Adjusting the Sails: Investigating the Feedback Loop of the Opportunity Development Process in Entrepreneurship Training

Autor: Fokko-Jelto Eller, Jesus Yeves, Yaneli Cruz Alvarado, Michael Marcus Gielnik, Ofelia A. Guerrero

Publikováno v: Eller, F-J, Gielnik, M M, Yeves, J, Alvarado, Y C & Guerrero, O A 2022, ' Adjusting the Sails : Investigating the Feedback Loop of the Opportunity Development Process in Entrepreneurship Training ', Academy of Management Learning & Education, vol. 21, no. 2, pp. 209-235 . https://doi.org/10.5465/amle.2020.0041

Why does entrepreneurship training work? We argue that the feedback loop of the opportunity development process is a training element that can explain the effectiveness of entrepreneurship training. Building on action regulation theory, we model the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7785c8b63613bb301af6dc06a1196971
https://doi.org/10.5465/amle.2020.0041

Relación entre el fenotipo PROP, el índice de masa corporal, la circunferencia de cintura, la grasa corporal total y el consumo dietario

Autor: Nina del Rocío Martínez-Ruiz, Abraham Wall-Medrano, Jorge Alfonso Jiménez-Castro, José Alberto López-Díaz, Ofelia Angulo-Guerrero

Publikováno v: Nutrición Hospitalaria, Vol 29, Iss 1, Pp 173-179 (2014)

El fenotipo de degustación PROP (6-n-propiltiuoraucilo) ha sido propuesto como un indicador del índice de masa corporal, de adiposidad y del consumo dietario. La relación entre estas variables es contradictoria. Diversos estudios no han encontrado

Externí odkaz: https://doaj.org/article/99f69c783ff44621a2baef47c37ed859

Bitter taste perception andTAS2R38genotype: effects on taste sensitivity, food consumption and anthropometry in Mexican adults

Autor: Rodolfo Quintana-Castro, Ofelia Angulo-Guerrero, Rosa María Oliart-Ros, Jahir A. Barajas‐Ramírez

Publikováno v: Flavour and Fragrance Journal. 31:310-318

Differences in sensitivity to 6-n-propylthiouracil (PROP) are associated with TAS2R38 genotypes. Those differences allow the classification in “nontasters” (NT), “tasters” (MT) and “supertasters” (ST), which have been related to differenc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7bd0368bbb450e4464a621a14a547dec
https://doi.org/10.1002/ffj.3319

CD36 Gene Expression Induced by Fish Oil in Abdominal Adipose Tissue of Rats with Metabolic Syndrome

Autor: Ofelia Angulo Guerrero, Alfonso Alexander Aguilera, Rodolfo Quintana Castro, Ida Soto Rodriguez, Guadalupe Sanchez Otero, Rosa Maria Oliart Ros

Publikováno v: Journal of Food and Nutritional Disorders.

CD36 Gene Expression Induced by Fish Oil in Abdominal Adipose Tissue of Rats with Metabolic Syndrome Introduction: CD36 is a ubiquitously expressed transmembrane glycoprotein primarily localized in tissues with high levels of fatty acid oxidation. Ac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::148eedbbca1ae2c427656456ef07f1a6
https://doi.org/10.4172/2324-9323.1000220

Extraction and fractionation of lipolytic enzyme from viscera of Monterey sardine (Sardinops sagax caerulea)

Autor: Argentina Alanis-Villa, Nohemí Gámez-Meza, Hugo S. Garcia, J. A. Noriega-Rodriguez, Armando Tejeda-Mansir, Ofelia Angulo-Guerrero, Luis Ángel Medina-Juárez

Publikováno v: International Journal of Food Science & Technology. 44:1223-1228

Summary In this study, lipolytic activity of a semi-purified lipolytic enzyme (SLE) from the viscera of sardine (Sardinops sagax caerulea) was screened on the lipolysis of olive, Menhaden and sardine oil. A lipolytic enzyme was partially purified fro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::311b8674eb21b7eda5cc7613db0c162a
https://doi.org/10.1111/j.1365-2621.2009.01951.x