Master of Uncertainty: How Strategic Resilient Organizations Navigate Crisis
ABSTRACT Strategic resilient organizations (SROs) adapt and recover from adversity by drawing on dynamic and context‐specific internal capabilities. This study investigates the combinatory conditions under which small and medium‐sized enterprises (SMEs) achieve strategic resilience.
Oluwasoye P. Mafimisebi +4 more
wiley +1 more source
"We will get to…assist the staff of the hospital": comparatively exploring the motivations of pre-medical and medical students from Global North countries for seeking to participate in Ghanaian medical missions. [PDF]
Badu BLN, Crooks VA, Snyder J.
europepmc +1 more source
Failure in Motion: A Framework for Capability Erosion and Institutional Dysfunction
ABSTRACT Drawing on the literature on capability erosion and institutional dysfunction (ID), this study develops a conceptual framework that sheds new light on how the interaction between capability erosion and ID creates conditions for business failure across borders. By articulating two dimensions of heterogeneous capability and resource erosion (i.e.
Joseph Amankwah‐Amoah +1 more
wiley +1 more source
Prevalence and associated factors of health facility delivery during COVID-19 in the Tamale Metropolis of Ghana: Analytical cross-sectional study. [PDF]
Duah Asumadu OK +4 more
europepmc +1 more source
Abstract Background Dried fish is a popular protein‐rich food in Bangladesh, yet its safety and quality vary based on its origin, processing, and storage conditions. This study evaluated the sensory, proximate, and microbiological qualities of five commercially important dry fish available in Bangladeshi markets, including both native (Bangladesh) and ...
Nur Nahar Sohe +2 more
wiley +1 more source
Balancing work and motherhood: nurse-mothers' exclusive breastfeeding experiences in rural northern Ghana. [PDF]
Dujin BL +6 more
europepmc +1 more source
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi +6 more
wiley +1 more source
Sustaining Health Promotion and Education to Build Resilient Communities: Lessons from Nurses During the COVID-19 Pandemic. [PDF]
Ohene LA, Iddrisu M, Aziato L.
europepmc +1 more source
Food quality profile of fermented cassava dough: A tool for the value chain upgrading
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China +8 more
wiley +1 more source

