Results 191 to 200 of about 475,876 (320)

Full Science, Technology, Engineering, Arts and Mathematics Ahead: Leveraging Immersive Virtual Reality to Create Equitable and Transformative Learning Experiences

open access: yesFuture in Educational Research, EarlyView.
ABSTRACT Immersive virtual reality (IVR) is widely promoted as a means of enriching learning in science, technology, engineering, arts and mathematics (STEAM), yet evidence of its capacity to foster equitable classroom experiences for marginalised groups remains limited, particularly outside traditional STEM domains.
Carly Waterhouse‐Boot   +1 more
wiley   +1 more source

Electroconvulsive therapy in the Fourth Industrial Revolution (Review). [PDF]

open access: yesBiomed Rep
Stojanović Z   +4 more
europepmc   +1 more source

A Systematic Review of Fourth Industrial Revolution Technologies in Smart Irrigation: Constraints, Opportunities, and Future Prospects for sub-Saharan Africa

open access: yesSmart Agricultural Technology
J. Wanyama   +6 more
semanticscholar   +1 more source

Leveraging Machine Learning to Predict Food Waste Quantity: Focusing on Military Dining Facilities as Large‐Scale Food Service Operations

open access: yesJournal of Forecasting, EarlyView.
ABSTRACT Food waste reveals inefficiencies in resource use and contributes significantly to environmental pollution. In the United States, food waste accounts for the majority of total waste, with more than 50 million tons generated annually. In military units that operate large‐scale institutional food‐service facilities and generate significant food ...
YongSun Kim, Hyun Shik Yoon
wiley   +1 more source

Food processing 4.0: Current and future developments spurred by the fourth industrial revolution

open access: yesFood Control, 2022
A. Hassoun   +11 more
semanticscholar   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

open access: yesFuture Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav   +5 more
wiley   +1 more source

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