to the Manufacture of Sweets
by Ji-Huan He
Abstract: El Naschie's E-infinity theory is used to derive an allometric relationship between sucrose content and perceived sweetness in starch-based candies containing rosewater, pistachios, etc.
A reader points to this interesting Web site for the Advances in Applied Physics and Materials Science Congress which will be held from 12 to 15 May 2011 in Antalya, Turkey.
Click around there and see what you can find. I am baffled that Ji-Huan He, an obvious embarrassement and liability, is still being offered opportunities to give invited talks.