Results 71 to 80 of about 1,408,174 (237)

O Jornalismo na encruzilhada do ‘algorithmic turn’

open access: yesMedia&Jornalismo, 2018
Neste início da era digital estão a emergir novos e complexos problemas para o sistema de media, e muito em particular para o jornalismo. As plataformas on-line - os novos intermediários digitais - estão a introduzir sistemas automatizados para ...
Francisco Rui Cádima
doaj  

Comprehension of texts in Digital Format versus Printed Texts and Self-Regulated Learning in University Students

open access: yesRevista Electrónica Educare, 2016
This article aims (1) to describe the levels of self-regulation and reading comprehension of scientific expository texts; (2) to establish the relationship between self-regulation and reading comprehension; and (3) to compare the performance in ...
Paula Gabriela Flores-Carrasco   +2 more
doaj   +1 more source

Repositories of biocultural diversity: Toward best practices for empowering ethnobotany in digital herbaria

open access: yesPLANTS, PEOPLE, PLANET, Volume 8, Issue 4, Page 1095-1103, July 2026.
Societal Impact Statement As herbaria digitize millions of plant specimens, ethnobotanical information associated with them is becoming increasingly accessible. These biocultural data include plant uses, names, and/or management practices of Indigenous Peoples and Local Communities (IPLCs).
Robbie Hart   +23 more
wiley   +1 more source

Casa de la Cultura Ecuatoriana. REVISTA COMPLETA, vol 02 - No. 04

open access: yes, 2017
La revista versa de tres apartados. El primero, trae una serie de ensayos que tratan temas como: “La cultura indígena quiteña”, “Igualdad jurídica de los Cónyuges”, entre otros. El segundo, trae consigo relatos tales como: “El sollozo” y “La pieza N° 30”.
Casa de la Cultura Ecuatoriana
core  

Gubernamentalidad Algorítmica, Redes Sociales y Neutralidad de la Red: una relación necesaria

open access: yesAvatares de la Comunicación y la Cultura, 2018
El presente artículo tiene como objetivo analizar la dinámica de la continua modulación de los datos tanto al momento de ser ‘donados’ por los usuarios como operando posteriormente sobre ellos principalmente en las plataformas de redes sociales como uno ...
Martín Ariel Gendler
doaj  

¿De qué estamos hablando cuando hablamos de lo popular en la era digital?

open access: yesRevista Stultifera, 2019
Hace ya algunas décadas que Néstor García Canclini planteó una interrogante, tan lúcida como radical, que no ha perdido, en absoluto, su lozanía: ¿De qué estamos hablando cuando hablamos de lo popular?
Álvaro Cuadra Rojas
doaj   +1 more source

Histovariability and fossil diagenesis of Pissarrachampsa (Pseudosuchia, Notosuchia, Baurusuchidae) from the Upper Cretaceous of Southeast Brazil

open access: yesThe Anatomical Record, Volume 309, Issue 6, Page 1451-1463, June 2026.
Abstract Notosuchians were key components of western Gondwanan Cretaceous ecosystems in terrestrial predator niches and exhibited remarkable taxonomic and ecological diversity. Previous research has explored their physiology, metabolism, and histology, revealing varied growth patterns and life history strategies.
Tito Aureliano   +5 more
wiley   +1 more source

Letras de España: 1986

open access: yes, 1986
Copia digital. España : Ministerio de Educación, Cultura y Deporte.
España. Ministerio de Cultura
core  

Algoritmos e cultura digital

open access: yesRevista FAMECOS
A partir de lacunas e desvios teóricos destacados de recentes diagnósticos sobre a pesquisa em tecnologias digitais na América Latina, focamos em dois eixos. Discutimos sobre a produção de teorizações sociais a partir das materialidades das tecnologias, sobretudo, fundamentadas em trabalhos do Norte hegemônico.
Ana Júlia De Freitas Carrijo   +1 more
openaire   +2 more sources

Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients

open access: yesJournal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant‐based ingredients (risotto rice, textured soy protein, and cassava starch) in burgers, combined with the incorporation of freeze‐dried açaí pulp as an antioxidant and natural colorant, and sesame oil as a substitute for beef fat.
Sheyla Maria Barreto Amaral   +9 more
wiley   +1 more source

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