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1. |
Record Nr. |
UNINA9910450959503321 |
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Titolo |
Creating collaborative advantage through knowledge and innovation / / editor, Suliman Hawamdeh |
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Pubbl/distr/stampa |
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Hackensack, NJ, : World Scientific, c2007 |
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ISBN |
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9789812707482 |
9789812704511 |
9812704515 |
1-281-12134-7 |
9786611121341 |
981-270-748-4 |
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Descrizione fisica |
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1 online resource (363 pages) |
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Collana |
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Series on innovation and knowledge management ; ; v. 5 |
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Classificazione |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Knowledge management |
Knowledge workers - Social networks |
Technological innovations - Management |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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"The collection of papers ... from the 2006 International Conference on Knowledge Management, held in Greenwich, London ..."--P. xii. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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CONTENTS; Acknowledgments; Preface; Chapter 1 The Business Transaction Theory and Moral Hazards for Knowledge Sharing: An Empirical Study Franz Barachini; Chapter 2 Knowledge Management Techniques for Know-How Transfer Systems Design: The Case of an Oil Company Djilali Benmahamed and Jean-Louis Ermine; Chapter 3 Pursuing the Holy Grail of Knowledge-based Economy Assessment: The Case of Singapore Alton Y.K Chua, Abdus Sattar Chaudhry, and Fong Pin Fen; Chapter 4 A Shannon's Theory of Knowledge Benoît Le Blanc and Jean-Louis Ermine |
Chapter 5 "Working in Parallel": Themes in Knowledge Management and Information Behavior Sue Halbwirth and Michael Olsson Chapter 6 Altruistic Leadership: The Power of Knowledge Creation Maria Sarabia and José M. Sarabia; Chapter 7 A Framework for Measuring the Value Creation of Knowledge Management Programs: From the Perspective of |
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Organizational Knowledge Sharing Capability Kaisi Chang and Tony Holden; Chapter 8 Social Network Analysis of Four Departments in the National University of Singapore Chu Keong Lee and Jee Foon Wee; Chapter 9 Managing Collaborative Network Bruce Cronin |
Chapter 10 Context-aware and Ontology-driven Knowledge Sharing the P2P Communities Philip O'Brien and Syed Sibte Raza Abidi Chapter 11 Approaching Scientific Knowledge Management from Actions Coordination, Computer-Supported Collaboration, and Concept Mapping Germana M. da Nóbrega, Eduardo J. R. de Castro, Edilson Ferneda,; Chapter 12 Comparative Study Between Hotels and Airlines E-commerce Sites in Singapore Yun-Ke Chang and Miguel Angel Morales Arroyo |
Chapter 13 Important Competences of Strategists and Decision Makers in the Strategic Knowledge Management Model Roberto Campos Da Rocha Miranda Chapter 14 Managing E-records in North American Colleges and Universities: An Overview of Current Practices Lisl Zach; Chapter 15 A Study on Measurement of Intellectual Capital Kernel based on Artificial Neural Network and Empirical Analysis Huang Ningyan and Shuai Liguo; Chapter 16 The Compilation of Math Pattern for Productivity in Industrial Organizations based on Organizational Climate Fattah Nazem |
Chapter 17 From a Property of the Average of Fractions to a Text-processing Interface Guillermo Oyarce Chapter 18 Analyzing Computer Mediated Communication Logs Using a Markov Model Shantanu Pai and Qiping Zhang; Chapter 19 Adaptive and Contact-sensitive Information Retrieval Axel-Cyrille Ngonga Ngomo; Chapter 20 Can Blogging be Used to Improve Medication Error Collection as Part of Health Informatics Knowledge Management? Deborah E. Swain; Chapter 21 Face Work and Credibility on the Web Takashi Nakamura and Hiromi Yuki |
Chapter 22 The Use of Key phrases for Selecting Metadata from Taxonomies Rohana K. Rajapakse, Brian Mushens, and Chris Johnson |
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Sommario/riassunto |
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Selected from the prestigious 2006 International Conference on Knowledge Management held in Greenwich, London, this volume represents much of the best and most up-to-date work by researchers and practitioners in the field of knowledge management (KM). It covers a wide range of topics that include social network analysis, innovation and creativity, KM tools and technologies, social network technologies, collaboration and knowledge sharing, issues in KM education and training, knowledge discovery (data mining, data warehousing, intelligent agents), knowledge organization (meta data, taxonomies, |
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2. |
Record Nr. |
UNINA9910566494503321 |
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Autore |
Bonnet Jacqueline |
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Titolo |
Lampes céramiques signées : Définition critique d’ateliers du Haut Empire / / Jacqueline Bonnet |
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Pubbl/distr/stampa |
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Paris, : Éditions de la Maison des sciences de l’homme, 2021 |
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ISBN |
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Descrizione fisica |
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1 online resource (224 p.) |
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Collana |
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Documents d’archéologie française |
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Soggetti |
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Lamps, Roman - Themes, motives - Catalogs |
Ceramic lamps - Themes, motives |
Pottery - Rome - Marks |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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Résumé d’une thèse de troisième cycle, cet ouvrage propose une étude originale de lampes romaines du Haut Empire. L’auteur a en effet appliqué à celles-ci une méthode réservée le plus souvent aux vases sigillés, fondée sur l’analyse systématique des associations signature/forme/décor. Le but poursuivi était de vérifier une hypothèse - l’existence de répertoires liés régulièrement, voire de façon spécifique, à chaque signature - et de donner corps, du même coup, à une réalité artisanale : l’atelier. Les résultats obtenus sont très encourageants : des relations privilégiées sont apparues entre divers potiers et l’usage insuffisamment critique que beaucoup font encore des chronologies typologiques a pu être remis en cause. Ce travail appelle la constitution progressive de corpus de référence (marques et poinçons décoratifs) et de répertoires de formes particularisées qui donneront à la lampe sa pleine signification de témoin archéologique et feront sortir de l’obscurité un nouvel artisanat. This work, which summarises the author’s doctoral dissertation, presents an original approach to the study of lamps from the Early Roman Empire. Using a method more often applied to the study of samian pottery, the author has carried out a systematic analysis of the associations of signature, form and decoration. The purpose of the study was to verify a |
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hypothesis, that characteristic types could be associated with a spécifie potter’s signature, and, at the same time, to identify actual workshops. The research is successful not only in demonstrating the existence of significant connections between several potters, but also in questioning the uncritical use, still frequently made, of chronoiogical typologies. The author argues for setting up reference corpora of makers stamps and decorative marks and for cataloguing characteristic forms, thus enabling the lamp to play a significant rôle in the archaeological evidence, as well as bringing to light a new craft. |
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3. |
Record Nr. |
UNISA996206509903316 |
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Titolo |
Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor |
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Pubbl/distr/stampa |
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Ames, Iowa, : IFT Press, 2012 |
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ISBN |
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1-119-94987-4 |
1-283-45409-2 |
9786613454096 |
1-119-94989-0 |
1-119-94986-6 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (354 p.) |
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Collana |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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"A John Wiley & Sons, Ltd., publication." |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Coffee Emerging Health Effects and Disease Prevention; Contents; Preface; List of Contributors; List of Abbreviations; Acknowledgement; 1 Introduction; 1.1 Coffee-a popular beverage; 1.2 Coffee from a nutritional perspective; 1.3 Potential beneficial effects of coffee; 1.4 Limitations to the beneficial effects; 1.5 History; 1.6 Coffee production worldwide; 1.7 Coffee processing: formation and fate of bioactive compounds; 1.7.1 Green bean processing, storage, and transport; 1.7.2 Blending; 1.7.3 Roasting; 1.7.4 Grinding; 1.7.5 Packaging and storage; |
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1.7.6 Decaffeination |
1.7.7 Soluble coffee production1.8 New processes to optimize the health benefits of coffee; 1.8.1 Enhancement with mannooligosaccharides; 1.8.2 Use of green bean extracts; 1.8.3 After-roast blending for enhanced antioxidative properties; 1.8.4 Stomach-friendly coffee; 1.9 Coffee preparation; 1.9.1 Boiled coffee; 1.9.2 Cafeti`ere or French press coffee; 1.9.3 Filter coffee; 1.9.4 Espresso; 1.9.5 Moka (mocha); 1.9.6 Percolated coffee; 1.9.7 Soluble coffee; 1.9.8 Liquid coffee; 1.9.9 Single-serve coffee machines; 1.10 Coffee beverages and specialties; 1.11 Coffee consumption; 1.12 Conclusions |
AcknowledgmentsReferences; 2 Coffee Constituents; 2.1 Introduction; 2.2 Production of coffee and coffee-based beverages; 2.2.1 Green coffee production; 2.2.2 Decaffeinated coffee production; 2.2.3 Steam-treated and monsooned coffees; 2.2.4 Coffee roasting; 2.2.5 Coffee brewing; 2.2.6 Instant coffee production; 2.3 Natural coffee constituents; 2.3.1 Green coffee chemical composition; 2.3.1.1 Nonvolatile compounds in green coffee; Caffeine; Trigonelline; Chlorogenic acids; Cafestol and kahweol; Soluble dietary fiber; Water; Carbohydrates; Protein, peptides, and free amino acids; Minerals |
Lipids2.3.1.2 Volatile compounds in green coffee; 2.3.2 Changes in coffee chemical composition during roasting; 2.3.2.1 Nonvolatile components in roasted coffee; 2.3.2.2 Volatile compounds in roasted coffee; 2.3.3 Changes in coffee chemical composition during special coffee processing; 2.3.4 Chemical composition of coffee brew; 2.4 Incidental coffee constituents; 2.4.1 Incidental nonvolatile compounds in coffee; 2.4.1.1 Ochratoxin A; 2.4.1.2 Biogenic amines; 2.4.1.3 -carbolines; 2.4.1.4 Acrylamide; 2.4.1.5 Polycyclic aromatic hydrocarbons; 2.4.1.6 Pesticide residues |
2.4.2 Incidental volatile constituents in coffee2.5 Concluding remarks; Acknowledgments; References; 3 Bioavailability of Coffee Chlorogenic Acids; 3.1 Introduction; 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested; 3.2.1 Dietary intake; 3.2.2 Levels in coffee beverage; 3.3 Bioavailability of coffee chlorogenic acids; 3.3.1 Absorption and metabolic fate; 3.3.2 Extensive metabolism upon intake; 3.3.2.1 Identification of chlorogenic acid metabolites; 3.3.2.2 Metabolic pathways; 3.3.2.3 Bioavailability of intact chlorogenic acids; 3.3.3 Urinary and biliary excretion |
3.3.4 Effects of food matrix and co-ingestion on bioavailability |
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Sommario/riassunto |
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Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreat |
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