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Quarterly economic bulletin : september 2018 : volume 24, issue 3

(Maldives Monetary Authority, 2018-09) Maldives Monetary Authority; މޯލްޑިވްސް މަނިޓަރީ އޮތޯރިޓީ

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Book

Quarterly economic bulletin : June 2015 : volume 21, issue 2

(Maldives Monetary Authority, 2015-06) Maldives Monetary Authority; މޯލްޑިވްސް މަނިޓަރީ އޮތޯރިޓީ

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Article

Co-creating a coastal climate service to prioritise investments in erosion prevention and sea-level rise adaptation in the Maldives

(Elsevier B.V. އެލްސެވިއަރ ބ. ވ, 2023-06-23) Manuel Garcin , Geronimo Gussmann , Angel Amores , Constance Barbier , Alexander Bisaro , Gon´eri Le Cozannet , Virginie Duvat , Mohamed Imad , Zammath Khaleel , Marta Marcos, Rodrigo Pedreros , Ali Shareef , Ahmed Waheed މެނުއެލް ގާސިން، ޖެރޮނިމޯ ގަސްމަން، އޭންޖެލް އަމޯރެސް، ކޮންސްޓަންސް ބާބިއަރ، އެލެކްސޭންޑަރ ބިސާރޯ، ގޮނެރީ ލެ ކޯޒަނެޓް، ވިރްޖިނީ ޑުވާ، މުހައްމަދު އިމާދު، ޒައްމަތް ޚަލީލް، މާރްޓާ މާކޯސް، ރޮޑްރިގޯ ޕެޑްރެރޯސް، ޢަލީ ޝަރީފް، އަޙްމަދު ވަޙީދ

The paper discusses efforts to improve how the Maldives prioritizes investments in erosion prevention for its islands. Through a collaborative process involving government, civil society, and researchers, the authors developed a two-layered ranking method. The first layer assesses erosion hazards using biophysical data, while the second incorporates socioeconomic and stakeholder-selected factors such as infrastructure, economic activity, and resettlement potential. Results showed that stakeholders prioritized socioeconomic criteria over biophysical risks. The study highlights the importance of interdisciplinary collaboration, mutual learning, and flexible research approaches in climate adaptation planning.

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Article

Structure – function insights into hydrocolloid in cereal-based glutenfree noodles: from cooking behavior to consumer preference

(Springer ސްޕްރިންގަރު, 2025-12-14) Nur Fathin Shamirah Daud, Farhan Mohd Said, Fatmawati Adam, Juanni Zhang, Aishath Naila; ނޫރު ފަތިން ޝަމީރާ ދައޫދު، ފަރުހާން މުހައްމަދު ސައީދު، ފާތިމަވަތީ އާދަމް، ޖުއަންނީ ޒަންގް، ޢައިޝަތް ނާއިލާ

The abstract reviews how hydrocolloids improve the quality of gluten-free noodles by strengthening their structure, improving texture and cooking stability, and reducing cooking loss. Ingredients such as CMC, xanthan gum, guar gum, and konjac flour are shown to be effective. However, more research is needed to move these findings from the laboratory to large-scale industrial production.