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The paper aims to compare and clarify the differences and between the two well-known decomposition spectral techniques; the Winer–Chaos expansion (WCE) and the Winer–Hermite expansion (WHE). The details of the two decompositions are outlined. The difficulties arise when using the two techniques are also mentioned along with the convergence orders. The reader can also find a collection of references to understand the two decompositions with their origins. The geometrical Brownian motion is considered as an example for an important process with exact solution for the sake of comparison. The two decompositions are found practical in analysing the SDEs. The WCE is, in general, simpler, while WHE is more efficient as it is the limit of WCE when using infinite number of random variables. The Burgers turbulence is considered as a nonlinear example and WHE is shown to be more efficient in detecting the turbulence. In general, WHE is more efficient especially in case of nonlinear and/or non-Gaussian processes.

The paper outlined the technical and literature review of the WCE and WHE techniques. Linear and nonlinear processes are compared to outline the comparison along with the convergence of both techniques.

The paper shows that both decompositions are practical in solving the stochastic differential equations. The WCE is found simpler and WHE is the limit when using infinite number of random variables in WCE. The WHE is more efficient especially in case of nonlinear problems.

Applicable for SDEs with square integrable processes and coefficients satisfying Lipschitz conditions.

This paper fulfils a comparison required by the researchers in the stochastic analysis area. It also introduces a simple efficient technique to model the flow turbulence in the physical domain.

The purpose of this study is to modify the service quality scale (SERVQUAL) for measuring the performance of Islamic banks after modifying and validating it to fit the Islamic banking context. Furthermore, it provides insights for the limitations good service delivery has on maintaining favorable provider’s satisfaction in Islamic banks under conditions when category attitudes have been disrupted and made salient by major disruptive events.

Focus groups (managers of Islamic banks) were conducted to develop context-specific service quality measures. Exploratory factor analysis and CFA have been conducted to test the validity of scales developed and questionnaires were then sent to Islamic banking customers of major Islamic banks in Egypt for testing the relationships between the research variables and hypotheses developed.

The findings of this study are two-fold; identifying a service quality dimension not previously identified in extant service quality measures (SERVQUAL, CARTER), devotion to customers and alerts brand managers that harm to category attitudes caused by societal-level disruptive events can make it difficult to gain high satisfaction even with superior customer service. In this disruptive event context, although high service quality is associated with brand satisfaction, brand satisfaction seems unexpectedly dampened by category attitudes, perhaps, due to the general malaise felt toward the category following the disruptive events.

Islamic institutions are alerted to the heightened need for providing superior service, as even superior service may no longer assure high satisfaction. Extrapolating to an even bigger societal disruptor, in the soon-to-come post-COVID-19 world, category attitudes toward walk-in banking services will be in turmoil and highly salient. So, brand managers will need to develop creative ways to strengthen not just brand attitudes but also to re-stabilize category attitudes if the category is to recover.

This is considered a pioneer study in using mixed methods to re-think the famous SERVQUAL scale in a unique context and relating findings to impacts of disruptive events on attitude toward Islamic banking.

Fishes are important sources of good and high-quality protein in developing countries. Spoilage and keeping quality of fish especially in the tropics is temperature dependence as high temperature and relative humidity accelerate the process of spoilage and fish keeping quality. Fish dehydration removed moisture and extended the shelf life of dried fish. Drying involves removal of moisture from fish as a result of heat and mass transfer done under controlled conditions. This study delves into various drying techniques and drying kinetics of fish.

The review examines fish drying kinetics and the various drying models applicable to fish drying.

This review showed that moisture content and colour of dried fish are affected by time and power level. It was also found that the moisture content of the dried fish varied according to the drying method used. Also, as drying power and drying rate varied inversely with drying time. Eight different thin layer drying models were examined for evaluation of drying data for all the experimental conditions involving fish drying. It was found that the quality of the dried fish decreased with drying. Higher values of effective moisture diffusivity have been found to increase moisture velocity within fish samples which improve removal of moisture to reach equilibrium moisture content at specified relative humidity. However, based on this, effective moisture diffusivity could be a useful parameter to design an effective drying method in terms of time, energy consumption and cost to prolong the storage life of dried fish samples. Drying kinetics and different drying models were considered and explained. The use of these models was considered to be important in choosing appropriate drying conditions for effective drying and to get good quality dried fish samples.

The review considers few available literatures on the subject matter.

The review explores the possibility of creating more awareness for more in-depth research on fish drying kinetics and their usefulness in fish preservation.

This outcome of this study is important to researchers, policymakers and regulatory agencies in developing countries on fish preservation.

The purpose of this study is to clarify the effects of transformational leadership (TL) on radical and incremental innovation through the mediating roles of knowledge sharing (KS) behaviors. This study also attempts to bring deeper insight of the correlation among the latent factors by examining how knowledge-centered culture (KCC) moderates the effects of TL on KS behaviors and innovation capability.

This study conducts a questionnaire survey and Structural Equation Modeling to test the proposal research model based on a sample of 321 participants in 85 service and manufacturing firms.

The results revealed that KS behaviors significantly mediate the relationship between TL and two types of innovation. Specifically, knowledge collecting has more significant effect on incremental innovation compared with influence of knowledge donating. By contrast, knowledge donating has a greater effect on radical innovation compared with effect of knowledge collecting. The paper also highlights the important role of KCC in enhancing the effects of TL on KS activities and innovation capabilities.

The study has highlighted the important role of KCC as it positively moderates the influences of TL on KS and innovation capability.

The study provides evidence that TL style is the main driving force of KS processes. Managers should prioritize practicing this leadership style to improve employees' KS behaviors and firm's innovation capability.

The study significantly fills the gaps in the literature that emphasizes how KS behaviors induce different impacts on specific aspects of innovation capability. By exploring the moderator of KCC, the paper significantly contributes to advancing the understanding of how transformational leaders foster employees' KS behaviors for improving radical and incremental innovation.