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    Debate en torno al multiculturalismo. Ciudadanía y pluralidad cultural by Esteban Anchustegui Igartua

    Published 2011-01-01
    “…En efecto, el modelo clásico del estado liberal democrático se basa en un concepto de ciudadanía que abstrae, entre otros, las particularidades culturales y establece la identidad política sobre la condición formal del ciudadano como un ser sujeto a derechos y deberes iguales para todos, lo cual no se ajusta a la realidad de las sociedades plurales y heterogéneas (multinacionales y multiétnicas), donde grupos minoritarios realizan demandas para el reconocimiento de la especifi cidad cultural. Estos grupos exigen derechos y medidas específi cas con el objetivo de preservar la identidad de los individuos ciudadanos y su pleno autodesarrollo. …”
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    Cross-cultural adaptation and validation of the Spanish version of the Prevent for Work questionnaire by Julia Blasco-Abadía, Pablo Bellosta-López, Víctor Doménech-García, Thorvaldur Skuli Palsson, Steffan Wittrup McPhee Christensen, Steffan Wittrup McPhee Christensen, Morten Hoegh, Pedro Berjano, Francesco Langella

    Published 2025-01-01
    “…In this study, the original Italian version of the P4Wq was translated and culturally adapted to Spanish. Moreover, the psychometric properties were evaluated among Spanish workers with and without recent history of disabling spinal pain.MethodsThe first phase consisted of a forward-and-backward translation process and evaluating the face-validity of the questionnaire among 30 Spanish workers. …”
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    Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3 by Fengxuan Lang, Jianzhu Wen, Zhen Wu, Daodong Pan, Linjun Wang

    Published 2022-03-01
    “…Results found the texture properties such as hardness, consistency, and viscosity of the yoghurt were enhanced in the mixed culture condition. Furthermore, components like amino acid (leucine), vanilla (vanillin), C18:3n6 (unsaturated fatty acids) were also accumulated in L. plantarum A3 fermented yoghurt, which leads to the significant sensory profiling difference compared with the former plain yoghurt. …”
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