Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Erin A. Hopkins"'
Autor:
Erin Ann Hopkins, Eunju Hwang
Publikováno v:
International Journal of Sustainability in Higher Education. 23:1520-1542
Purpose As many of the next generation leaders are currently on college campuses, endorsing green buildings can foster environmental stewardship among the student body. However, marshalling in the social sphere of sustainability is also critical to c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df70e54a46980c633df29f6778930068
https://doi.org/10.1108/ijshe-01-2021-0031
https://doi.org/10.1108/ijshe-01-2021-0031
Autor:
Erin A. Hopkins
Publikováno v:
Journal of Higher Education Policy and Management. 44:335-346
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbda64306dbac2b6d7bdbb6bac24c61d
https://doi.org/10.1080/1360080x.2022.2027611
https://doi.org/10.1080/1360080x.2022.2027611
Autor:
Erin A. Hopkins
Publikováno v:
Journal of Real Estate Practice and Education. 23:1-9
There is a popular belief that case studies and field trips result in meaningful learning, but a more theoretical analysis needs to be conducted to determine if this popular belief holds merit. Thi...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd6ddbb7162c83f450365c3556ad2b05
https://doi.org/10.1080/15214842.2020.1757356
https://doi.org/10.1080/15214842.2020.1757356
Publikováno v:
Family and Consumer Sciences Research Journal. 49:37-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3c718408644359f3e9e40410cdc1d09
https://doi.org/10.1111/fcsr.12372
https://doi.org/10.1111/fcsr.12372
Publikováno v:
Journal of Texture Studies. 51:766-778
In bread, NaCl plays a number of roles including improving flavor, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough handling properties for four wheat cultiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66316313ea450af83f5c07125c0844dc
https://doi.org/10.1111/jtxs.12525
https://doi.org/10.1111/jtxs.12525
Publikováno v:
Food Science and Technology International. 26:614-628
For many years, the baking industry has been using chemical improvers as a way for compensating for flour quality variation due to growing conditions or wheat cultivar. However, the replacement of chemical dough improvers with natural ingredients or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70baa04c7297a64b0acedcd718d53638
https://doi.org/10.1177/1082013220915363
https://doi.org/10.1177/1082013220915363
Publikováno v:
International Journal of Housing Markets and Analysis. 13:869-886
PurposeAs the green economic bottom line is a strong motivating force when deciding to build, manage and/or operate green, this study aims to examine the financial impacts of green certifications on multifamily rental communities.Design/methodology/a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7e70d19a2b63ca8c348a8c80bab12e7
https://doi.org/10.1108/ijhma-08-2019-0088
https://doi.org/10.1108/ijhma-08-2019-0088
Publikováno v:
Food Hydrocolloids. 95:283-291
Reducing the sodium content of bread to meet desirable population health outcomes can lead to challenges dough processing, poor dough handling and rheology, and high stickiness. Our objective was to better understand the relationship of water and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6a1758e7a5845c162cde23b2bd97960
https://doi.org/10.1016/j.foodhyd.2019.04.018
https://doi.org/10.1016/j.foodhyd.2019.04.018
Publikováno v:
Journal of Texture Studies. 50:539-546
The overall goal of this research was to examine the mechanical, water vapor barrier properties and opacity of films prepared using legume protein concentrates (faba bean, pea, lupin, lentil, and soy) as a function of glycerol concentration (50, 75,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3897c33ba0e3a8fdb3925e17999176f7
https://doi.org/10.1111/jtxs.12460
https://doi.org/10.1111/jtxs.12460
Autor:
Erin A. Hopkins
Publikováno v:
International Journal of Technology Management & Sustainable Development. 18:3-16
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3194290630d154d0af241d3c18b8c954
https://doi.org/10.1386/tmsd.18.1.3_1
https://doi.org/10.1386/tmsd.18.1.3_1