The Bounded Height Conjecture for Semiabelian Varieties

The Bounded Height Conjecture of Bombieri, Masser, and Zannier states that for any sufficiently generic algebraic subvariety of a semiabelian $\overline{\mathbb{Q}}$-variety $G$ there is an upper bound on the Weil height of the points contained in its intersection with the union of all algebraic subgroups having (at most) complementary dimension in $G$. This conjecture has been shown by Habegger in the case where $G$ is either a multiplicative torus or an abelian variety. However, there are new obstructions to his approach if $G$ is a general semiabelian variety. In particular, the lack of Poincar\'e reducibility means that quotients of a given semiabelian variety are intricate to describe. To overcome this, we study directly certain families of line bundles on $G$. This allows us to demonstrate the conjecture for general semiabelian varieties.Comment: revised, 46 page

Horizontal and vertical networks for innovation in the traditional food sector

The locus of innovation is not the individual firm anymore but increasingly the network in which the firm is embedded. Hence, in this paper innovation is investigated in the broader context of networks and applied to the traditional food sector. Networking refers to a process of identifying and acting on complementary interests with or without formal means of cooperation and plays an important role for the diffusion and adoption of innovations, because they increase the flow of information. Two main types of networks exist. Vertical networks relate to cooperation of partners belonging to the same chain. Meanwhile, horizontal networks refer to coopereation among firms which are primarily competitors. Data were collected during focus groups and in-depths interviews in three European contries: Belgium, Hungary, and Italy. In each country, data are collected from retailers/wholesalers, food manufacturers and suppliers in the beer, hard and half hard cheese, ham, sausage, or white paprika chain. In the investigated countries both vertical and horizontal networks exist. However, the intensity of using the network differs. On the one hand vertical networks are well developed based on quality assurance schemes and traceability, though these networks often face difficulties due to high lack of trust. On the other hand, horizontal networks are well developed when a producer consortium is involved. However, these networks can be inhibited through strong competition. The partners in traditional food networks focus mainly on innovation related to product characteristics such as new size, form and packaging without changing the traditional character of the product. The main barriers for innovation in the traditional food networks are the lack of understanding the benefits of networking activities for innovation, the lack of trust, the lack of knowledge of appropriate methods and skills, and the lack of financial and physical resources. Our study points out that successful SMEs use their networks to overcome lacks of knowledge and information and to create possibilities of joint use of resources

Chain networks as a leverage for innovation capacity : the case of food SMEs

&nbsp;Nowadays, innovation is no longer limited to the individual firm but involves increasingly the chain network in which the firm is embedded. The chain network is considered as the place where the internal and external resources of a firm are combined and transformed, leading to innovation capacity. In the increasingly globalizing market, innovation is an important strategic tool for small and medium sized enterprises (SMEs) to achieve competitive advantage. However, SMEs are often confronted with barriers for developing and introducing innovations, such as the lack of economies of scale. Our paper investigates how the chain network is contributing to the enhancement of the innovation capacity and which chain network characteristics are crucial in this process. In contrast to previous studies at chain network level, in our research specific chain networks are investigated and compared to each other. Hence, data collection took place at different chain network levels, being the supplier, the food manufacturer and the customer, working together and consequently belonging to one specific and unique chain network.The analysis of innovation capacity at the chain network level is realized by means of cluster analysis. This results in a three-cluster solution dividing the sample into Non-innovator chain networks, Customer-driven innovator chain networks and food manufacturer-supplier-driven innovator chain networks. Next, the influence of the chain network on the innovation capacity is examined. Thereby, the three achieved clusters differ significantly related to certain chain network characteristics. The following characteristics form an important leverage for the innovation capacity: firm size, profitability and business growth of the chain network members, as well as higher dependency, and lower levels of integration, rewarding power, social satisfaction and collaboration. The distinction of Customer-driven and food manufacturer-supplier-driven innovator chain networks reveals that the involvement of the chain network partners for the enhancement of the innovation capacity is a very important aspect. In future research, the degree of complexity of the studied system should gradually be increased, namely from a chain network of three members to more complex chain networks.</p

On Fermionic Shadow Wave Functions for strongly-correlated multi-reference systems based on a single Slater determinant

We demonstrate that extending the Shadow Wave Function to fermionic systems facilitates to accurately calculate strongly-correlated multi-reference systems such as the stretched H2 molecule. This development considerably extends the scope of electronic structure calculations and enables to efficiently recover the static correlation energy using just a single Slater determinant.Comment: 6 pages, 2 figure

Network experiences lead to the adaption of a firm's network competence

Networks become increasingly important as external sources of innovation for firms. Through networks firms get in contact with different actors with whom they can exchange information and collaborate. A firm’s ability to be a successful network actor depends on its network competence. This term can be defined as having the necessary knowledge, skills and qualifications for networking as well as using them effectively. In this paper we investigate the link between a firm’s network competence and the benefits resulting from it in a two-way direction. First, the network competence of the firm facilitates the adoption of information from other network actors which may lead to innovation success. Second the perceived network benefits shall in their turn influence the network competence of the firm. Consequently, firms will adapt their network strategy corresponding their experiences. The objective of this paper is to investigate the dynamics of networking and its influence on the firm’s network competence. For this exploratory research 3 Belgian networks are examined. In-depth interviews are used in combination with semi-structured interview guides to conduct the research. Our results indicate that some firms perceive benefits from their network efforts, for others it is more a burden. Furthermore, in some of our cases we found that positive experiences with clear benefits motivate the firm to enhance its network competence. This is illustrated by the fact that collaborations are more frequently initiated, trust is more easily build, firms are more open to communicate information and the confidentiality threshold is overcome

Recent achievements in ab initio modelling of liquid water

The application of newly developed first-principle modeling techniques to liquid water deepens our understanding of the microscopic origins of its unusual macroscopic properties and behaviour. Here, we review two novel ab initio computational methods: second-generation Car-Parrinello molecular dynamics and decomposition analysis based on absolutely localized molecular orbitals. We show that these two methods in combination not only enable ab initio molecular dynamics simulations on previously inaccessible time and length scales, but also provide unprecedented insights into the nature of hydrogen bonding between water molecules. We discuss recent applications of these methods to water clusters and bulk water.Comment: 23 pages, 17 figure