Results 61 to 70 of about 11,297 (208)
Psychology in the Schools, Volume 63, Issue 1, Page 139-152, January 2026.ABSTRACT Bullying has been a long‐lasting, serious social problem. To effectively prevent bullying, it is essential to examine when different types and roles of violence emerge and what causes them. Current study analyzes the longitudinal panel data set (N = 3942, age ranged 13–18, 51.4% male) to identify student profiles of bullying engagement over ...
Unkyung No, Eui Kyung Kim, Sukkyung You
wiley +1 more source
Trip Purpose Prediction with Minimal Sequential Context: A Parsimonious Machine Learning Approach
IET Intelligent Transport Systems, Volume 20, Issue 1, January/December 2026.Trips labelled ’Home’ and ’School’ were predicted with the highest accuracy, correctly identifying about 92% of those trips. ’Shopping’ and ’Dining Out’ trips were moderately well classified (∼55% each), whereas ’Leisure’ trips were more often confused with other purposes (∼29% correct), likely because leisure activities are diverse and occur under ...
Jiho Kim, Jiwoo Kim, Kyusang Kwon
wiley +1 more source
KETERTARIKAN BACTROCERA CARAMBOLAE PADA CAMPURAN OLAHAN LIMBAH KAKAO DAN EKSTRAK SELASIH/ ME
Sainteknol, 2013 Tujuan penelitian menguji ketertarikan B. carambolae pada campuran olahan limbah kakao dengan ekstrak selasih dan metil eugenol sintetis pada skala laboratorium. Bactrocera carambolae dibiakkan di Laboratorium menggunakan media buatan.
Dyah Rini Indriyanti
doaj
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Lead is a ubiquitous environmental contaminant that occurs naturally and, to a greater extent, from anthropogenic activities. People are exposed to lead through food, water, air, soil and dust. Food is the major source of exposure for the adult population.
Vlatka Buzjak Služek +5 more
wiley +1 more source
Jurnal Peternakan Indonesia, 2015 Penyediaan pakan alternatif merupakan tantangan utama bagi peternak ketika pakan hijauan semakin berkurang, diantaranya pod kakao. Supaya dapat dimanfaatkan secara optimal, maka pod kakao perlu disuplementasi dengan Chromolaena odorata.
A. Dona, H. D. Triani
doaj +1 more source
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Acrylamide is a natural by‐product of the reaction that occurs during the baking or frying food at temperatures above 120°C in industry and in households. The main mechanism of acrylamide formation in food is the Maillard reaction, in which the free amino acid asparagine, which is found in many types of cereals and potatoes, reacts with ...
Danijela Stražanac +6 more
wiley +1 more source
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Ochratoxin A (OTA) is a secondary metabolite primarily produced by moulds of the genera Aspergillus and Penicillium. It is most commonly found in foods of plant origin, such as cereals, wine, coffee, spices and various types of fruits and vegetables, green tea, pistachios, figs, raisins, grapes, wine and chestnuts, as well as beer, coffee ...
Sanja Miloš +5 more
wiley +1 more source
Rathaus Pößneck Berger Kakao Schokolade
RATHAUS PÖSSNECK BERGER KAKAO SCHOKOLADE Rathaus Pößneck Berger Kakao Schokolade ( -
Suchodolski, Siegmund von +1 more
core +2 more sources
Sistemasi: Jurnal Sistem Informasi, 2015 Sistem Pakar Diagnosa Penyakit pada Tanaman Kakao Menggunakan Metode Forward Chaining di Dinas Perkebunan Indragiri Hilir. Merupakan sistem yang bisa memberikan informasi keterangan beberapa jenis dan ciri-ciri penyakit yang mengganggu tanaman kakao ...
Siti Hawa +2 more
doaj +1 more source
Food Risk Assess Europe, Volume 3, Issue 4, October 2025.Summary Delta‐9‐tetrahydrocannabinol (Δ9‐THC) is a naturally occurring psychoactive compound derived from the hemp plant Cannabis sativa. In 2015, EFSA established an acute reference dose (ARfD) of 1 μg/kg body weight (bw) for Δ9‐THC and assessed acute dietary exposure from milk and dairy products.
Danijela Stražanac +9 more
wiley +1 more source