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Commentary: Behavior analysis and behavioral neuroscience [PDF]

open access: yesFrontiers in Human Neuroscience, 2016
In this commentary, the author expands on Schlinger's 2015 contribution to the research topic, “Can an Emphasis on the Single Subject Provide Novel Neuroscientific Insights? Where Neuroscience Meets Behavior Analysis.” Whereas Schlinger suggested behavior analysis affords an experimental and theoretical model useful for neuroscientists, this commentary
Teresa Camille Kolu
doaj   +3 more sources

Role based behavior analysis [PDF]

open access: yes, 2009
Tese de mestrado, Segurança Informática, Universidade de Lisboa, Faculdade de Ciências, 2009Nos nossos dias, o sucesso de uma empresa depende da sua agilidade e capacidade de se adaptar a condições que se alteram rapidamente.
Ramalho, Ricardo Gonçalves
core   +3 more sources

Development of a Consumer-Based Quality Scale for Artisan Textiles: A Study with Scarves/Shawls

open access: yesTextiles, 2021
Modern textile consumers are increasingly becoming more watchful of the quality of the textiles that they purchase. This has increased the need for textile producers, especially artisan textile makers (e.g., knitters, tailors, dressmakers, seamstresses ...
Denis Richard Seninde   +3 more
doaj   +1 more source

Blastocyst complementation using Prdm14-deficient rats enables efficient germline transmission and generation of functional mouse spermatids in rats

open access: yesNature Communications, 2021
The uptake of donor pluripotent stem cells (PSCs) in hosts of different species and subsequent germline transmission is very inefficient. Here, the authors show, using Prdm14 gene depleted rat host blastocysts to remove functional sperm, that germline ...
Toshihiro Kobayashi   +13 more
doaj   +1 more source

Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries

open access: yesFoods, 2021
Rate All That Apply (RATA) is a derivative of the popularly used Check-All-That-Apply (CATA) question format. For RATA, consumers select all terms or statements that apply from a given list and then continue to rate those selected based on how much they ...
Denis Richard Seninde, Edgar Chambers
doaj   +1 more source

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

open access: yesFoods, 2020
There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory ...
Melissa Ciccone   +3 more
doaj   +1 more source

Evaluating Technology-Based Self-Monitoring of Performance with Differential Reinforcement for Students with Disabilities

open access: yesBehavioral Sciences, 2023
This study evaluated the use of a technology-based self-monitoring of performance (SMP) with differential reinforcement to increase task completion and reduce off-task behavior for three 5th-grade students with disabilities.
Madeline R. Risse   +2 more
doaj   +1 more source

Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys

open access: yesMethods and Protocols, 2020
Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those surveys provides important insights in the product development process.
Denis Richard Seninde, Edgar Chambers
doaj   +1 more source

Development of a Model System for Tasting Grain Varieties

open access: yesFoods, 2020
This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorghum ...
Thao Tran, Edgar Chambers
doaj   +1 more source

Coffee Flavor: A Review

open access: yesBeverages, 2020
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees.
Denis Richard Seninde, Edgar Chambers
doaj   +1 more source

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