Results 81 to 90 of about 411,861 (294)
A Systemic Model for Understanding Business Interactions With Biodiversity and Ecosystems
Business Strategy and the Environment, EarlyView.ABSTRACT Biodiversity loss and ecosystem degradation represent critical threats to human well‐being and economic resilience, challenging businesses to understand and manage their interdependence with natural systems. This study develops a systemic framework—the BioModel—that elucidates the reciprocal relationship between businesses, biodiversity, and ...
Lino Cinquini +2 more
wiley +1 more source
Does Stakeholder Pressure Promote Green Innovations and Performance of Agribusiness Companies?
Business Strategy and the Environment, EarlyView.ABSTRACT The sustainability of agribusiness companies is guided by multiple, sometimes paradoxical, interests. Green innovation is strategic for sustainable development; however, literature shows inconsistencies regarding its impact on environmental and economic‐financial performance.
Vanderlei dos Santos +4 more
wiley +1 more source
Pengembangan Produk Pie Chocolate Cake, Cheese Straw, dan Sus Buah dengan Subtitusi Tepung Jagung [PDF]
, 2012 Penelitian ini bertujuan untuk: 1)Mengembangkan produk pie chocolate cake, cheese straw, dan sus buah dengan penambahan tepung jagung dilihat dari formula dan teknik olah 2)Mengetahui pengembangan tampilan produk pie chocolate cake, cheese straw, dan sus
HELMI, ISNAINI
core
Business Strategy and the Environment, EarlyView.ABSTRACT This study examines sustainable entrepreneurship (SE) in emerging economies through the case of Black Cacau, a Brazilian bean‐to‐bar enterprise integrating agroforestry, direct trade, and Afro‐Brazilian cultural empowerment. Adapting the Patagonia‐based framework of Allal‐Chérif et al., the study explores how SE operates under conditions of ...
Marcelo Dionisio
wiley +1 more source
Computational and Theoretical Challenges on Counting Solid Standard Young Tableaux [PDF]
, 2012 In how many ways can you place n chocolate pieces all of different sizes in an n by n chocolate box, in such a way that when you go from left to right and from top to bottom, there are no gaps AND the sizes increase along each row and each column?
Ekhad, Shalosh B., Zeilberger, Doron
core
Business Strategy and the Environment, EarlyView.ABSTRACT The increasing popularity of ecotourism in regions like Central America and the Caribbean, particularly in the Dominican Republic, necessitates a deeper understanding of how these businesses can integrate innovation with environmental sustainability.
Hayrold José Ureña‐Espaillat +2 more
wiley +1 more source
Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality [PDF]
, 2019 Chocolate is a “pleasure” food whose organoleptic quality is essential to the product's value. The aromatic quality of chocolate comes from many parameters, some are intrinsic to the raw material, and others are driven by the manufacturing process.
Boulanger, Renaud +9 more
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Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation. [PDF]
, 2008 Following model studies, the detection of palm mid-fraction (PMF) added to cocoa butter (CB) in chocolate formulations was investigated. Different levels of PMF (0–25%, CB basis) were added to CB in chocolate.
Che Man, Yaakob +3 more
core +1 more source
Moral Licensing in Luxury: Why Prosocial Brand Image Outshines Coolness in Cause‐Related Marketing
Journal of Consumer Behaviour, EarlyView.ABSTRACT This research examines how cause‐related marketing (CM) shapes consumer responses to luxury brands. We focus on the roles of CM‐driven prosocial brand image and brand coolness as parallel mediators in reducing guilt and enhancing purchase intentions.
Jiyoung Hwang
wiley +1 more source