Results 231 to 240 of about 3,151,048 (350)

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

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

Intent Arabic text categorisation based on different machine learning and term frequency

open access: yesIET Networks, EarlyView., 2022
Abstract The complexity of Internet network configurations has made managing networks a complicated undertaking. Intent‐Based Networking (IBN) is a potential solution to this issue. In contrast to conventional networks, where a concrete description of the settings typically conveys a network administrator's goal kept on each device, an administrator's ...
Mohammad Fadhil Mahdi   +1 more
wiley   +1 more source

Lexical access enhances the activation of predominant stress templates in infants [PDF]

open access: bronze, 2016
Linda Garami   +3 more
openalex   +1 more source

Antecedent Frequency Effects on Anaphoric Pronoun Resolution: Evidence from Spanish [PDF]

open access: yes, 2016
Egusquiza, Nerea   +2 more
core   +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

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