properties of dough and bread. The impact that grind had on dough characteristics and the finished bread were small.
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Bueso, Ucles Francisco Javier. "Antistaling properties of amylases, wheat gluten and CMC on corn tortilla." [College Station, Tex. : Texas A&M University, 2003. http://hdl.handle.net/1969.1/19.

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Thesis (Ph.D.)--Texas A&M University, 2003.
"Major Subject: Food Science and Technology" Title from author supplied metadata (record created on Jul. 18, 2005.) Vita. Abstract. Includes bibliographical references.
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Weber, Rebecca J. "Shelf life extension of corn tortillas." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1115.

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Books on the topic "Staling"

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Efimov, Vladimir Tikhonovich. Pravoslavie v dushenastroe Stalina: Veril li Stalin v Boga. Moskva: Parad, 2001.

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Stalin i Khristos: Neozhidannoe prodolzhenie knigi "Kak ubivali Stalina". Moskva: U Nikitskikh vorot, 2011.

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Pravoslavie v dushenastroe Stalina: Veril li Stalin v Boga. Moskva: Izdatelʹskiĭ dom "Parad", 2001.

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Stalinis dedis mogonebebi: Memoirs of Stalin's mother. Tʻbilisi: Bakur Sulakauris gamomcʻemloba, 2012.

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Pastka: 30 rokiv zi Stalinym, 50 rokiv bez Stalina. Kyïv: Vyd-vo "Krynyt͡si͡a", 2003.

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Pochemu Stalin ne ubil vsekh Evreev?: 57 let Dela Vracheĭ i smerti Stalina = Why didn't Stalin murder all the Jews? : 57 years of Doctors' Plot and Stalin's death. Bloomington, IN: Franc-Tireur USA, 2010.

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Kli︠u︡chnik, Roman. Zhestokie romantiki protiv krovavych gegemonov: Lenin protiv Stalina, Stalin protiv Trot︠s︡kogo. Sankt-Peterburg: "SPb SRP "Pavel" BOG", 2010.

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Marie, Jean Jacques. Staline. Paris: Presses universitaires de France, 1995.

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Staline. [Paris]: Perrin, 2012.

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Commission, Manitoba Law Reform. Stalking. Winnipeg: Manitoba, Law Reform Commission, 1997.

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Book chapters on the topic "Staling"

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Calvel, Raymond. "Bread Staling." In The Taste of Bread, 80–85. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-6809-1_9.

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Pateras, Irene M. C. "Bread spoilage and staling." In Technology of Breadmaking, 240–61. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0_10.

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Pateras, Irene M. C. "Bread spoilage and staling." In Technology of Breadmaking, 240–61. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5_10.

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Cauvain, Stanley. "Bread Spoilage and Staling." In Technology of Breadmaking, 279–302. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_10.

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Hofmann, T., and P. Schieberle. "Influence of Melanoidins on the Aroma Staling of Coffee Beverage." In ACS Symposium Series, 200–215. Washington, DC: American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2004-0871.ch015.

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Purcell, Rosemary. "Stalking." In Encyclopedia of Adolescence, 2859–65. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-1695-2_209.

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Hampton, Polly. "Stalking." In Encyclopedia of Women’s Health, 1243–45. Boston, MA: Springer US, 2004. http://dx.doi.org/10.1007/978-0-306-48113-0_415.

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Goldwaser, Alberto M., and Eric L. Goldwaser. "Stalking." In The Forensic Examination, 155–58. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-00163-6_13.

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Purcell, Rosemary. "Stalking." In Encyclopedia of Adolescence, 1–10. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-32132-5_209-2.

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McEwan, Troy, and Michele Pathé. "Stalking." In Encyclopedia of Criminology and Criminal Justice, 5026–38. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4614-5690-2_535.

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Conference papers on the topic "Staling"

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Madhurima, V., and Aswini Harindran. "Probing the onset of structural instabilities as a tool for detection of staling of dairy milk: A permittivity and conductivity study." In 2ND INTERNATIONAL CONFERENCE ON CONDENSED MATTER AND APPLIED PHYSICS (ICC 2017). Author(s), 2018. http://dx.doi.org/10.1063/1.5032660.

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Yang, Yuhao, Jonathan Lutes, Fengjun Li, Bo Luo, and Peng Liu. "Stalking online." In the second ACM conference. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2133601.2133607.

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Ricardo, Francisco J. "Stalking the paratext." In the ninth ACM conference. New York, New York, USA: ACM Press, 1998. http://dx.doi.org/10.1145/276627.276643.

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Ahmed, A., Li Ran, and J. R. Dumby. "Stalling region instability compensation for constant power soft stalling control." In 5th IET International Conference on Power Electronics, Machines and Drives (PEMD 2010). Institution of Engineering and Technology, 2010. http://dx.doi.org/10.1049/cp.2010.0044.

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Marzec, Arkadiusz. "VICTIMOLOGICAL ASPECTS OF STALKING." In 5th SGEM International Multidisciplinary Scientific Conferences on SOCIAL SCIENCES and ARTS SGEM2018. STEF92 Technology, 2018. http://dx.doi.org/10.5593/sgemsocial2018/3.2/s11.070.

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Ding, Yuan, Sai Teja Peddinti, and Keith W. Ross. "Stalking Beijing from Timbuktu." In CCS'14: 2014 ACM SIGSAC Conference on Computer and Communications Security. New York, NY, USA: ACM, 2014. http://dx.doi.org/10.1145/2666620.2666625.

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Wang, Chuanyue, and Na Wang. "Video Stalling Decision Method." In ISEEIE 2021: 2021 International Symposium on Electrical, Electronics and Information Engineering. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3459104.3459133.

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R. Masters, A., S. Y. R. Gesbert, K. M. Wojcik, C. K. Chan, and L. P. Jong. "Stalking Uncertainty with Bayesian Visualization." In 71st EAGE Conference and Exhibition incorporating SPE EUROPEC 2009. European Association of Geoscientists & Engineers, 2009. http://dx.doi.org/10.3997/2214-4609.201400296.

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Antonini, Alessio, Gustavo Gomez Mejia, and Lucia Lupi. "All We Do is "Stalking"." In HT '19: 30th ACM Conference on Hypertext and Social Media. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3342220.3343646.

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Rivera, Sheila. "EL FENÓMENO DEL STALKING." In MOL2NET 2018, International Conference on Multidisciplinary Sciences, 4th edition. Basel, Switzerland: MDPI, 2018. http://dx.doi.org/10.3390/mol2net-04-05302.

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Reports on the topic "Staling"

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Bongaarts, John. The causes of stalling fertility transitions. Population Council, 2005. http://dx.doi.org/10.31899/pgy2.1038.

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Cheremukhin, Anton, Mikhail Golosov, Sergei Guriev, and Aleh Tsyvinski. Was Stalin Necessary for Russia's Economic Development? Cambridge, MA: National Bureau of Economic Research, September 2013. http://dx.doi.org/10.3386/w19425.

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Mauner, Milan L., and Bruce A. Elleman. Stalin's Big Fleet Program. Fort Belvoir, VA: Defense Technical Information Center, June 2002. http://dx.doi.org/10.21236/ada404039.

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Lippman, Julia, and L. Monique Ward. Associations Between Stalking Myth Endorsement and Unwanted Pursuit Behaviors Among College Students. Institute for Social Research, University of Michigan, 2013. http://dx.doi.org/10.7826/isr-um.05.3020.0001.

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Richardson, Robert. Ecomorphology and Mating Behavior of Two Species of Night-stalking Tiger Beetles, Omus audouini and O. dejeanii. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.1021.

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Lindquist, Christine, and Tasseli McKay. Sexual Harassment Experiences and Consequences for Women Faculty in Science, Engineering, and Medicine. RTI Press, June 2018. http://dx.doi.org/10.3768/rtipress.2018.pb.0018.1806.

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Abstract:
In a qualitative study of 40 women faculty in sciences, engineering, and medicine (http://sites.nationalacademies.org/SexualHarrassment.htm), respondents at all career levels and fields reported a range of sexual harassment experiences, including gender-based harassment (e.g., gendered insults, lewd comments), unwanted sexual advances, stalking, and sexual assault by a colleague. Sexual harassment experiences often diminished study participants' scientific productivity as energy was diverted into efforts to process emotional responses, manage the perpetrator, report the harassment, or work to prevent recurrences. Many women who experienced sexual harassment adjusted their work habits and withdrew physically or interpersonally from their departments, colleagues, and fields. Study participants who disclosed harassment to a supervisor or department leader often reported that the reactions they received made them feel dismissed and minimized. Sympathetic responses were often met with dismissiveness, minimization, or sympathy, but active or formal support was rarely provided, and women were typically discouraged from pursuing further action. Formal reporting using university procedures was often avoided. University-level reporting sometimes damaged women's relationships with department colleagues. Women who disclosed their experiences often faced long-term, negative impacts on their careers. Study participants identified opportunities to address sexual harassment by (1) harnessing the power of university leaders, department leaders, and peer bystanders to affect the academic climate; (2) instituting stronger and better-enforced institutional policies on sexual harassment with clear and appropriate consequences for perpetrators; and (3) advancing the cross-institutional work of scientific and professional societies to change the culture in their fields.
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Filmer, Deon, Ezequiel Molina, and Waly Wane. Identifying Effective Teachers: Lessons from Four Classroom Observation Tools. Research on Improving Systems of Education (RISE), August 2020. http://dx.doi.org/10.35489/bsg-rise-wp_2020/045.

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Four different classroom observation instruments—from the Service Delivery Indicators, the Stallings Observation System, the Classroom Assessment Scoring System, and the Teach classroom observation instrument—were implemented in about 100 schools across four regions of Tanzania. The research design is such that various combinations of tools were administered to various combinations of teachers, so these data can be used to explore the commonalities and differences in the behaviors and practices captured by each tool, the internal properties of the tools (for example, how stable they are across enumerators, or how various indicators relate to one another), and how variables collected by the various tools compare to each other. Analysis shows that inter-rater reliability can be low, especially for some of the subjective ratings; principal components analysis suggests that lower-level constructs do not map neatly to predetermined higher-level ones and suggest that the data have only a few dimensions. Measures collected during teacher observations are associated with student test scores, but patterns differ for teachers with lower versus higher subject content knowledge.
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