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  Exploring the relationship between cooking and food skills and food choice motives: a cross-sectional study

  (EMERALD GROUP PUBLISHING LTD, Floor 5, Northspring 21-23 Wellington Street, Leeds, W YORKSHIRE LS1 4DL, ENGLAND, 2026) Çakır, Muhammet Ali; Yıldırım, Güldane

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  Purpose – This study examined how adult cooking skills (CS) and food skills (FS) are associated with specific food choice motives among adults in T€urkiye, where gender roles strongly shape home cooking. Design/methodology/approach – A cross-sectional survey was conducted in April 2024 with 759 adults aged 18–64 who cooked at home at least occasionally,recruited via non-probability, gender-stratified quota sampling. Data were collected through face-to-face interviewsin supermarketsimmediately after grocery shopping, using the Cooking and Food Skills Confidence Measure and the Food Choice Questionnaire (FCQ). Nonparametric tests and multiple linear regression analyses adjusted for sociodemographic and planning-related factors were used. Findings – Higher CS and FS scores were positively related to the FCQ total score. CS showed stronger associations with convenience, mood, sensory appeal and price, whereas FS was more closely related to health, natural content, weight control, familiarity, ethical concerns and price. Overall, CS aligned more with convenience- and pleasure-related motives, while FS was more strongly embedded in health-, ethics- and control-oriented motives. Research limitations/implications – The cross-sectional design and use ofself-report measures prevent causal inferences between cooking/food skills and food choice motives. Non-probability, gender-stratified quota sampling in a single province and the focus on adults who cook at home limit generalisability to the wider adult population. Ecological validity is also restricted because actual food purchases and dietary intake were not observed. Future research should use longitudinal and observational designs in more diverse settings and incorporate environmental, social and economic determinants of food choice. Practical implications – The findingssuggest that cooking and food skillsshould be treated as distinct targetsin nutrition education and public health interventions. Programmes that build food skills such as meal planning, shopping list use, budgeting and food label literacy may be especially effective forstrengthening health-, natural content-, weight control- and ethics-related motives. In contrast, interventions for younger adults and timepressed households may benefit from emphasising quick, tasty and affordable home cooking, linking convenience and sensory appeal with healthier meal options. Social implications – By highlighting how cooking and food skills relate to different food choice motives, this study points to opportunities for more equitable and realistic food policies. Skill-based approaches that recognise gendered patternsin home cooking may help avoid placing disproportionate responsibility on women and instead support shared food preparation within households. Strengthening food and cooking skills, especially among younger and lower-resource groups, may contribute to healthier, more sustainable and costconscious eating in everyday life. Originality/value – This study is among the first to map distinct cooking and food skill domains onto specific food choice motives in a large sample of home cooks in T€urkiye. By linking differentiated skill sets to motivational profiles, the findings provide a basisfor designing skill-based nutrition education and intervention strategies tailored to different demographic and motivational groups, particularly younger adults.

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  The MTH Level Fractional Derivatives With Respect To Another Function

  (WILMINGTON SCIENTIFIC PUBLISHER, LLC, 890-1 S KERR AVE, WILMINGTON, NC 28403, 2026) Bany-Ahmad, Rami; Ibrahim, Alawiah; Noorani, Mohd Salmi Md; Abdeljawad, Thabet

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  We establish conditions ensuring the existence of a solution ϕ(x) in the space L1(a, b) and derive an explicit formula for this solution. We introduce a novel parametrization of the Hilfer fractional derivative with respect to another function ψ, which unifies and extends several classical operators. In this framework, we develop an extensive variant of Luchko’s second level fractional derivative, termed the ψ−second level fractional derivative, encompassing the ψ−Riemann-Liouville, ψ−Caputo, and ψ−Hilfer derivatives as special cases. We analyze the relationships among these derivatives for various parameter values and within different function spaces, discussing their properties and significant results in fractional calculus. Finally, we propose a comprehensive generalization, the ψ − mth level fractional derivative, which facilitates the construction of fractional derivatives of any desired level. The main results focus on the ψ−second level derivative, as it unifies a wide range of established operators, simplifies the interpretation of results, and naturally supports further generalizations.

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  Casson hybrid nanofluid flow between two rotating disks under magnetic field and convective boundary conditions

  (ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2026) Aziz, Sartaj; Ullah, Hakeem; Fiza, Mehreen; Khan, Ilyas; Omer, Abdoalrahman S. A.; Mohammed, Najla A.; Mahariq, Ibrahim; Akgül, Ali; Rakhmonov, Farkhod

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  Nanotechnology plays a vital role in heat transport due to its wide range of applications, significantly contributing to fields such as bioengineering, space exploration, biosensor research, semiconductor technology, and advanced electronics. The primary objective of this analysis is to examine the Casson fluid model for heat and mass transport between stretchy rotating disks, incorporating copper and titanium oxide nanoparticles into a sodium alginate base fluid. This analysis encompasses the effects of mixed convection, chemical reactions, convective conditions, activation energy, and thermal radiation. The bvp4c method is utilized to solve the resultant equations. Tables and Figures offer a clear depiction of the results. Understanding the thermal characteristics of hybrid fluids is crucial to energy systems, biological fluid dynamics, and engineering applications, where fluid flow and heat transfer are critical to system performance. At lower disk, the skin friction improved by 10.24% and 12.36% relative to the higher values of the magnetic and Cason parameters. The Schmidt number reduces mass-transfer gradients by 18.1%, whereas the activation energy decreases by 13.7%. The volume fractions of the selected nanoparticles vary from 0.02 to 0.04, and the heat transfer rates for the hybrid nanofluid increases 12% for the hybrid nanofluid as compared to the nanofluid. The hybrid nanofluid significantly affects flow distributions.

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  Significance of Cattaneo-Christov heat flux and bioconvection in magnetized Jeffrey nanofluid inside an extendable cylinder: Advanced in cooling system

  (ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2026) Jawad, Muhammad; Ali, Ali B. M.; Majeed, Aaqib; Singh, Narinderjit Singh Sawaran; Jawwad, Abdul Kareem Abdul; Al Garalleh, Hakim; Mahariq, Ibrahim

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  Owing to the exceptional thermal properties of non-Newtonian nanofluids, nanomaterials have reported widespread use in numerous fields such as mechanical engineering, cooling technologies, solar energy systems and industrial processes. This work aims to scrutinize the thermal behavior of Jeffrey nanofluids under the impact of bioconvection caused by gyrotactic microorganisms, with specific attention on the flow over an elongating cylinder. The inclusive innovation of this study lies in the incorporation of non-Fourier heat conduction modeled using the Cattaneo–Christov heat formulation instead of Fourier’s law. Appropriate similarity functions are applied to renovate the governing equations into transformed ordinary differential equations. Numerical simulations are carried out using bvp4c solver via MATLAB, and the outcomes are compared with published studies to authenticate accuracy. Graphical illustrations are used to estimate the inspiration of key fluid parameters such as magnetic parameter 0.2 ≤ M ≤ 2.2, curvature parameter 0 ≤ γ ≤ 0.8, Jeffrey fluid 0.5 ≤ β ≤ 2.5, Lewis number 1.2 ≤ Le≤ 2.0, buoyancy ratio parameter 0.5 ≤ Nr ≤ 2.5, thermophoresis 0.1 ≤ Nt ≤ 1.0 and bioconvective Lewis number 0.2 ≤ Lb ≤ 1.0. It is witnessed that the velocity distribution rises with the curvature parameter and decreases with the Jeffrey, buoyancy ratio parameter and magnetic parameters. The thermal profile drops with growing thermal relaxation parameters, while it rises with both the magnetic parameter M and thermophoresis parameter Nt. The concentration and density profiles reduce with improving values of the Lewis number Le and bioconvective Lewis number Lb, respectively.

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  Base-integrated thermal storage system: Enhancing phase change material melting performance through geometric innovation and artificial neural network-genetic algorithm optimization

  (PERGAMON-ELSEVIER SCIENCE LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, ENGLAND, 2026) Mao, Jun-Bo; Basem, Ali; Balla, Hyder H. Abed; Li, Yong-hui; Alkhatib, Omar J.; Ahmed, M. A.; Abdullaev, Sherzod; Albalawi, Hind; Jastaneyah, Zuhair; Mahariq, Ibrahim

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  Efficient and economically viable energy storage systems are crucial for enhancing the reliability of solar-based heating applications, particularly during periods of limited sunlight availability. In this study, a novel baseintegrated energy storage unit was introduced, in which heat transfer fluid tubes were embedded directly within the PCM box and supported by adjustable straight and tilted bases. This configuration enhances conductive pathways through continuous solid–solid contact among the tubes, bases, and device body, resulting in improved heat transfer performance while offering high structural flexibility and lower maintenance costs compared to conventional shell-and-tube systems. To systematically assess the influence of structural variables (the length of straight bases, the length of tilted bases, and the angle of tilted bases), a full factorial numerical analysis was carried out, generating distinct geometric designs. By the end of the 5-h charging period, the highest liquid fraction among the 27 parametric configurations was achieved by Design 5, reaching a value of 0.906, whereas the base-free design attained a liquid fraction of only 0.368. This indicates that Design 5 enhances the melting performance by approximately 146% compared to the base-free configuration. A similar trend is observed in terms of total stored energy. After 5 h, Design 5 stores 23,944 kJ of thermal energy, while the basefree system stores only 10,852 kJ. This corresponds to an improvement of approximately 120.6% in total absorbed energy for Design 5 relative to the base-free design. To generalize these findings, an artificial neural network prediction model was developed using MATLAB's feedforward network with the Levenberg–Marquardt training algorithm. The trained model was subsequently coupled with a genetic algorithm to carry out both single- and multi-objective optimization, with the goal of maximizing the PCM liquid fraction. The genetic algorithm yielded two optimal geometric configurations: Half-Melting Optimal for maximizing liquid fraction at 2.5 h and Full-Melting Optimal for maximizing liquid fraction at 2.5 h. The TOPSIS-selected design, named Balanced-Melting Optimal, falls between the values of Half-Melting Optimal and Full-Melting Optimal. Besides, three additional engineered Finned-designs were introduced to be compared with the optimal designs. After 5 h of charging, the liquid fraction reached 0.847, 0.913, and 0.881 for Half-Melting Optimal, Full-Melting Optimal, and Balanced-Melting Optimal, respectively. These values correspond to improvements of 130%, 148%, and 139%, respectively compared to the base-free design. Besides, Half-Melting Optimal, Full-Melting Optimal, and Balanced-Melting Optimal stored 23,236 kJ, 24359 kJ, and 23,810 kJ, respectively, compared to 10,852 kJ for the base-free system, yielding improvements of approximately 114%, 124%, and 120%. Among the optimized configurations, Full-Melting Optimal was proposed as the best overall optimal design, since it achieved the highest performance in terms of both liquid fraction and total stored energy. When compared directly with Design 5, the Full-Melting Optimal configuration still provided measurable improvements, with approximately 0.77% betterment in liquid fraction and about 1.73% in stored energy.

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