Results 41 to 50 of about 3,043 (114)

An In‐Depth Exploration of the Entrustable Professional Activity Assessment Related Experiences, Perceptions and Associated Emotions of Residents and Faculty

The Clinical Teacher, Volume 23, Issue 4, August 2026.
ABSTRACT Background The transition to Competence by Design (CBD) and the introduction of Entrustable Professional Activity (EPA) assessments have elicited mixed emotions among residents and faculty, which is important as negative emotions have been shown to hinder learning. Hence, this study explores the experiences, perceptions and associated emotions
Elif Bilgic, Sonaina Chopra, Jasmin Dhanoa, Jason M. Harley, Amy Keuhl, Ereny Bassilious, Anita Acai, Jonathan Sherbino, Quang N. Ngo   +8 more
wiley   +1 more source

A dinâmica do mercado de açaí fruto no Estado do Pará: de 1994 a 2009

Revista Ceres, 2013
O objetivo deste trabalho foi analisar a dinâmica do mercado de açaí fruto no Estado do Pará, no período de 1994 a 2009, mediante a estimação simultânea da demanda e da oferta, pelo Método de Momentos Generalizados (MMG).
Ana Karlla Magalhães Nogueira, Antônio Cordeiro de Santana, Wilnália Souza Garcia   +2 more
doaj   +1 more source

From Aspiration to Admission: Understanding Pre‐Medical Student Perceptions and Decision‐Making Processes

The Clinical Teacher, Volume 23, Issue 4, August 2026.
ABSTRACT Background The medical school application process is demanding, with several factors contributing to burnout. Existing literature highlights pre‐medical students' perceptions about what is required for admissions success. These perceptions can drive extreme behaviours; however, program‐level evidence shows such steps may not always be ...
L. Canthiya, M. Wang, A. Bouriayee, R. Qamar, A. Acai, Preti BTB   +5 more
wiley   +1 more source

Biomass Briquettes From Açaí (Euterpe oleracea Mart.) Seeds As A Renewable Energy Alternative

Engineering Reports, Volume 8, Issue 7, July 2026.
This study evaluates açaí seed briquettes as a sustainable energy source. Characterized by high density of 985.6 km.m−3 and heating value of 19.75 kJ.kg−1, these densified residues reduce industrial reliance on fossil fuels, manage solid waste, and preserve native biomes and reducing pollutant emissions. ABSTRACT In this study, the use of açaí (Euterpe
Renata Cunha, Gracelene Lima, Walter Castro Filho, Diana Lima, Keyll Martins, Paulo F. Silva Júnior, Samuel Rodrigues, Bartolomeu Viana Neto, Aluísio Cabral Júnior, Jean Rodrigues, Mauro Medeiros, Waldemir Martins, Gabrielle Fernandes, Lourival Sousa Filho, Rafael Ferreira   +14 more
wiley   +1 more source

Açaí seed bran in the feed of slow-growth broilers [PDF]

Acta Amazonica, 2018
The aim of this study was to analyze the potential use of açaí seeds as an alternative ingredient in the feed of slow-growth broilers until 28 days of age. We carried out a bromatological analysis of fractions of the açaí fruit.
Janaína de Cássia Braga ARRUDA, Lívia Anália Bentes da FONSECA, Leonardo César Portal PINTO, Higor César de Oliveira PINHEIRO, Brenda Thamara Oliveira MONTEIRO, Maria Cristina MANNO, Kedson Raul de Souza LIMA, Ana Rita de LIMA   +7 more
doaj   +2 more sources

Tucum‐do‐Cerrado (Bactris setosa Mart.) Consumption Promoted a Healthier Expansion of Adipose Tissue in High‐Fat Diet‐Induced Obesity Rats

Molecular Nutrition &Food Research, Volume 70, Issue 13, 15 July 2026.
ABSTRACT Tucum‐do‐Cerrado (Bactris setosa Mart.) is a polyphenol‐rich Brazilian fruit known to improve glucose metabolism. This study investigated its effects on brown (BAT), inguinal (iWAT), and epididymal (eWAT) adipose tissues in a diet‐induced obesity model. Rats received control (CT/TUC‐), high‐fat (HF/TUC‐), control with Tucum‐do‐Cerrado (CT/TUC+)
Marilia Hermes Cavalcanti, Amílcar Sabino Damazo, Sandra Fernandes Arruda   +2 more
wiley   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source