The theory of mergers and acquisitions (M&As) has been developed almost exclusively from the study of large deals by large firms. In this paper we argue that the behaviour and success of M&As by small and medium sized enterprises (SMEs) may be significantly different. Accordingly, we revisit established M&A theories, and develop a theoretical framework, and several testable hypotheses, regardin...

Antifreeze proteins are produced by extremophile species to control ice formation and growth, and they have potential applications in many fields. There are few examples of synthetic materials which can reproduce their potent ice recrystallization inhibition property. We report that self-assembled enantiomerically pure, amphipathic metallohelicies inhibited ice growth at just 20 μM. Structure-p...

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. c...

backgrounds: optimization of microbial compositions and load in live food during the process of bioencapsulation is one of the most important concerns in aquaculture, as it can promote the growth and feeding parameters of fish larvae. objectives: the aim of this study was to determine the growth and feeding performance of persian sturgeon larvae fed with bioencapsulated d. magna with saccharomy...

methods s. cerevisiae was cultured and then disrupted by sonication. after centrifugation, the harvested supernatant was considered to be a cytoplasmic extract. the protein concentration was determined by the biuret method and the extract was diluted to concentrations of 500, 1000, and 2000 µg protein/ml. the frequencies of apoptosis and necrosis were assessed in extract-treated k562 cells by e...

this study aims to determine the effect of fermentation condition and saccharomyces strains on the ph, foam property and co2 concentration of non-alcoholic beer (ma-al-shaeer). for this, the beer samples were inoculated with four different species of saccharomyces (saccharomyces rouxii 70531, s. rouxii 70535, s. ludwigii 3447 and s. cerevisiae 70424) and fermented for 48h in both aerobic and pe...