نتایج جستجو برای: innovation in pleasant combination

تعداد نتایج: 17022168  

بشیری, معین, صادقی, احسان, قاسمی, محسن, محمدی, رضا, مرادی, شیرین,

Background and purpose: Nowadays consumers are cautious about foods and are more interested in foods that are less processed. This has led to significant approaches and replacing chemical preservatives in food products by different natural components. The essential oil of Satureja edmondi is used as a flavoring agent and known as a pharmaceutical plant because of its antimicrobial characteristi...

Journal: :پژوهشنامه مدیریت تحول 0
مهران رضوانی محمدتقی طغرایی

abstract because of today's dynamic business environment and three emerging major trends of intense international competition, discrete markets, and changing technology, innovation is drawing increasing attention as a solution. these trends have aroused business scholars’ interest in running in-depth investigations on the concept of social capital as a critical factor in improving organizationa...

Journal: :International Advances in Economic Research 2007

2010
J. Waitelonis J. Osterhoff H. Sack

This paper presents the semantic search engine CONTENTUS [7] and its user interface, a multimedia retrieval system developed in the context of the German research project THESEUS1. This interface uses content-based suggestions and a multi-modal presentation of search results to support semantic search. In addition, the system deploys a combination of a facetted browsing and breadcrumb-based nav...

Journal: :Journal of personality and social psychology 1998
A G Greenwald D E McGhee J L Schwartz

An implicit association test (IAT) measures differential association of 2 target concepts with an attribute. The 2 concepts appear in a 2-choice task (2-choice task (e.g., flower vs. insect names), and the attribute in a 2nd task (e.g., pleasant vs. unpleasant words for an evaluation attribute). When instructions oblige highly associated categories (e.g., flower + pleasant) to share a response ...

2005
Jacky Swan Sue Newell Mike Bresnen Miriam Mendes Markus Perkmann Maxine Robertson

The literature increasingly recognizes the interactive nature of innovation processes. Biomedical innovation, in particular, tends to be highly interactive. Given the ubiquitous nature of interactivity in biomedical innovation, we argue that the concept of innovation being interactive or distributed is not sufficiently differentiated to capture variation in the management and organization of in...

2003
Lei Zhang Bhavani Sridharan Kinshuk

Knowledge management (KM), as one of the means to obtain better knowledge acquisition, is not new to educational organization. The existing KM applications play a role in student learning, however they are not consistently targeting the mission of efficient and effective learning needs. The purpose of this paper is to present an integrated view of “smooth and pleasant” combination of the KM and...

Journal: :Speech Communication 2011
Hiroki Mori Tomoyuki Satake Makoto Nakamura Hideki Kasuya

The Utsunomiya University (UU) Spoken Dialogue Database for Paralinguistic Information Studies is introduced. The UU Database is especially intended for use in understanding the usage, structure and effect of paralinguistic information in expressive Japanese conversational speech. Paralinguistic information refers to meaningful information, such as emotion or attitude, delivered along with ling...

Journal: :Cerebral cortex 2010
Fabian Grabenhorst Edmund T Rolls Benjamin A Parris Arun A d'Souza

The palatability and pleasantness of the sensory properties of foods drive food selection and intake and may contribute to overeating and obesity. Oral fat texture can make food palatable and pleasant. To analyze its neural basis, we correlated humans' subjective reports of the pleasantness of the texture and flavor of a high- and low-fat food with a vanilla or strawberry flavor, with neural ac...

Journal: :IJABIM 2012
Naixiao Zhu Chunhua Huang

1. OPEN INNOVATION Open innovation was defined by Henry Ches-broug, a professor at Harvard Business School, in 2003. He believes that in an open innovation model, companies should use internal and external strength to develop new products and to commercialize them (Chesbrough, 2005). Figure 1 shows the open innovation model. In the closed innovation model, the steps from new products developmen...

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