Detaylı Arama
İptal
Bulunan: 2 Adet 0.001 sn
- Eklemek veya çıkarmak istediğiniz kriterleriniz için 'Dahil' / 'Hariç' seçeneğini kullanabilirsiniz. Sorgu satırları birbirine 'VE' bağlacı ile bağlıdır.
- İptal tuşuna basarak normal aramaya dönebilirsiniz.
Filtreler
Filtreler
Bulunan: 2 Adet 0.001 sn
Yayın Yılı : 2024 ✕İndex Türü : Scopus ✕
Koleksiyon [4]
İlgili Araştırmacılar [3]
Ambargo Durumu [1]
Tam Metin [1]
Yazar [3]
Yayın Yılı [1]
Konu Başlıkları [5]
İndex Türü [1]
Dergi [1]
Yayıncı [2]
Yayın Dili [1]
Kurum Dışı Yazarlar [3]
Tür [2]
Kayıt Giriş Tarihi [2]
Erişime Açık

Paperless technologies in universities: Examination in terms of unified theory of acceptance and use of technology (UTAUT)

Tuba BIYIKBEYİ

This study aims to determine the factors affecting the use of paperless technologies by uni-versity office staff and academicians. The study sample comprised 726 academics and administrativestaff from 10 public and 3 foundation higher education institutions in Turkey. Care was taken toensure that the selected universities had switched to paperless processes or that work was largelyconducted through digital tools. When the path analysis results were examined, it was determinedthat performance expectation, effort expectation, and social impact positively affected the intentionto use paperless te ...Daha fazlası

Makale 2024 Sustaniability MDPI 5 Görüntülenme
Süreli Ambargo

Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese

Tuğba KILIÇ | Gülcan KOYUNCU

In this study, the effects of the ripening process and fruit powder addition on the physical, chemical, total phenolic content, antioxidant capacity, volatile compounds, and sensory properties of Kashar cheese were determined. Total phenol content, antioxidant capacity, volatile compounds, and fatty acid esters were determined by Folin Ciocalteu, DPPH, SPME, and GC-MS, GC-FID, respectively. Of the 27 fatty acids identified in cheeses, palmitic, oleic, myristic, and stearic acids were found to have the highest ratios, respectively. While the total amount of phenol substance was 144.44 mg GAE/L ...Daha fazlası

_ozgunmakale 2024 Journal of Food Science and Technology 4 ( 61 ) , pp. 7 - 742 0 Görüntülenme Ambargo Kalkış : 20.07.2034
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