Results 91 to 100 of about 8,306 (301)
You, Me, and the AI: The Role of Third‐Party Human Teammates for Trust Formation Toward AI Teammates
Journal of Organizational Behavior, EarlyView.ABSTRACT As artificial intelligence (AI) becomes increasingly integrated in teams, understanding the factors that drive trust formation between human and AI teammates becomes crucial. Yet, the emergent literature has overlooked the impact of third parties on human‐AI teaming.
Türkü Erengin +2 more
wiley +1 more source
Microexplosion and Puffing of an Emulsion Fuel Droplet [PDF]
, 2017 [EN] Microexplosion is rapid disintegration of an emulsion droplet caused by explosive boiling of embedded liquid subdroplets with a lower boiling point.
Jun Xia +6 more
core +1 more source
Geosciences, 2018 Basaltic activity is the most common class of volcanism on Earth, characterized by magmas of sufficiently low viscosities such that bubbles can move independently of the melt.
Tom D. Pering, Andrew J. S. McGonigle
doaj +1 more source
Effects of Biochar and Maize Roots on CO2 Emissions and Microbial Biomass C in Loess Soils
Journal of Plant Nutrition and Soil Science, EarlyView.ABSTRACT Background Refractory substances such as biochar and labile substances such as dead fine and coarse roots play important roles in soil organic matter dynamics and have key ecological functions. However, interactions between these substances have only rarely been studied.
Bernard Ludwig +2 more
wiley +1 more source
Food Chemistry: XTo improve the ease of eating sea cucumbers, we investigated the impact of puffing temperature (190 °C - 250 °C) and time (1–5 min) on their quality and flavor. As temperature and time increased, sea cucumber puffing significantly enhanced.
Xiaoqing Miao +6 more
doaj +1 more source
Mapping the Influence of Ansoff's Corporate Strategy
Strategic Change, EarlyView.ABSTRACT This paper conducts a systematic, data‐driven analysis of H. Igor Ansoff's enduring impact on strategic management scholarship. Despite Ansoff's recognition as the “father of strategic management” and the continued relevance of his frameworks—including the Ansoff matrix, weak signals analysis, and strategic thrust—a comprehensive understanding
Ivan Zupic +3 more
wiley +1 more source
Factors affecting the puffing quality of paddy.
, 1973 Histological studies showed that in good puffing varieties of paddy the aleurone layer was thin and weak at the specific points of bursting while the clearance between the husk and kernel was large and the grain was easily shelled.
Srinivas, T., Desikachar, H. S. R.
core
“Puffing” in Sarcoscypha austriaca: Back to Ziegenspeck
, 2020 Many discomycetes show the phenomenon of “puffing”: the quasi-simultaneous discharge of large numbers of ascospores, rendering them visible to the unaided eye as a whiff of smoke above the fruitbody. Obviously, some kind of synchronization mechanism must
Nico Dam (8526231)
core +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar +8 more
wiley +1 more source
Moisture content; Puffing quality; Expansion ratio;
, 2014 Popped sorghum is one of the ready to eat snacks which is popularly consumed by local growers. A number of process are used in the preparation of ready-to-eat cereals including puffing, flaking and shredding of wheat, corn and rice but none for sorghum ...
Vinita Sharma +3 more
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