Acceptance Model
Mostrando 1-12 de 153 artigos, teses e dissertações.
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1. Development and professional validation of an App to support Oral Cancer Screening
Resumo O objetivo deste estudo foi desenvolver e validar um aplicativo para identificação de fatores de risco para câncer bucal. Para tanto, desenvolvemos um aplicativo (OCS: Oral Cancer Screening) com preditores de Câncer Oral (CO) e montagem de algoritmo para estimar o risco de seu desenvolvimento. Metodologia: Casos clínicos simulados foram projetado
Brazilian Dental Journal. Publicado em: 2022
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2. Comparison of ultrasonography learning between distance teaching and traditional methodology. An educational systematic review
ABSTRACT BACKGROUND: Use of the web for radiological education is an obvious application. Many computer-based teaching materials have been developed over recent years, and e-learning is becoming increasingly popular in medical schools. OBJECTIVE: To assess whether the effectiveness of distance-learning and/or e-learning, m-learning and web-based methods ar
Sao Paulo Medical Journal. Publicado em: 2022
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3. AN INDEX TO EVALUATE THE ACCEPTANCE OF SPECIALTY COFFEES IN CONSUMER GROUPS
ABSTRACT Numerous factors are related to the individual sensory perception of consumers, which makes it impossible to adapt a model that explains their behavior. In this context and given the scarcity of statistical indexes that evaluate preferences for specialty coffees, new statistical methods should be studied. To this end, our study aimed to create an in
Eng. Agríc.. Publicado em: 2020-10
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4. Defatted chia flour improves gluten-free bread nutritional aspects: a model approach
Abstract The gluten is a protein associated with a numerous food allergy cases. As the gluten-related disorders relates is increasing, the demand for gluten-free breads (GFB) has been also increasing. The aim of this study was to obtain a GFB with increased nutritional aspects and sensorially accepted. A Central Composite Rotatable Design (CCRD) 23 was emplo
Food Sci. Technol. Publicado em: 2020-06
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5. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 2020-06
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6. Antioxidant and prebiotic effects of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats
Abstract The aim of this study was to evaluate the antioxidant and prebiotic effect of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats. To obtain the beverage, a Response Surface Methodology was used, with concentration of yacon extract (x1) and the sweetener (x2) added to a mixture of tropical fruits as independent variable
Food Sci. Technol. Publicado em: 2020-03
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7. A política de inovação para o setor mineral no Brasil: uma análise comparativa com a Suécia centrada na interação dos agentes envolvidos
Resumo Este artigo tem por objetivo geral examinar a política de inovação para o setor mineral no Brasil. De modo mais específico, o artigo caracteriza a política de inovação para o setor no Brasil; identifica as prioridades que cada agente (universidade, empresa e governo); revela a formulação e execução da política; e verifica, na percepção d
Cad. EBAPE.BR. Publicado em: 20/01/2020
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8. INTENTION TO ADOPT BIG DATA IN SUPPLY CHAIN MANAGEMENT: A BRAZILIAN PERSPECTIVE
RESUMO As aplicações de big data têm remodelado vários modelos de negócios e provocado grandes transformações na gestão da cadeia de suprimentos (GCS). Apoiado pela literatura emergente de big data, GCS e teoria unificada de aceitação e uso de tecnologia (UTAUT), este estudo tem como objetivo avaliar as variáveis que influenciam os profissionais b
Rev. adm. empres.. Publicado em: 10/01/2020
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9. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 20/12/2019
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10. Antioxidant and prebiotic effects of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats
Abstract The aim of this study was to evaluate the antioxidant and prebiotic effect of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats. To obtain the beverage, a Response Surface Methodology was used, with concentration of yacon extract (x1) and the sweetener (x2) added to a mixture of tropical fruits as independent variable
Food Sci. Technol. Publicado em: 20/12/2019
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11. CAPACITATED LOT SIZING AND SCHEDULING WITH ORDER ACCEPTANCE AND DELIVERY TIME WINDOWS: MATHEMATICAL MODEL AND A MIP-BASED HEURISTIC
ABSTRACT This research addresses a lot sizing and scheduling problem inspired by a real-world production environment where the customers make advanced orders and the industry need to decide which orders will be accepted with the aim of maximizing the profit respecting the production capacity constraints. Orders are composed of different types of items which
Pesqui. Oper.. Publicado em: 02/12/2019
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12. Metodologias orientadas para problemas a partir das etapas do pensamento crítico
Resumo O ensino superior deve promover a articulação entre a teoria e a prática profissional, assim como desenvolver o pensamento crítico, voltado para a resolução de problemas e tomada de decisões. Tais objetivos necessitam de estratégias de ensino adequadas e que favoreçam a autonomia, a metacognição e a autorregulação dos alunos. Dessa forma,
Psicol. Esc. Educ.. Publicado em: 04/11/2019