Results 161 to 170 of about 35,096 (230)
Optical Kerr Gating as a Strategy for Noise Reduction in Femtosecond Stimulated Raman Spectroscopy
Journal of Raman Spectroscopy, EarlyView.We report an experimental approach, where an Optical Kerr gate is incorporated with Femtosecond Stimulated Raman Spectrometry (FSRS). The gate functions as a temporal filter that preferentially suppresses the FSRS inherent background. FSRS spectra are reported with the Kerr‐gated methodology with significantly improved SNR compared to the conventional ...
Spyridon Kaziannis +5 more
wiley +1 more source
Employees' Mitigation of Ambiguous Green Human Resource Management Signals
Strategic Change, EarlyView.ABSTRACT Human resource management (HRM) is increasingly directed at leveraging businesses' environmental strategies. Current research shows how integrating environmental objectives into HRM practices can positively affect an organization's green performance.
Josefine Weigt‐Rohrbeck +1 more
wiley +1 more source
Setting the Record Straight: The Intellectual Legacy of H. Igor Ansoff (1918–2002)
Strategic Change, EarlyView.ABSTRACT This study presents a comprehensive annotated bibliography of H. Igor Ansoff's intellectual contributions, addressing significant gaps in existing citation databases such as Scopus and Web of Science, which capture only 9 to 15 percent of his work.
Richard W. Puyt
wiley +1 more source
Teacher-principal assessment of principal performance in selected secondary schools of Oklahoma /
, 2013 Gaut, Robert Neal,
openalex +1 more source
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 +3 more
wiley +1 more source
Physicochemical characterization and phenolic compound content of flour from blended juice residues
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa +4 more
wiley +1 more source