Results 101 to 110 of about 719,993 (341)

The Impact of Learner Characteristics and AI Utilization on Learning Experiences in a Smart Nutrition Education Platform

Future in Educational Research, EarlyView.
ABSTRACT This study investigated the relationships between learner characteristics, AI utilization, and learning outcomes in an intelligent nutrition education platform. By examining 109 university students, we explored how prior nutrition literacy, motivational factors, task anxiety, and critical thinking abilities influenced learners' interactions ...
Shan Li, Guozhu Ding
wiley   +1 more source

The Influence of Flashcard on Arabic Learning Outcomes of Shorof Subject for Junior High School Students

Jurnal Al Bayan: Jurnal Jurusan Pendidikan Bahasa Arab
Difficulties in learning Shorof for students are frequently found but the innovation of learning media utilization in this subject is quite rare. The article analyzed about how effective the use of flashcards media on Shorof subjects to support the ...
Amy Fitriani Siregar, Ananda Zalfa Firdaus, Agung Setiyawan, Dina Ayu Wulandari, Lutvi Yunita Putri Damayanti, Syifaaussakinah Syifaaussakinah   +5 more
doaj   +1 more source

Transitivity and Intransitivity in English and Arabic: A Comparative Study [PDF]

, 2015
Yasir Bdaiwi Jasim Al-Shujairi, Ahlam Muhammed, Yazan Shaker Okla Almahammed   +2 more
openalex   +1 more source

Arabic speaker recognition using HMM

, 2021
Jabbar S. Hussein, Abdulkadhim A. Salman, Thmer R. Saeed   +2 more
openalex   +2 more sources

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, EarlyView.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Arabic Teaching at Islamic Boarding School from The Perspective of Post-Method Era Parameters/Ta’lim al-Lughoh al-‘Arabiyah fi al-Ma‘ahid Min Mandzur Ma‘ayir Ashr Ma Ba‘da al-Thariqah

Jurnal Al Bayan: Jurnal Jurusan Pendidikan Bahasa Arab
This research examined the analysis the process of Arabic teaching from the post method era perspective at Islamic boarding schools. The post-method era concept introduces three post-method parameters that guide teachers to develop their own teaching ...
Besse Wahida, Sabaruddin Garancang, Amrah Kasim, Hania   +3 more
doaj   +1 more source

Ḥassāniyya Arabic

, 2007
L'aire du ḥassāniyya, située à la périphérie du monde arabe, est contigüe avec celles de plusieurs langues n'appartenant pas au phylum afroasiatique. C'est cependant les contacts avec le berbère et l'arabe littéraire qui ont eu le plus d'effets sur l'évolution du ḥassāniyya. Les emprunts à ces langues se distinguent par certains traits particuliers qui
openaire   +3 more sources

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Micro and Nanoencapsulation of Omega‐3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems

Food Safety and Health, EarlyView.
Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem, Fadwa W. Abdulqahar, Ahmed A. Zaky, Mohamed Said Boulkrane, Aya Darwish, Amr Farouk, Beraat Ozçelik, Osama Magouz, Xueming Liu, Tamer M. El‐Messery   +9 more
wiley   +1 more source