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The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean (EM). The EM area is remarkably heterogeneous (11 countries—Egypt, Israel, Lebanon, Syria, Türkiye, Cyprus, Greece, Albania, Montenegro, Bosnia and Herzegovina, and Croatia) in terms of cheese production, but there are some common features that can be associated with EM which are connected to the difficult geoclimaticconditions (hilly terrain and hot summers). Cheesemakers resort to some preservation methods, such as high salt content (in white-brined cheeses), high total solids content (in hard cheeses), the use of hot water in the treatment of the curd (in pasta filata cheeses), the addition of some local herbs with antimicrobial properties, and the use of animal skin sacks for cheese ripening. Due to the high proportion of whey as a by-product, whey is traditionally used in EM for the production of whey cheeses. Preserving the production of traditional EM cheeses is critical to maintaining their cultural significance and meeting the demand of consumers interested in the provenance, craftsmanship, and nutritional value of these unique products. [ABSTRACT FROM AUTHOR]

This paper is concerned with innovation and inspired by crystallization as a methodological and textual practice. It does not solely claim crystallization as a framework for researching innovation, but in its multi-faceted perspectives and vocabulary seeks to do crystallization, that is, to represent and perform innovation. This endeavor is necessarily multi-temporal in the sense that the parts are not assembled to produce a linear argument or narrative. They do not come together nicely in the end, and yet they perform an antidote to manageable, hurried innovation. As such, it should be read as a counter to the idea that innovation can be forced forward, and equally as an invitation to take time and make space for ideas, thoughts, and problems to meander and for inspiration to come from unexpected sources, in innovation efforts and in research. Some readers may be inspired to write and add more partial perspectives, thus contributing to ongoing knowledge creation about "innovation" and "writing" and the abundance of ways in which the two can combine. [ABSTRACT FROM AUTHOR]

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We report a newly discovered hydrocarbon seep deposit from the Eocene bathyal flysch, exposed in the town of Buje in Istria, Croatia. Molecular fossils of methane‐oxidizing prokaryotes and abundant banded botryoidal cements indicate strong fluid flux at this site. We systematically describe the fauna of this and another seep deposit previously reported from Buje. The faunal assemblages are composed of eight species, these being an unidentified solemyid protobranch bivalve, the nuculid Nucula bowerbanki?, the nuculanid Nuculana? sp., the mytilid Brachidontes? amanoi sp. nov., the two thyasirids Channelaxinus dinaricus sp. nov. and Thyasira histriaensis sp. nov., the lucinid bivalve Amanocina bujensis sp. nov., and a possible provannid gastropod. The two assemblages are of low diversity (4 and 5 species, respectively), and are dominated by chemosymbiotic species whose occurrence is largely restricted to seeps. Despite their spatial and stratigraphic proximity, the two deposits share only a single species, Channelaxinus dinaricus, probably due to different fluid flux regimes at both seeps. The Buje seep assemblages are among the very few Late Cretaceous to Palaeogene chemosynthesis‐based faunal assemblages from the Tethys Ocean (the others being Late Cretaceous vent assemblages from Cyprus). From an evolutionary perspective, the Buje seep communities consist of genera with Mesozoic origins but lack Cenozoic novelties such as bathymodiolin mussels and vesicomyid clams, which are known from coeval deposits from the Pacific and dominate vents and seeps today. Thus, the Buje seep fauna support previous assertions that the Eocene Tethyan seep faunas preserved an ancient aspect, whereas evolutionary novelties arose in the Pacific. [ABSTRACT FROM AUTHOR]

Copyright of Alauddin Law Development Journal is the property of Alauddin Law Development Journal (ALDEV) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Investigaciones Historicas is the property of Universidad de Valladolid, Facultad de Filosofia y Letras and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In 2022, the 5th edition of the WHO classification of Head and Neck tumors was published online. In the salivary gland chapter, a new benign entity, the keratocystoma, was introduced. The sclerosing polycystic adenosis has been recognized as tumoral and is now termed sclerosing polycystic adenoma. The striated duct adenoma now has its own dedicated chapter. Additionally, a new variant of pleomorphic adenoma, termed "canalicular adenoma-like," has been incorporated. Regarding malignant tumors of the salivary glands, significant doubts now exist regarding the actual existence of oncocytic carcinoma, which has been reclassified among emerging entities. Two new malignant entities have also emerged: microsecretory adenocarcinoma and microcystic sclerosing adenocarcinoma. Finally, primary mucinous adenocarcinoma of the salivary glands has been acknowledged as a distinct entity., (Copyright © 2024 The Author. Published by Elsevier Masson SAS.. All rights reserved.)