Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Gizem ATEŞ"'
Publikováno v:
Frontiers in Robotics and AI, Vol 10 (2024)
Human-robot cooperation (HRC) is becoming increasingly relevant with the surge in collaborative robots (cobots) for industrial applications. Examples of humans and robots cooperating actively on the same workpiece can be found in research labs around
Externí odkaz:
https://doaj.org/article/770cf6060e89414685ba5a19ad157184
Publikováno v:
Financial Innovation, Vol 9, Iss 1, Pp 1-24 (2023)
Abstract Anomalies, which are incompatible with the efficient market hypothesis and mean a deviation from normality, have attracted the attention of both financial investors and researchers. A salient research topic is the existence of anomalies in c
Externí odkaz:
https://doaj.org/article/2295c694f15740cc94da3abb49299158
Autor:
Cemalettin AKTEPE, Gizem ATEŞ
Publikováno v:
İşletme Araştırmaları Dergisi, Vol 12, Iss 3, Pp 3042-3054 (2020)
Amaç – Üniversite-sanayi iş birliği çerçevesindeki teknokentler, inovatif ürün ihracatında itici bir güç olarak açıklanmaktadır. Bu çalışmada Ankara ilindeki üniversitelerin teknokentlerinde faaliyet gösteren inovatif işletmeler
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff3972a66fc1eac29dfd02f9f3505832
https://doi.org/10.20491/isarder.2020.1025
https://doi.org/10.20491/isarder.2020.1025
Autor:
Zehra Gizem Ateş
Publikováno v:
İnsan ve İnsan Dergisi. :9-29
Genetiği değiştirilmiş organizma (GDO), doğal olmayan yollarla bir canlıya gen aktarılarakDNA yapısının değiştirilmesi ile oluşan yeni organizmaya verilen addır. GDO’lar modernbiyoteknolojik çalışmalar ile elde edilmektedir. Ancak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43ef14da5b2137be5a063828c85bc602
https://doi.org/10.29224/insanveinsan.678783
https://doi.org/10.29224/insanveinsan.678783
Autor:
Cemalettin Aktepe, Gizem Ateş
Publikováno v:
İşletme Araştırmaları Dergisi, Vol 12, Iss 3 (2021)
Amaç – Üniversite-sanayi iş birliği çerçevesindeki teknokentler, inovatif ürün ihracatında itici bir güç olarak açıklanmaktadır. Bu çalışmada Ankara ilindeki üniversitelerin teknokentlerinde faaliyet gösteren inovatif işletmeler
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::c9f8559d260cfe7ed75baee976cd52d6
https://www.isarder.org/index.php/isarder/article/view/1198
https://www.isarder.org/index.php/isarder/article/view/1198
Autor:
Gizem Ateş, Erik Kyrkjebø
Publikováno v:
Towards Autonomous Robotic Systems ISBN: 9783030891763
TAROS
TAROS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7842c92d9f31f27d542c5f70256fd130
https://doi.org/10.1007/978-3-030-89177-0_9
https://doi.org/10.1007/978-3-030-89177-0_9
Publikováno v:
Lecture Notes in Mechanical Engineering ISBN: 9783030627836
The main goal of this study to create a digital maturity assessment model for companies which want to prepare a future policy by evaluating their competencies in Smart Agriculture. Producers in the agricultural sector can learn their digital maturity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3656794b5cc7fd53e3b019db12c2c8ab
https://doi.org/10.1007/978-3-030-62784-3_24
https://doi.org/10.1007/978-3-030-62784-3_24
Autor:
Zehra Gizem Ateş
Publikováno v:
Selcuk Universitesi Hukuk Fakultesi Dergisi.
Education is one of the most important issues in the field of occupational health and safety. Because the awareness of occupational health and safety occurs only with the training related to it. In this study, article 17 of Occupational Health and Sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2a3b053c0a0e75f4ef0d2afc35d210d
https://doi.org/10.15337/suhfd.738406
https://doi.org/10.15337/suhfd.738406
Autor:
Yeşim Elmacı, Gizem Ateş
Publikováno v:
Journal of Food Measurement and Characterization. 13:755-763
Coffee silverskin untreated (UTCS) and treated with water (WTCS) were used in cake formulations to substitute of 20, 25 and 30% of wheat flour and the quality characteristics of cakes with untreated and water treated coffee silverskin were investigat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d806ac01d2e7f6daf403749052d520a
https://doi.org/10.1007/s11694-018-9988-9
https://doi.org/10.1007/s11694-018-9988-9
Autor:
Gizem Ateş, Yeşim Elmacı
Publikováno v:
LWT. 90:519-525
Coffee silverskin untreated and treated with water has been studied as a potential fat substitute in cake and the effects of the replacement of 20, 25 and 30% of fat by coffee silverskin on physical, chemical and sensory attributes of cakes were eval
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf8a59963c7f8089626f7a9aca7b88db
https://doi.org/10.1016/j.lwt.2018.01.003
https://doi.org/10.1016/j.lwt.2018.01.003