Results 51 to 60 of about 13,460 (157)

Group cohesiveness

, 2015
Celem artykułu jest omówienie pojęcia spójności grupy (ang. group cohesiveness) w kontekścieklasy językowej. Artykuł skupia się w głównej mierze na tym, jak ważne w tworzeniu pozytywnejatmosfery panującej w klasie językowej są poszczególne etapy rozwoju grupy. W rozdzialeomówiono nie tylko modele rozwoju grupy (Tuckman i Jansen, 1977; Dörnyei i Herman,
openaire   +2 more sources

Measuring Group Cohesiveness.

American Sociological Review, 1954
Chris Argyris, Lester M. Libo
  +5 more sources

Group cohesion

, 2010
Carron, Albert V., Burke, Shauna M.
openaire   +3 more sources

Comparative Study on the Hardness, Adhesiveness, and Cohesiveness of Ingredients on the Basis of IDDSI Levels and Ingredient Selection. [PDF]

Food Sci Nutr
Chen M, Duan J, Cheng Y, Yan J, Shi L, Yuan L.   +5 more
europepmc   +1 more source

Dietary Theabrownins Improve Freeze-Thaw Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Muscle by Inhibiting Ice Crystal Growth and Modulating Metabolism. [PDF]

Foods
Zeng W, Zhang X, Wang B, Lei S, Zhong H, Zhou Y, Wei Z.   +6 more
europepmc   +1 more source

Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients. [PDF]

Curr Res Food Sci
Halm J, Nyhan L, Zannini E, Arendt EK.
europepmc   +1 more source

The effect of freeze-thaw cycling on the quality of Sorghum noodles: An analysis based on starch, moisture and structural characteristics. [PDF]

Food Chem X
Zhang L, Qu J, Xie M, Zhang B, Zhu K, Tian Y, Yu M.   +6 more
europepmc   +1 more source

Texture Properties and Chewing of κ-Carrageenan-Konjac Gum-Milk Hydrogels Modified with Carrot Callus Cells. [PDF]

Gels
Günter E, Popeyko O, Zueva N, Velskaya I, Vityazev F, Popov S.   +5 more
europepmc   +1 more source

Structure-Activity Relationship and Stability Mechanism of Pickering Emulsions Stabilized by Gorgon Euryale Starch-Quinoa Protein Complex Under pH Regulation. [PDF]

Foods
Cai X, Zhu G, Du X.
europepmc   +1 more source

Effect of Xanthan, Guar, and Carrageenan Gums on the Physicochemical Properties of Hypoallergenic Pea Protein-Based Dysphagia-Friendly Matrices. [PDF]

Foods
Yang H, Hua CC, Huang PH.
europepmc   +1 more source