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Publikováno v:
Journal of Loss and Trauma. 19:197-201
Time perspective therapy (TPT) is a new time-based therapy that focuses on clients' perceptions of their past, present, and future. Based on Zimbardo's temporal theory and the utilization of the Zimbardo Time Perspective Inventory, the authors have d
Publikováno v:
Advancements in Case Studies. 1
Publikováno v:
Time Perspective Theory; Review, Research and Application ISBN: 9783319073675
Based on Zimbardo’s Temporal Theory, Time Perspective Therapy (TPT) was developed by Richard and Rosemary Sword as a new therapeutic clinical skill as described in The Time Cure (Zimbardo et al., The time cure: Overcoming PTSD with the new psycholo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bb0bbc167a72b71363809a206398f67
https://doi.org/10.1007/978-3-319-07368-2_31
https://doi.org/10.1007/978-3-319-07368-2_31
Akademický článek
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Autor:
Cynthia K. Larive, Kevin F. Morris, Drew M. Sword, Vivian E. Fernand, Kristin A. Fletcher, Stacie L. Eldridge, Isiah M. Warner, Bertha C. Valle
Publikováno v:
Langmuir. 23:425-435
Chiral separations employing four diastereomers of poly sodium N-undecanoyl leucylvalinate (p-SULV) as chiral selectors are probed by use of MEKC, steady-state fluorescence anisotropy, and NMR. By employing diastereomers and thus altering the stereoc
Publikováno v:
International Dairy Journal. 6:827-837
Yoghurts rich in poly- and mono-unsaturated fatty acids were manufactured from reconstituted skimmed milk powder using vegetable oils (olive, groundnut, sunflower or maize) to replace the milk fat. They were compared with a yoghurt-containing anhydro
Publikováno v:
International Dairy Journal. 6:811-826
Yoghurts rich in poly- and mono-unsaturated fatty acids were manufactured from reconstituted skimmed milk powder using vegetable oils (olive, groundnut, sunflower or maize) to replace the milk fat. They were compared with a yoghurt containing anhydro
Publikováno v:
International Journal of Dairy Technology. 49:1-10
Seven different types of starch based fat substitutes were used for the production of set-style yogurt from reconstituted skimmed milk powder. The yogurt milks contained 14.0–15.8% total solids, 7.3–9.1% carbohydrates, 5.3–5.6% protein and 1.0