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A process to support analysts in exploring and selecting content from online forums
(Scientific Research Publishing - SCIRPIrvine, 2014-02)
The public content increasingly available on the Internet, especially in online forums, enables researchers to study society in new ways. However, qualitative analysis of online forums is very time consuming and most ...
Exclusive Contents and Next Generation Networks
(Elsevier, 2013-09)
This paper analyzes the interaction between the market of contents and the development of the next generation network (NGN) industry. We assume structural separation between the network and service operators and the ...
Technical and vocational education and training video’s move analysis lecture content phase
(Universidad del Zulia, 2019)
Mission Power and Firm Financial Performance
(Latin American Business Review, 2019)
ABOUTNESS IN DOCUMENTARY ANALYSIS OF INFANT AND JUVENILE LITERARY TEXT: perspectives for improving the representation of content
(Univ Federal Campina Grande, 2016-09-01)
The content representation of infant-juvenile fictional narrative text, for recovery purposes by potential users, demanded study of Documentary Content Analysis, develop procedures for abstracts elaboration. The goal was ...
The content of aliefs
(Springer, 2020-02)
In “Against alief”, Mandelbaum (Philos Stud 165(1):197–211, 2013) argues that if aliefs—a sui generis kind of mental states originally posited by Gendler (J Philos 105(10):634–663, 2008a; Mind Lang 23(5):552–585, 2008b; ...
Gut content analysis of Anadara tuberculosa (Sowerby, 1833) throu
(CICIMAR Oceánides, 2010)
The gut content of 30 wild specimens of Anadara tuberculosa collected in April, May, June and October 2000 in the Pacific coast of the Baja California Peninsula was analyzed. Histological sections of the gut were obtained. ...
Knowledge of preservice elementary teachers on fractions
(Universidad Nacional, Costa Rica, 2021)
Identifying industrial food foam structures by 2D surface image analysis and pattern recognition
(ELSEVIER SCI LTD, 2012)
Bubbles are fundamental structural elements in several food products modulating density, rheology, texture, appearance and mouthfeel. Foams and aerated structures are characterized by their gas content, stability, bubble ...