Zobrazeno 1 - 10
of 52
pro vyhledávání: '"JONES OG"'
Publikováno v:
Journal of Enterprise and Development, Vol 4, Iss 1 (2022)
Purpose — The study modelled the determining factors affecting the acceptance of new products among retailers in Nigeria. Four antecedents of new product acceptance namely relationship quality, channel motivation, product advantage, and market comp
Externí odkaz:
https://doaj.org/article/6634b85cf1d94b4db51fd28fe1810793
Akademický článek
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Akademický článek
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Autor:
Meezan Nathan B., Hicks Damien G., Callahan Debra A., Olson Richard E., Schneider Marilyn S., Thomas Cliff A., Robey Harry F., Celliers Peter M., Kline John L., Dixit Shamasundar N., Michel Pierre A., Jones Ogden S., Clark Daniel S., Ralph Joseph E., Döppner Tilo, MacKinnon Andrew J., Haan Steven W., Landen Otto L., Glenzer Siegfried H., Suter Laurence J., Edwards Michael J., MacGowan Brian J., Lindl John D., Atherton Lawrence J.
Publikováno v:
EPJ Web of Conferences, Vol 59, p 02002 (2013)
In this paper, we compare experimental shock and capsule trajectories to design calculations using the radiation-hydrodynamics code hydra. The measured trajectories from surrogate ignition targets are consistent with reducing the x-ray flux on the ca
Externí odkaz:
https://doaj.org/article/71a12e26670e407cae7aeb52a3a01b9e
Autor:
Zhu R; Purdue University, Department of Food Science, West Lafayette, IN 47907, USA; Purdue University, Whistler Center for Carbohydrate Research, West Lafayette, IN 47907, USA., Jones OG; Purdue University, Department of Food Science, West Lafayette, IN 47907, USA; Purdue University, Whistler Center for Carbohydrate Research, West Lafayette, IN 47907, USA. Electronic address: joneso@purdue.edu.
Publikováno v:
Food chemistry [Food Chem] 2024 Aug 15; Vol. 449, pp. 139255. Date of Electronic Publication: 2024 Apr 04.
Autor:
Im S; Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea., Jones OG; Department of Food Science, Purdue University, West Lafayette, IN 47907, USA., Choi SJ; Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.; Center for Functional Biomaterials, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.; Research Institute of Food and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2023 Nov 22; Vol. 12 (23). Date of Electronic Publication: 2023 Nov 22.
Autor:
Lu J; Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA., Jones OG; Department of Food Science, Purdue University, West Lafayette, Indiana, USA; email: corvalac@purdue.edu., Yan W; Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA., Corvalan CM; Department of Food Science, Purdue University, West Lafayette, Indiana, USA; email: corvalac@purdue.edu.
Publikováno v:
Annual review of food science and technology [Annu Rev Food Sci Technol] 2023 Mar 27; Vol. 14, pp. 495-515.
Autor:
Chen D; Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA., Jones OG; Whistler Centre for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA.; Department of Food Science, Purdue University, West Lafayette, Indiana, USA., Campanella OH; Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA.; Whistler Centre for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2023; Vol. 63 (20), pp. 4554-4578. Date of Electronic Publication: 2021 Dec 14.
Autor:
Rocha F; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Marques CS; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., de Sousa LS; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Minim VPR; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Pires ACDS; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Minim LA; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Stringheta PC; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Jones OG; Food Science Department, Purdue University, 745 Agriculture Mall Dr., 47907 West Lafayette, IN, USA., Vidigal MCTR; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil. Electronic address: marcia.vidigal@ufv.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Sep; Vol. 159, pp. 111583. Date of Electronic Publication: 2022 Jun 28.
Autor:
Shan S; Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States., Chen D; Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID, United States., Federici E; Department of Food Science, Purdue University, West Lafayette, IN, United States., Jones OG; Department of Food Science, Purdue University, West Lafayette, IN, United States.; Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States., Campanella OH; Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States.; Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States.
Publikováno v:
Frontiers in nutrition [Front Nutr] 2022 Jul 29; Vol. 9, pp. 909877. Date of Electronic Publication: 2022 Jul 29 (Print Publication: 2022).