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  1. 5801

    A review of reported stakeholder engagement in early-stage translational research by Thomas W. Concannon, Marguerite Fenwood Hughes, Amy E. LaVertu, Jonathan Garlick, Alice M. Rushforth

    Published 2025-01-01
    “…Methods and results: We conducted two literature searches in six databases, screened records and full-text articles, and abstracted and analyzed data from included publications. …”
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  12. 5812

    Caloric labels do not influence taste pleasantness and neural responses to erythritol and sucrose by Aleksandra Budzinska, Laura Byl, Fabienne Teysseire, Emilie Flad, Patrick Dupont, Bettina Wölnerhanssen, Anne Christin Meyer-Gerspach, Lukas Van Oudenhove, Nathalie Weltens

    Published 2025-03-01
    “…During the scan, sucrose and equisweet erythritol solutions were delivered as 1 mL sips with either correct or purposefully incorrect ''low-calorie'' or ''high-calorie'' labels. After each sip, participants rated sweetness liking. Water with a ''water'' label was used as the control condition. …”
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  13. 5813
  14. 5814

    Building Resilience in Rural STEM Teachers Through a Noyce Professional Learning Community by Sharon S. Vestal, Robert S. Burke, Larry M. Browning, Laura Hasselquist, Patrick D. Hales, Matthew L. Miller, Madhav P. Nepal, P. Troy White

    Published 2025-01-01
    “…Key components of the Noyce PLC included scholarship support, pre-service mentoring, attendance at local and regional educational events, active engagement in the program’s annual summer conference, and participation in a closed Facebook group. We developed an ECTR framework-based online instrument with 28 questions and sent it to 311 university alumni, including 44 Noyce alumni. …”
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  17. 5817

    Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation by Camelia Elena Iurciuc (Tincu), Catalina Peptu, Alexandru Savin, Leonard-Ionuț Atanase, Kaies Souidi, Grahame Mackenzie, Patrick Martin, Gerard Riess, Marcel Popa

    Published 2017-01-01
    “…The purpose of this work is to prepare ionically cross-linked (with CaCl2) gellan particles with immobilized yeast cells for their use in repeated fermentation cycles of glucose. …”
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