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Journal articles on the topic 'Kishk'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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1

Chedid, Mabelle, Salwa Tawk, Ali Chalak, Sarah Karam, and Shadi Hamadeh. "The Lebanese Kishk: A Traditional Dairy Product in a Changing Local Food System." Journal of Food Research 7, no. 5 (2018): 16. http://dx.doi.org/10.5539/jfr.v7n5p16.

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This paper focuses on analyzing the production chain of traditional kishk prepared with wheat and milk in two Lebanese regions, the West Bekaa and the Chouf. It aims at assessing kishk processing to analyze the sustainability of this traditional product especially under the impact of changing wheat production and milk availability. A survey was conducted at the level of kishk producers and wheat farmers to identify the different production systems based on their scale and their practices. Results showed that kishk production has been sustained by rural women in the designated areas and was not affected by the changes that have occurred in the wheat sector which included introduction of new wheat varieties; on the contrary, this traditional product has adopted the new varieties. In addition, the versatility of kishk recipe prepared from cow, sheep or goat milk, makes this dairy product resilient to changes in milk availability and sources. However, the authors found that conserving traditional kishk requires substantial efforts in marketing, certification, and quality control.

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2

Ibrahim, Gamil, Wafaa Bahgaat, and Ahmed Hussein. "Egyptian kishk as a fortificant: Impact on the quality of biscuit." Foods and Raw Materials 9, no. 1 (2021): 164–73. http://dx.doi.org/10.21603/2308-4057-2021-1-164-173.

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Introduction. Biscuit is a mass-consumption product worldwide. As biscuit contains low amount of protein, it can be fortified with protein-containing raw materials. In the present work, we fortified biscuit with kishk, an Egyptian dairy product, and evaluated changes in its physicochemical properties and volatile compounds. Study objects and methods. We analyzed biscuit from wheat flour (control sample) and biscuit form wheat flour with 10, 20, 30, 40, and 50% of kishk (experimental samples). The experiments were carried out by using standard methods. Results and discussion. The fortified biscuit samples showed higher lightness (L*) values than control. The antioxidant activity in the biscuit increased with the increasing amount of kishk. Aldehydes were the main volatile compounds in all the biscuit samples, followed by sulfur-containing compounds and alcohols. The predominant aldehyde was benzldehyde. However, kishk in amounts more than 20% affected adversely the aroma, taste and texture, as well as volatile compounds of the biscuits. Both the control and fortified with kishk biscuits contained an increased amount of total phenolic compounds. Based on sensory evaluation and volatile analysis, the most acceptable amount of kishk for fortification of biscuit was 10%. Conclusion. Fortification of biscuit with Egyptian kishk enhanced its protein, fat and fiber, as well as antioxidant activity at all levels of fortification with no significant effect on appearance and color. Further studies are needed to evaluate storage conditions and shelf life of biscuits with kishk.

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3

Hajj, Elham, Hussein Dib, Rita Yaacoub, Mayssa Al-Amin, and Zeynab Mcheik. "Effect of modified manufacturing procedure on the overall quality attributes and safety of Kishk." Lebanese Science Journal 20, no. 2 (2019): 215–29. http://dx.doi.org/10.22453/lsj-020.2.215-229.

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The traditional manufacturing method of Kishk involves a daily addition of plain yoghurt to Bourghul (5:1 ratio), followed by heavy handling during the 5-day period of uncontrolled fermentation. In order to improve quality, safety and yield losses, a modified procedure with a single addition of strained yoghurt (Labneh), in a 3:1 ratio, was investigated. The physico-chemical, microbiological and sensory characteristics of both Kishk products were assessed during five days of controlled fermentation (RT: 23- 25 °C; RH: >85%). Green and dried modified-Kishk were of similar quality characteristics when compared to traditional ones. Moisture content was lower in traditional (63 %) compared to modified (66 %), whereas titratable acidity was higher in modified Kishk (1.22 against 1.02 %). Peroxidation (PV = 0; TBARS = 0.2 mg MDA/Kg), and lipolysis (AV max 3.48 %) were always in the acceptable ranges. Pathogenic bacteria (E. coli, Salmonella spp., L. monocytogenes, S. aureus) were not detected neither in green nor in dried Kishk. Sensory analysis revealed a harder texture, higher viscosity and higher scores for appearance, odor and overall acceptability in green Modified-Kishk. After drying into fine powder, Modified-Kishk showed improved nutritional, organoleptic and physical quality attributes. The modified end-product can conveniently be safely produced on an industrial scale with optimum conditions.

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4

Zainulabiden, Mohammad wajeeh, Tara Abdul-Rahman Ahmed, and Awaz Omar Rostam. "The Impact of Kishk Components on the Physiochemical and Sensory Properties of Kishk." Journal of Zankoy Sulaimani - Part A 17, no. 4 (2015): 27–36. http://dx.doi.org/10.17656/jzs.10422.

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5

Radiati, L. E., and M. C. Padaga. "Processing of Dried Yogurt (KISHK)." Buletin Peternakan, no. - (April 4, 2004): 409. http://dx.doi.org/10.21059/buletinpeternak.v0i-.5113.

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6

Tamime, A. Y., and T. P. O'Connor. "Kishk—A dried fermented milk/cereal mixture." International Dairy Journal 5, no. 2 (1995): 109–28. http://dx.doi.org/10.1016/0958-6946(95)92205-i.

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7

Tamime, Adnan Y., Margaret N. I. Barclay, David McNulty, and Thomas P. 0'Connor. "Kishk - a dried fermented milk / cereal mixture. 3. Nutritional composition." Le Lait 79, no. 4 (1999): 435–48. http://dx.doi.org/10.1051/lait:1999436.

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8

Tamime, Adnan Y., and David McNulty. "Kishk - a dried fermented milk / cereal mixture. 4. Microbiological quality." Le Lait 79, no. 4 (1999): 449–56. http://dx.doi.org/10.1051/lait:1999437.

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9

Ismail, M. A. "Degradative enzymes and fungal flora associated with the Egyptian foodstuff kishk." International Biodeterioration & Biodegradation 31, no. 2 (1993): 143–57. http://dx.doi.org/10.1016/0964-8305(93)90070-i.

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10

Salman, K. H., Elsayed Mahmoud, and A. A. Abd-Alla. "Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds." Journal of Food and Dairy Sciences 11, no. 11 (2020): 299–305. http://dx.doi.org/10.21608/jfds.2020.126744.

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11

MUIR, D. DONALD, ADNAN Y. TAMIME, and E. ANTHONY HUNTER. "Sensory properties of kishk: comparison of products containing bovine and caprine milk." International Journal of Dairy Technology 48, no. 4 (1995): 123–27. http://dx.doi.org/10.1111/j.1471-0307.1995.tb02481.x.

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12

El-Den, Elham A. M., and K. M. Kamaly. "PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES." Menoufia Journal of Food and Dairy Sciences 2, no. 1 (2017): 1–13. http://dx.doi.org/10.21608/mjfds.2017.176010.

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13

Hajj, Elham, Rita Yaacoub, Nadine Al-Arja, Samir Scandar, and Hussein Dib. "Development of a Culture-ripened Semi-hard Kishk-cheese Containing Bourghol or Semolina." Journal of Food Research 8, no. 1 (2018): 21. http://dx.doi.org/10.5539/jfr.v8n1p21.

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In order to develop a new Kishk-based ripened semi-hard cheese, two different wheat types, namely Bourghol and Semolina, were used. The process involved adding together cereal, goat strained yogurt, starter cultures and rennin enzyme. Physicochemical parameters and sensory attributes were assessed during 4 weeks of ripening at 10&deg;C. The results showed an increase in titratable acidity, pH and solubility index in both types of cheese over ripening period reaching final levels of 1.95%, 3.75 and 85% respectively. Free amino acids were accumulating in Semolina cheese (17.75 mg Leu/g in final product), with a sharp increase after week 2 concurring with a marked decrease in residual lactose. A higher depletion rate of residual lactose was observed for Semolina cheese (49% in Semolina vs 40% in Bourghol) (p&lt;0.05), reflecting better utilization of lactose by LAB. Both types of cheese showed limited oxidation rates (low peroxide and TBARS values) and balanced lipolysis, where FFA formed by the latter decreased after week 2. Texture analysis showed that Kishk-cheese made using Bourghol was always harder (p&lt;0.05) than that of Semolina. Sensory analysis showed that cheese obtained from Bourghol tends to be more yellowish, harder with closed and crumbly body, together with a grainy texture in mouth and pronounced cereal flavor, whereas cheese obtained from Semolina tends to be sour, creamy with a sticky and cohesive texture, and rich lactic, buttery and cheesy flavors. Hedonic tests showed a significant difference (p&lt;0.05) in preference between both types of cheese where Semolina was always preferred except for odor.

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14

محمد, صلاح, سلیمان بوسلوم, صلاح حسن, عقوب عقوب та الخنساء سالم. "SOME CHEMICAL STUDIES ON TRADITIONAL LIBYAN KISHK بعض الدراسات الکیمائیة على الکشک اللیبی التقلیدی". Journal of Food and Dairy Sciences 5, № 1 (2014): 1–5. http://dx.doi.org/10.21608/jfds.2014.52720.

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15

Tamime, A. Y., D. D. Muir, M. N. I. Barclay, M. Khaskheli, and D. McNulty. "Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties." Food Research International 30, no. 5 (1997): 319–26. http://dx.doi.org/10.1016/s0963-9969(97)00055-0.

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16

Damir, A. A., A. A. Salama, and M. Salfwat Mohamed. "Acidity, microbial, organic and free amino acids development during fermentation of skimmed milk, Kishk." Food Chemistry 43, no. 4 (1992): 265–69. http://dx.doi.org/10.1016/0308-8146(92)90210-s.

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17

Gadallah, Mohamed G. E., and Mohamed F. Y. Hassan. "Quality properties of Kishk (a dried fermented cereal-milk mixture) prepared from different raw materials." Journal of the Saudi Society of Agricultural Sciences 18, no. 1 (2019): 95–101. http://dx.doi.org/10.1016/j.jssas.2017.02.003.

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18

Bahnasawy, A. H., and M. E. Shenana. "A mathematical model of direct sun and solar drying of some fermented dairy products (Kishk)." Journal of Food Engineering 61, no. 3 (2004): 309–19. http://dx.doi.org/10.1016/s0260-8774(03)00134-1.

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19

Salameh, Christelle, Joël Scher, Jeremy Petit, Claire Gaiani, Chadi Hosri, and Sylvie Banon. "Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture." Powder Technology 292 (May 2016): 307–13. http://dx.doi.org/10.1016/j.powtec.2016.01.040.

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20

Toufeili, Imad, Céline Melki, Sossy Shadarevian, and Richard K. Robinson. "Some nutritional and sensory properties of bulgur and whole wheatmeal kishk (a fermented milk-wheat mixture)." Food Quality and Preference 10, no. 1 (1998): 9–15. http://dx.doi.org/10.1016/s0950-3293(98)00016-0.

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21

Khaled H. Salman, Elsayed A. Mahmoud;. "Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing." Suez Canal University Journal of Food Sciences 7, no. 1 (2020): 43–54. http://dx.doi.org/10.21608/scuj.2020.130639.

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22

El-Razik, Mohamed M. Abd, Mohamed F. Y. Hassan, and Mohamed G. E. Gadallah. "Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture)." Food and Nutrition Sciences 07, no. 13 (2016): 1262–75. http://dx.doi.org/10.4236/fns.2016.713116.

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23

Tamime, A. Y., D. D. Muir, M. Khaskheli, and M. N. I. Barclay. "Effect of Processing Conditions and Raw Materials on the Properties of Kishk 1. Compositional and Microbiological Qualities." LWT - Food Science and Technology 33, no. 6 (2000): 444–51. http://dx.doi.org/10.1006/fstl.2000.0686.

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24

Muir, D. D., A. Y. Tamime, and M. Khaskheli. "Effect of Processing Conditions and Raw Materials on the Properties of Kishk 2. Sensory Profile and Microstructure." LWT - Food Science and Technology 33, no. 6 (2000): 452–61. http://dx.doi.org/10.1006/fstl.2000.0687.

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25

Tamime, Adnan Y., Margaret N. I. Barclay, Ryszard Amarowicz, and David McNulty. "Kishk - a dried fermented milk / cereal mixture. 1 Composition of gross components, carbohydrates, organic acids and fatty acids." Le Lait 79, no. 3 (1999): 317–30. http://dx.doi.org/10.1051/lait:1999327.

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26

O'Callaghan, Yvonne C., Ashwini V. Shevade, Tim P. Guinee, Tom P. O'Connor, and Nora M. O'Brien. "Comparison of the nutritional composition of experimental fermented milk:wheat bulgur blends and commercially available kishk and tarhana products." Food Chemistry 278 (April 2019): 110–18. http://dx.doi.org/10.1016/j.foodchem.2018.11.026.

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27

Rock-Singer, Aaron. "CENSORING THE KISHKOPHONE: RELIGION AND STATE POWER IN MUBARAK'S EGYPT." International Journal of Middle East Studies 49, no. 3 (2017): 437–56. http://dx.doi.org/10.1017/s0020743817000320.

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AbstractHow do states produce religion and how can the study of state censorship cast light on this phenomenon? This article examines the logic by which two Egyptian government bodies, the Ministry of Culture and the Islamic Research Academy, censored the sermons of a premier Islamist preacher, Shaykh ʿAbd al-Hamid Kishk (d. 1999), between 1987 and 1993. To do so, it draws on two distinct sets of sources: a sixteen-volume printed edition of Kishk's sermons published in Egypt and MP3s of original performances recorded initially by audiocassette. While previous studies on religion and state power in the Middle East emphasize the strategies by which states use religion to assert their interests, this article uses the censorship of a leading antiregime preacher to probe the undertheorized distinction between claiming and producing religion. A focus on the strategies, in turn, casts light on both the internal diversity of religious visions within the Egyptian state and on the subtle, yet significant, ways in which state actors not only censor but also are shaped by their Islamist challengers.

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28

Tamime, A. Y., D. D. Muir, M. N. I. Barclay, M. Khaskheli, and David McNulty. "Laboratory-made Kishk from wheat, oat and barley: 1. Production and comparison of chemical and nutritional composition of Burghol." Food Research International 30, no. 5 (1997): 311–17. http://dx.doi.org/10.1016/s0963-9969(97)00054-9.

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29

Bahgaat, Wafaa K., and Salem Abd El Ghani. "Comparison of Amino Acids and Fatty Acids Profiles of Egyptian Kishk: Dried Wheat Based Fermented Milk Mixture as Functional Food." American Journal of Food Technology 12, no. 1 (2016): 43–50. http://dx.doi.org/10.3923/ajft.2017.43.50.

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30

Ali, Rehab F. M. "Hypocholesterolemic effects of diets containing different levels of kishk as a dried fermented milk–whole wheat mixture in experimental rats." Journal of Ethnic Foods 3, no. 2 (2016): 117–23. http://dx.doi.org/10.1016/j.jef.2016.01.009.

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31

Tamime, Adnan Y., Margaret N. I. Barclay, Andrew J. R. Law, Jeffrey Leaver, Emmanuel M. Anifantakis, and Thomas P. O'Connor. "Kishk - a dried fermented milk / cereal mixture. 2 Assessment of a variety of protein analytical techniques for determining adulteration and proteolysis." Le Lait 79, no. 3 (1999): 331–39. http://dx.doi.org/10.1051/lait:1999328.

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32

Kotb, E. "Purification and partial characterization of serine fibrinolytic enzyme from Bacillus megaterium KSK-07 isolated from kishk, a traditional Egyptian fermented food." Applied Biochemistry and Microbiology 51, no. 1 (2014): 34–43. http://dx.doi.org/10.1134/s000368381501007x.

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33

Obeid, Soumaya, Ali Alkhatib, Sami Tlais, and Hassan Hajj Hussein. "The effect of adding Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on the acidity and overall consumer acceptability of Lebanese Kishk." International Journal of Environment, Agriculture and Biotechnology 6, no. 3 (2021): 37–44. http://dx.doi.org/10.22161/ijeab.63.4.

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34

Yamasaki, Atsu, Akira Kitajima, Norihiro Ohara, Mitsutoshi Tanaka, and Kojiro Hasegawa. "Histological Study of Expression of Seedlessness in Citrus kinokuni ‘Mukaku Kishu’ and Its Progenies." Journal of the American Society for Horticultural Science 132, no. 6 (2007): 869–75. http://dx.doi.org/10.21273/jashs.132.6.869.

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The factors of seedless expression in Citrus kinokuni hort. ex Tanaka ‘Mukaku Kishu’, ‘Southern Yellow’ {‘Tanikawa Buntan’ pummelo [an uncertain hybrid with C. maxima (Burm.) Merr.] × ‘Mukaku Kishu’}, and the hybrid seedling BSY lines of ‘Southern Yellow’ × Bu1-7 pummelo [chance seedling of ‘Suisho Buntan’ pummelo (C. maxima)] were investigated histologically. ‘Mukaku Kishu’, ‘Southern Yellow’, BSY18, and BSY21 are completely seedless, whereas others are seedy. The percentage of abnormal embryo sacs and fertilization in seedless cultivars and lines showed no differences from seedy ones, indicating that the seedlessness of ‘Mukaku Kishu’ and its progenies was not involved in abnormal embryo sacs and unfertilized ovules. In seedy cultivars and lines, embryos developed to the cotyledon stage by 14 weeks after pollination. In the seedless cultivars and lines, however, embryos only developed to the early stages of zygote or embryo development. These results indicate that the seedless expression of the seedless progenies of ‘Mukaku Kishu’ coincides with ‘Mukaku Kishu’ and is caused by an arrested seed development at the early stage.

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35

Kishi, Yoshito. "Publications: Yoshito Kishi." HETEROCYCLES 72, no. 1 (2007): 21. http://dx.doi.org/10.3987/2007-72-0021.

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36

Yusuf, Reinaldy, Yusida Lusiana, and Heri Widodo. "Jurnal Budaya Aisatsu dan Ojigi (Studi Fenomenologi Budaya Komunikasi Pada Pekerja Hotel Kyuukamura Kishu Kada)." Jurnal SAKURA : Sastra, Bahasa, Kebudayaan dan Pranata Jepang 3, no. 2 (2021): 174. http://dx.doi.org/10.24843/js.2021.v03.i02.p08.

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The purpose of the study was to find out about the communication culture of Japanese society, namely verbal Aisatsu and non-verbal Ojigi communication practiced by hotel workers Kyuukamura Kishu Kada using phenomenology studies. This research is a qualitative descriptive study using interview techniques as a data collection technique. There are 5 informants from this research. The results found in this study are the Aisatsu verbal communication culture practiced by Kyuukamura Kishu Kada workers varies depending on the interlocutor and the situation. For non-verbal culture, Ojigi is done to show apologies, thanks, and respect for the other person. The more bent in doing Ojigi, the feelings shown are getting deeper. Employees at Kyuukamura Kishu Kada also realize that Aisatsu and Ojigi are very important Japanese communication culture and play an important role, especially in Kyuukamura Kishu Kada.

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37

Clayden, T. "Kish in the Kassite Period (c. 1650–1150 B.C.)." Iraq 54 (1992): 141–55. http://dx.doi.org/10.1017/s0021088900002552.

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After over half a century systematic excavation is once again underway at Kish. A team of Japanese archaeologists led by Prof. Hideo Fujii has reopened the archaeological investigation of this large ancient site where many periods of occupation are to be found. This study focuses on only a small fragment of the history of settlement at Kish, drawing together the evidence for habitation on the site in the Kassite Period.The evidence may broadly be separated into three groups: inscribed objects found at Kish; references to Kish in texts of the Kassite Period; and artifacts peculiar to the Kassite Period found on the site.The history and results of the excavations conducted at Kish before the Second World War have been well summarized by Moorey [1978]. I do not intend to present an even briefer summary in this paper. Suffice it to note that the bulk of the material discussed below derives from the two major campaigns at Kish: those of de Genouillac in 1912 [1925; Gibson: 1972: 69–70], and those of the Oxford–Field Museum Expedition between 1923 and 1933 [Field: 1929; Langdon: 1924; Mackay: 1925, 1929; Watelin: 1930, 1934; Gibson: 1972: 69–70]. Important supplementary evidence is also contained in the results of the surface survey work conducted at and around Kish by Gibson [1972].

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38

Lafzi Ghazi, Elham, and Miguel Goede. "Creative economy assessment: a case study of Kish Island." International Journal of Social Economics 44, no. 12 (2017): 1940–56. http://dx.doi.org/10.1108/ijse-05-2016-0141.

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Purpose The purpose of this paper is to evaluate the case of Kish, which is a small island off the coast of Iran, using the creative indicators of a creative economy. Design/methodology/approach Based on the extant literature, a set of performance measures and factors are identified for the creative economy. This set is mainly based on Florida’s theory on the creative class. The case of Kish Island is evaluated based on these indicators, and after analysis, conclusions are drawn. Findings Kish Island, with its numerous tourist attractions, shows remarkable creative industries that highlight the presence of the creative class and the development of a creative economy in this area. Originality/value The paper illustrates the model of a creative economy assessment for the small Kish Island and finally provides a good understanding of the concept of the creative economy as a key element of the creative city.

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39

Yamanaka, Yuji. "DCS Renewal at Kishu Mill." JAPAN TAPPI JOURNAL 59, no. 3 (2005): 350–54. http://dx.doi.org/10.2524/jtappij.59.350.

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40

Kishi, Yoshito. "Research Summary of Kishi Group." HETEROCYCLES 72, no. 1 (2007): 7. http://dx.doi.org/10.3987/2007-72-0007.

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41

Burton, Adrian. "Goblins of the Harrat Kishb." Frontiers in Ecology and the Environment 10, no. 8 (2012): 452. http://dx.doi.org/10.1890/1540-9295-10.8.452.

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42

Fitrianita, Elsa, Nurdien Harry Kistanto, and Af'idatul Lathifah. "Resistensi Nelayan dalam Pembangunan PLTU Cilacap Desa Menganti Kecamatan Kesugihan Kabupaten Cilacap." Endogami: Jurnal Ilmiah Kajian Antropologi 3, no. 1 (2019): 15. http://dx.doi.org/10.14710/endogami.3.1.15-29.

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This research was conducted to find out and describe the resistance of Menganti Kisik fihermen in the construction of the PLTU Cilacap in Menganti Village, Kesugihan District, Cilacap Regency, analyzing the sources and forms that caused the resistance of Menganti fihermen to the construction of the PLTU Cilacap and how the strategies to survive and efforts to resolve the conflict. The research method used is the ethnographic method. This research was conducted in March to May in the coastal area of Menganti Village, Menganti Kisik. The data collection techniques are carried out by means of observation, ethnographic interviews, and documentation. The data analysis techniques were carried out in an ethnographic manner with qualitative descriptions. The results of the study showed that the resistance of the Menganti Kisik fishermen occurred due to the perceived loss in the social, economic and physical sectors due to the construction of the PLTU Cilacap. Fishermen choose the hidden transcript resistance and collective resistance. The fishermen do the resistance is because of the imbalance of the work space sector and damage to the coastal and marine areas which cause coastal abrasion in Menganti Village. The kind of resistance are include the differences in perceptions between fishermen in responding to the construction of the PLTU Cilacap, compensation polemics, and expressions of resistance. The strategy of surviving fishermen in the midst of losses due to the construction of the PLTU Cilacap is to establish a social organization KUPM Menganti Kisik which is used as a medium of collective resistance.

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43

Groves, Robert M. "Leslie Kish, 1910–2000." Public Opinion Quarterly 64, no. 4 (2001): 541–42. http://dx.doi.org/10.1086/318649.

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44

Pedley, Mary. "George Kish (1914–1989)." Imago Mundi 43, no. 1 (1991): 100–101. http://dx.doi.org/10.1080/03085699108592724.

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45

Tanaka, Toshihiro, Soichiro Maeda, Nobuyuki Takahira, Nobumitsu Hirai, and Joon Ho Lee. "Advanced Eco-Materials Processing from By-Products." Materials Science Forum 512 (April 2006): 305–8. http://dx.doi.org/10.4028/www.scientific.net/msf.512.305.

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We have tried to develop the following new material processing for the production of value-added materials from by-products such as kish-graphite, Fe & Cu mixed scraps etc. in steelmaking processes : 1) Production of PdCl2 graphite intercalation compound (PdCl2-GIC) in hydrothermal conditions to create nano-particles encapsulated in kish-graphite. 2) Application of “unusual wetting” of liquid Cu on surface-oxidized Fe to produce composite materials between Cu and ceramics.

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46

Kumbhar, Sharad V., and Chinpiao Chen. "Enantioselective Nozaki–Hiyama–Kishi allylation-lactonization for the syntheses of 3-substituted phthalides." RSC Advances 8, no. 72 (2018): 41355–57. http://dx.doi.org/10.1039/c8ra09575b.

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A chromium-catalyzed enantioselective Nozaki–Hiyama–Kishi allylation of substituted (2-ethoxycarbonyl)benzaldehydes and subsequent lactonization to synthesize phthalides with an optimal enantioselectivity of 99%.

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Yoffee, Norman. "The Economics of Ritual at Late Old Babylonian Kish." Journal of the Economic and Social History of the Orient 41, no. 3 (1998): 312–43. http://dx.doi.org/10.1163/1568520981436219.

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AbstractA small archive of economic documents from the city of Kish in the late Old Babylonian period records amounts of money owed to the “supervisor of kezertu women” from the kezertu account. The employment of kezertu women in ritual performance is investigated as well as the managerial activities of the “supervisor of kezertu women.” The historical reasons for the migration of the cult of Ištar of Uruk to Kish and the economics of ritual performance are considered.

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48

Row, Byoung-ho. "Abe Shinzo and Kishi Nobusuke - Process and Method of arrogation to Abe Shinzo of Kishi Nobusuke -." Journal of Japanese Thought 35 (December 31, 2018): 201–32. http://dx.doi.org/10.30615/kajt.2018.35.8.

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Chmielowski, Stanisław. "The provenance of Neo-Babylionian legal documents from ‘Kish’ outside the Ashmolean Museum Collection." Folia Praehistorica Posnaniensia 24 (December 15, 2019): 11–34. http://dx.doi.org/10.14746/fpp.2019.24.01.

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The majority of currently known Neo-Babylonian legal and administrative documents from Kish come from excavations held on this site by the joint expedition of Oxford – Field Museum (Chicago) between 1923–1933. They are now housed in the Ashmolean Museum, Oxford. However, ca. 40 Neo-Babylonian ‘Kish’ tablets, i.e., written in Ḫursagkalamma or Kiš, are present in other collections. How did they end up in these museums assuming that most of them was acquired in the last quarter of the 19th century, 30–50 years before the expedition mentioned above? I suppose that they were not found in Kish, even though their Ausstellungsort indicates quite the opposite. They instead come from nearby Babylon or Borsippa cities. The analysis conducted in the article seems to confirm this assumption, and for most cases, the provided attribution should be considered. Additionally, tablets under discussion are testimonies of the vivid economic life of entrepreneurial Babylonians in the first millennium BC.

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Molleson, Theya, and Joel Blondiaux. "Riders' Bones from Kish, Iraq." Cambridge Archaeological Journal 4, no. 2 (1994): 312–16. http://dx.doi.org/10.1017/s095977430000113x.

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