Results 181 to 190 of about 199,192 (320)

Cross-lingual Linking on the Multilingual Web of Data (position statement)

open access: yes, 2012
Recently, the Semantic Web has experienced signi cant advancements in standards and techniques, as well as in the amount of semantic information available online.
Gracia, Jorge   +2 more
core  

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

open access: yesJournal 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

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

open access: yesJournal 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   +3 more
wiley   +1 more source

Lexical Access in Persian Speaking Children With and Without Specific Language Impairment. [PDF]

open access: yesBasic Clin Neurosci, 2020
Hassanati F   +4 more
europepmc   +1 more source

Targeting online sales through last‐mile delivery platform integration

open access: yesJournal 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   +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

open access: yesJSFA 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   +3 more
wiley   +1 more source

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

open access: yesJournal 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   +2 more
wiley   +1 more source

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