This paper outlines a framework for the study of innovation that treats discoveries as additions to evolving networks. As inventions enter they expand or limit the reach of the ideas they build on by influencing how successive discoveries use those ideas. The approach is grounded in novel measures of the extent to which an innovation amplifies or disrupts the status quo. Those measures index th...

The concept of open innovation is currently popular in the management and policy literature on technology and innovation. However, despite the large volume of empirical work, many of the prescriptions being proposed are fairly general, rather than specific to particular contexts and contingencies. The proponents of open innovation tend to offer universal, and often universally positive, prescri...

despite wide-range of studies in the theories of the entrepreneurship field, few studies have offered a pervasive conceptual model or a general consensus of the existing theories. hence, this paper attempts to extend a comprehensive principle on entrepreneurship. in general, there are two common interpretations of the term ‘entrepreneurship’. one of the common views is schumpeterian, emphasizin...

The cortical processing of umami shows what makes it pleasant and appetitive. The pleasantness of umami reflects and is correlated with processing in the secondary taste cortex in the orbitofrontal cortex and tertiary taste cortex in the anterior cingulate cortex, whereas processing in the primary (insular) taste cortex reflects physical properties such as intensity. However, glutamate presente...