Results 141 to 150 of about 19,823 (284)

Comparative Outcomes of Endoscopic Treatment for Symptomatic and Asymptomatic Common Bile Duct Stones in the Elderly: A Propensity Score‐Based Cohort Analysis

Journal of Hepato-Biliary-Pancreatic Sciences, EarlyView.
ABSTRACT Introduction Various guidelines recommend endoscopic stone removal for asymptomatic common bile duct stones (CBDS); however, previous studies have indicated that asymptomatic CBDS is associated with a higher incidence of post‐ERCP pancreatitis (PEP).
Kota Shimojo, Akinori Maruta, Keisuke Iwata, Yuhei Iwasa, Mitsuru Okuno, Kensaku Yoshida, Shinya Uemura, Tsuyoshi Mukai, Takuji Iwashita, Masahito Shimizu   +9 more
wiley   +1 more source

The time course of automatic lexical access and aging

, 1991
Catherine Stern, Penny Prather, David Swinney, Edgar Zurif   +3 more
openalex   +1 more source

Does AI at Work Increase Stress? Text Mining Social Media About Human–AI Team Processes and AI Control

Journal of Organizational Behavior, EarlyView.
ABSTRACT With rising use of artificial intelligence (AI) in organizations, alongside increasing mental health issues, we seek to understand how AI use affects human stress. Drawing on the automation–augmentation perspective, we propose that AI control over decision‐making thwarts human autonomy and thus contributes to stress.
Florian Klonek, Sharon Parker
wiley   +1 more source

The Influence of Native-Language Phonology on Lexical Access: Exemplar-Based Versus Abstract Lexical Entries

, 2001
Christophe Pallier, Àngels Colomé, Núria Sebastián‐Gallés   +2 more
openalex   +2 more sources

The Nature of Lexical-Semantic Access in Bilingual Aphasia [PDF]

, 2014
Swathi Kiran, Isabel Balachandran, Jason Samuel Lucas   +2 more
openalex   +1 more source

Linking Age‐Diversity Practices and Company Ratings Over Time: Evidence From Employer Reviews and a Longitudinal Experiment

Journal of Organizational Behavior, EarlyView.
ABSTRACT As global populations age, organizations face increasing pressure to support an age‐diverse workforce. Although age‐diversity practices have been shown to yield individual benefits, their temporal impact on broader evaluations of the organization such as employees' company ratings remains underexplored.
Claudia C. Kitz, Kyriaki Fousiani, Susanne Scheibe, Raphael Eppler‐Hattab   +3 more
wiley   +1 more source

Automaticity of lexical access in deaf and hearing bilinguals: Cross-linguistic evidence from the color Stroop task across five languages. [PDF]

Cognition, 2021
Bosworth RG, Binder EM, Tyler SC, Morford JP.   +3 more
europepmc   +1 more source

Targeting online sales through last‐mile delivery platform integration

Journal of Operations Management, Volume 71, Issue 2, Page 195-219, March 2025.
Abstract We analyze channel integration between a last‐mile delivery platform and a general merchandise retailer in two distinct stages: (1) platform delivery access (PDA), where the retailer continues to offer standard delivery through its own website but directs customers to the platform's website for new same‐day delivery; and (2) integrated ...
Kevin H. Park, Xiaodan Pan, Martin E. Dresner   +2 more
wiley   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study investigated how regional variations influence the volatile aroma compounds and sensory aroma attributes of soy sauce mash fermented in different locations in Korea.
Yu‐Jin Lee, Woo‐suk Bang, Mina K. Kim   +2 more
wiley   +1 more source