Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Angela M. Gibson"'
Publikováno v:
Online Learning, Vol 13, Iss 3 (2019)
As the growth of online programs continues to rapidly accelerate, concern over retention is increasing. Models for understanding student persistence in the face-to-face environment are well established, however, the many of the variables in these con
Externí odkaz:
https://doaj.org/article/1d0cf7d863114775bc2d2c7de6f47bd5
The nursing shortage increases as large populations of working bedside nurses retire. In order to replace those positions, prelicensure nursing programs must continue to graduate prepared nursing students. While prelicensure programs continue to prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::272aa298e25218a3c5504caa42aafc4f
https://zenodo.org/record/4777550
https://zenodo.org/record/4777550
Publikováno v:
Online Learning, Vol 15, Iss 2 (2011)
Though online enrollments continue to accelerate at a rapid pace, there is significant concern over student retention. With drop rates significantly higher than in face-to-face classes it is imperative that online providers develop an understanding o
Externí odkaz:
https://doaj.org/article/b352d1e38ee44f42a8c2fd00b4465529
Publikováno v:
Online Learning. 14
As the growth of online programs continues to rapidly accelerate, concern over retention is increasing. Models for understanding student persistence in the face-to-face environment are well established, however, the many of the variables in these con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf2f857565bbb947f5eebc5da7e37136
https://doi.org/10.24059/olj.v14i1.1636
https://doi.org/10.24059/olj.v14i1.1636
Publikováno v:
i-manager's Journal of Educational Technology. 7:18-27
Student success is vitally important. Without academic achievement student self-efficacy is lost, persistence is blocked, and matriculation is unachievable. Exponential growth at online institutions necessitates the inquiry into factors that play a r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2fd0307f2990a4fc7fcef6be41e07e1
https://doi.org/10.26634/jet.7.2.1280
https://doi.org/10.26634/jet.7.2.1280
Autor:
John R. Slate, Angela M. Gibson
Publikováno v:
Community College Journal of Research and Practice. 34:371-385
For students to be successful in either two-year or four-year colleges, they need to be engaged in their college experiences. In this investigation, we analyzed data, over 40,000 cases obtained from the Community College Survey of Student Engagement,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::594e878855628d1525321bd19a69d3bf
https://doi.org/10.1080/10668920802466384
https://doi.org/10.1080/10668920802466384
Publikováno v:
International Journal of Food Science & Technology. 16:239-266
Summary The effect of combinations of sodium chloride (2.5, 3.5, 4.5% w/v on water), sodium nitrite (100, 200, 300 μg/g), sodium nitrate (0, 500 μg/g), sodium isoascorbate (0,1000 μg/g, or equimolar with nitrite level) and polyphosphate (Curaphos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39190fbb17109836e9794c7402b12612
https://doi.org/10.1111/j.1365-2621.1981.tb01014.x
https://doi.org/10.1111/j.1365-2621.1981.tb01014.x
Publikováno v:
International Journal of Food Science & Technology. 16:337-355
Summary A model pork slurry system was used to study factors controlling the growth of Clostridium botulinum types A & B (Roberts, Gibson & Robinson, 1981a,b). The following factors were studied in combination: sodium chloride (2.5, 3.5, 4.5% w/v on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eff299d096ac54d3bd379046ad68d64a
https://doi.org/10.1111/j.1365-2621.1981.tb01827.x
https://doi.org/10.1111/j.1365-2621.1981.tb01827.x
Autor:
Angela M. Gibson, T. A. Roberts
Publikováno v:
International Journal of Food Science & Technology. 14:211-226
Summary A survey of published information suggests that measures taken in the food industry to control Clostridium botulinum types A and B would also control type C should its numbers have increased locally as a consequence of outbreaks of botulism i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0101fcd8ac865406d755d22c2c1fd13
https://doi.org/10.1111/j.1365-2621.1979.tb00866.x
https://doi.org/10.1111/j.1365-2621.1979.tb00866.x
Publikováno v:
International Journal of Food Science & Technology. 17:471-482
Summary Pork slurries were prepared from leg or shoulder muscle from three animals from each of three breeds of pig (Pietrain, Gloucester Old Spot and Large White × Landrace cross). Slurries (pork:water, 1:1.5) contained NaNO2 (100 μ/g), NaCl (2.5,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33554a6abf7c5e8709e2d99c135dbd31
https://doi.org/10.1111/j.1365-2621.1982.tb00203.x
https://doi.org/10.1111/j.1365-2621.1982.tb00203.x