Results 221 to 230 of about 668,857 (319)

Master of Uncertainty: How Strategic Resilient Organizations Navigate Crisis

open access: yesStrategic Change, EarlyView.
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

Failure in Motion: A Framework for Capability Erosion and Institutional Dysfunction

open access: yesStrategic Change, EarlyView.
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

Sensory, proximate, and microbiological quality evaluation of five commercially important native and imported dry fish in Bangladesh

open access: yesJSFA reports, EarlyView.
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]

open access: yesFront Glob Womens Health
Dujin BL   +6 more
europepmc   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

open access: yesJSFA reports, EarlyView.
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

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

open access: yesJSFA reports, EarlyView.
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

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