وحید حسین آبادی

Resilience as one of the most important issues in the related to firms performance, in recent years has attracted considerable attention. In this regard, it is essential to identify the potential items that cause the firms to be resilient. By considering the importance of topic, the aim of this study is identifying and achieving a framework of resilience items of firms in detergent industry, as one of the most high financial turnover industry in Iran. Two types of contractual content analysis and ISM are used to analyze the data. Through qualitative content analysis, 21 items that involved in the resilience of firms are identified, and in the ISM section, the items classified into 9 levels. Those categorized into six broad concepts: internal resources and procedures of the firm, human capital, structural position in industry, interactive strategy with environment, Firm process characteristics, decision portfolio.

Today, industrial companies are seeking sustainable development as for market complexity. Hence, many researchers knew social responsibility and sustainable development parallel and aligned and they introduce social responsibility foundational for sustainable and Consistent branding. So, this study examine relationship and effects philanthropy corporate social responsibility on loyalty with mediating corporate brand equity and corporate reputation at active food companies in the industrial towns of Tehran. That, data has gathered by easy nonprofit sampling (from purchasing managers of 92 companies). In this study used partial least squared (PLS) method by Smart pls2 software. The results show, philanthropy corporate social responsibility has significant effect with corporate reputation (β= 0.731, t= 14.456) and with corporate brand equity (β= 0.548, t= 5.536). Also, corporate reputation has significant effect on corporate brand equity (β= 0.330, t= 3.189) and loyalty (β= 0.364, t= 2.498); and also, corporate brand equity and loyalty (β= 0.464, t= 3.572). Also, with determine of total effect was recognized that social responsibility has most total effect (0.632) and corporate brand equity has lowest total effect (0.464) on industrial buyer's loyalty.

In recent years،Internet-based banking services have become the focus of competition in Iran’s banking system. In this respect، Internet banking users’ identification and segmentation leads to better understanding of users’ needs and expectations and planning to meet them. This in turn will result in improving the image of the bank and obtaining competitive advantage. In this research، seven banks of Pasargad، Mellat، Parsian، Saman، Eghtesad-e-novin، Tejarat and Melli are selected as rival brands. According to scrutiny، the expectations of internet banking users were identified in the form of 17 indicators. Using closed questionnaires، necessary data was collected from 274 users of Internet banking services in selected banks. At the first stage، based on exploratory factor analysis، five factors were identified which include: ease of use، variety of e-banking services، security، speed of providing services and reliability. In the second stage، by applying k-means procedure، optimum number of clusters was detected equal to 6. Then the expectations of each cluster were evaluated. The result showed that the average of expectations and frequency of demographic variables between clusters are different. So the extracted clusters have good quality.

Today, the banks should make more effort to maintain and build a long term relationship with their customers. Because the evidence shows that satisfied customers may abandon the business and join a rival business. Its cause could be a lack of attention of the business to the value-oriented customer's demands and it is derived from personality characters and ethical attributes of customers. Hence, this study has two aims: First, it examines relationship between brand personality and customer-brand relationship and affective commitment; and then, it analysis role, intention and type of moderator of ethical attributes on relationship between them. The study population consisted of all the bank's customers are in the range of Gorgan city. They managed to collect 389 questionnaires and they were used. In order to analyze Questionnaire data and test hypotheses, were used descriptive tests, test for R2 change using hierarchical regression and structural equation modeling. The results show that the ethical attributes is moderator; and it has a significant intensity. The relationship between brand personality and customer-brand relationships, and customer-brand relationships and affective commitment are positive significant effect. The results show that moderator variable type is semi-moderator.

French fries are a food product with an upward consumptuion trend in Iran. Because of high oil uptake during frying, French fries are an energy-dense food item, providing a very large number of calories to the body. Therefore, efforts to reduce the rate of oil uptake by this popular food item would contribute to the public’s health. The purpose of this study was to determine the effects of blanching and coating of potatoes with methyl cellulose and tragacanth on French-fries oil uptake and qualitative properties. Strips of potato (Agria variety) were prepared, blanched in water or a calcium chloride solution (0.5%), coated with a solution of methyl cellulose (0.5, 1.0 and 1.5%), tragacanth (0.5, 1.0 and 1.5%), methyl cellulose (0.5, 1.0 and 1.5%) and sorbitol (0.5%), or tragacanth (0.5, 1.0 and 1.5%) and sorbitol (0.5%) and deep-fried. Oil uptake, moisture content, and color of the French fries were measured and their sensory properties determined and compared with those of control samples. Blanching and hydrocolloid coatings of the samples brought about a decrease in oil uptake and increases in moisture content and texture tenderness of the potato strips (p<0.01). Blanching in calcium chloride alone reduced oil uptake by 8.61%. In comparison with the control samples, coating with methylcellulose (1.5%) with sorbitol (0.5%) decreased oil uptake from 19.85% to 16.29%. Blanching in calcium chloride resulted in a significant 5%increase in moisture content. The hydrocolloid coatings caused significant increases in moisture content and resistance to cutting of the samples (P<0.01), such that the highest moisture content (44.60%) was obsereved in the samples coated with methyl cellulose (1.5%). Tragacanth at aconcentartion of 1.5% with sorbitol at a concentartion of 0.5% brought about the highest resistance (211/13 Newton) to cutting. The findings also showed that hydrocolloid coatings resulted in significant incremets in the L * b *, a * factors of the French fries color as compared to the control samples. However, there were no significant differences among samples with regard to sensory characteristic. It can be concluded that methylcellulose is a more suitable coating than tragacanth for French fries. A coating containing 1.5% methyl cellulose is the best coating for potato strips due to less oil uptake, higher moisture content, and better texture and color. Coatings of methylcellulose and tragacanth plus sorbitol result in noticeabe differences in oil uptake and other qualitative properties. However, for economic reasons it is not essential to use sorbitol in coatings for potato strips.