Zobrazeno 1 - 10
of 55
pro vyhledávání: '"A. Guely"'
Autor:
Églantine GUELY COSTA
Publikováno v:
Recherches en didactique des langues et des cultures, Vol 19, Iss 2 (2022)
Externí odkaz:
https://doaj.org/article/87ce7f8d350a4b2f9c4354ad9896f5ca
Autor:
Ivonne Ramirez, Ramiro Ocampo, Micaela Antunez, Jahnavi Blazquez, Guely Calani, Noelia Valencia, Jhoana Viscarra
Publikováno v:
Revista Diálogos e Perspectivas em Educação Especial, Vol 8, Iss 2 (2021)
La discapacidad como categoría compleja, aborda problemas importantes que la relacionan con la enfermedad y la diferencia partir de construcciones que se sostienen en el ideal de la normalidad, la belleza y la funcionalidad del ser humano, generando
Externí odkaz:
https://doaj.org/article/7ec72261e5bb459ab25d9cd006401e6f
Publikováno v:
In Fuzzy Sets and Systems 1999 105(3):353-363
Autor:
Guely, Eglantine
Publikováno v:
Synergies France
Synergies France, GERFLINT, 2012, pp.91-101
Synergies France, GERFLINT, 2012, pp.91-101
The Crapel (Centre de Recherches et d'Applications Pédagogiques en Langues) has designed a digital learning environment with the aim of bringing together typical elements of selfaccess language learning centres, in order to complete a self-directed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f385a0763510acb0cf8b553a2ed0ca78
https://hal.archives-ouvertes.fr/hal-00784144
https://hal.archives-ouvertes.fr/hal-00784144
Publikováno v:
Journal of Colloid and Interface Science. 270:270-275
The behavior of a commercial sucrose stearate blend has been examined by means of various experimental techniques (differential scanning calorimetry, light polarization and electron microscopy, and rotational rheometry). A partial phase diagram in wa
Publikováno v:
Journal of Food Process Engineering. 23:249-279
A methodology for the closed loop control of biscuit quality during baking is proposed and was validated during several experiments. This methodology involves expert knowledge which is captured in a modular way. Three modules are involved in the cont
Publikováno v:
IEEE Transactions on Fuzzy Systems. 8:1-10
In France, nuclear energy provides about 80% of the whole electricity production. A modulation of the nuclear power plants must be able to respond to the demand on the network. The pressurized water nuclear reactor has to yield correctly a load set p
Autor:
Bailly, Sophie, Guely, Eglantine
Publikováno v:
Aprendizagem autodirigida, conselho, sistemas de auto-aprendizagem e acesso livre para aprendizes independientes : o ponto de vista do CRAPEL. Departamento de Letras, UFRJ (Université fédérale de Rio de Janeiro).
Aprendizagem autodirigida, conselho, sistemas de auto-aprendizagem e acesso livre para aprendizes independientes : o ponto de vista do CRAPEL. Departamento de Letras, UFRJ (Université fédérale de Rio de Janeiro)., 2013, Brazil
Aprendizagem autodirigida, conselho, sistemas de auto-aprendizagem e acesso livre para aprendizes independientes : o ponto de vista do CRAPEL. Departamento de Letras, UFRJ (Université fédérale de Rio de Janeiro)., 2013, Brazil
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2e18b855506889c29c543ad2381ec1d0
https://hal.archives-ouvertes.fr/hal-00934259
https://hal.archives-ouvertes.fr/hal-00934259
Autor:
Bailly, Sophie, Guely, Eglantine
Publikováno v:
Aconselhar e apoiar o desenvolvimento da autonomia do aluno em sistemas de aprendizagem auto-dirigida : pesquisas e implicações pedagógicas. Départamento de letras. Université fédérale du Minas Gerais, belo Horizonte.
Aconselhar e apoiar o desenvolvimento da autonomia do aluno em sistemas de aprendizagem auto-dirigida : pesquisas e implicações pedagógicas. Départamento de letras. Université fédérale du Minas Gerais, belo Horizonte., 2013, Brazil
Aconselhar e apoiar o desenvolvimento da autonomia do aluno em sistemas de aprendizagem auto-dirigida : pesquisas e implicações pedagógicas. Départamento de letras. Université fédérale du Minas Gerais, belo Horizonte., 2013, Brazil
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::330e529c902f866ca880c1da44b1520b
https://hal.archives-ouvertes.fr/hal-00934254
https://hal.archives-ouvertes.fr/hal-00934254
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 1996, pp.301-315
Journal of Food Engineering, Elsevier, 1996, pp.301-315
In industrial baking, operators control the oven mainly by subjective evaluation of the color of the cookies. To standardize the quality of cookies, it should be interesting to replace the operator's subjective evaluation of color, by coupling a sens