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Owing to the uneven distribution of annotated corpus among different languages, it is necessary to bridge the gap between low resource languages and high resource languages. From the perspective of entity relation extraction, this paper aims to extend the knowledge acquisition task from a single language context to a cross-lingual context, and to improve the relation extraction performance for low resource languages.

This paper proposes a cross-lingual adversarial relation extraction (CLARE) framework, which decomposes cross-lingual relation extraction into parallel corpus acquisition and adversarial adaptation relation extraction. Based on the proposed framework, this paper conducts extensive experiments in two tasks, i.e. the English-to-Chinese and the English-to-Arabic cross-lingual entity relation extraction.

The Macro-F1 values of the optimal models in the two tasks are 0.880 1 and 0.789 9, respectively, indicating that the proposed CLARE framework for CLARE can significantly improve the effect of low resource language entity relation extraction. The experimental results suggest that the proposed framework can effectively transfer the corpus as well as the annotated tags from English to Chinese and Arabic. This study reveals that the proposed approach is less human labour intensive and more effective in the cross-lingual entity relation extraction than the manual method. It shows that this approach has high generalizability among different languages.

The research results are of great significance for improving the performance of the cross-lingual knowledge acquisition. The cross-lingual transfer may greatly reduce the time and cost of the manual construction of the multi-lingual corpus. It sheds light on the knowledge acquisition and organization from the unstructured text in the era of big data.

This study aims to build a research model from the perspectives of knowledge hiding and idea implementation to examine what factors influence idea implementation and the cross-level moderating role of team territory climate.

Data were collected from universities, 52 (R&D) teams in China via a two-wave survey. The final sample contained 209 team members and their immediate supervisors. Hierarchical linear modeling was used to test hypotheses.

The results indicated that individuals’ knowledge-hiding behavior had a significantly negative impact on idea implementation and creative process engagement, which played a mediating role. Team territorial climate played a cross-level moderating role between knowledge hiding and idea implementation. If team territorial climate was at a high level, then the negative connection between knowledge hiding and idea implementation would be weaker.

Under the perspective of territorial behavior in Chinese cultural, it can help to distinguish territorial behavior and be preventive at individual and team levels. This study not only enables managers to clearly understand the precipitating factors of idea implementation but also provides constructive strategies for alleviating the negative effects of knowledge territoriality on creative process engagement and idea implementation.

This study constructs a cross-level model to explore the relationship among knowledge hiding, creative process engagement and idea implementation at individual and team levels in the context of Chinese R&D enterprises. Additionally, the study analyzes the influence of territoriality on idea implementation under boundary conditions.

The purpose of this paper is to characterize monofloral and heterofloral honey samples (chestnut, lavandula, acacia and sunflower) from different regions of Turkey according to their physicochemical (moisture content, acidity, ash, sucrose, reducing sugar and hydroxymethylfurfural content) and biochemical properties to compare regional and species differences that are thought to contain different types of plant sources.

Physicochemical investigations were performed according to AOAC methods. Mineral analysis and volatile analysis were performed by using atomic absorption spectrometry and GC–MS, respectively. Antimicrobial activities of honey samples were evaluated based on disc diffusion method and minimum inhibition concentration (MIC) values. The assays followed to determine total phenolic content and antioxidative and activities are spectrophotometric methods.

The obtained values of physicochemical parameters are among the values that can be accepted according to legal regulations. The most abundant mineral was potassium, which made up 81 per cent of the total mineral content, ranging between 165.7 and 301.6 mg/kg. A total of 87 different volatile components, some of which are highlighted in the literature to have antimicrobial and antioxidant effects, were detected. The maximum phenolic content, antioxidant activity against DPPH radical and ferric reducing ability were detected in the chestnut honeys. All tested honeys showed antimicrobial activity with MIC values between 6.25 and 50 µg/mL.

The present study has the feature of being a large study in terms of the region from where honey samples were selected and choice of analysis. The values obtained from physicochemical parameters reveal that the honeys from related region can be consumed with confidence. The biological properties found in honeys make them products of high added value and excellent quality.

Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt.

Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc.

Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures.

Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food.

Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.