Get a Copy Find a copy in the library Internet of Things and Connected Technologies : Conference Proceedings on 5th International Conference on Internet of Things and Connected Technologies (ICIoTCT), 2020 / by International Conference on Internet of Things and Connected Technologies (5th : 2020 : Patna City, India), organiser 643049, Misra, Rajiv, editor 643051, Kesswani, Nishtha, editor 643052, Rajarajan, M., editor 643053, Bharadwaj, Veeravalli, editor 643054, Patel, Ashok, editor 643055

Ready meals that look hot increase consumer’s willingness to pay for plant-based options by Zhang, T, Gao, Y, Spence, C

“…This study investigates consumers’ perception of plant-based and meat-based ready meals, focusing on ratings of tastiness, freshness, healthiness, and willingness to pay (WTP). Our findings reveal that plant-based ready meals are perceived as looking less tasty, and consumers exhibit a decreased WTP when compared to meat-based alternatives, despite the plant-based options being perceived as healthier. …”

Measurement invariance of the higher-order model of Preschool Anxiety Scale (PAS) across child age, gender, parental anxiety, and pandemic period in England by Creswell, C, Reardon, T, Spence, S, Zhou, S

“…Therefore, the findings suggest that the PAS is a reliable and valid instrument for assessing specific anxiety symptoms and general anxiety among young children in England, and that comparisons can be made between the subgroups under examination. …”

When a test is more than just a test: findings from patient interviews and survey in the trial of a technology to measure antidepressant medication response (the PReDicT Trial) by Brown, S, Ploeger, C, Guo, B, Petersen, JJ, Beckenstrom, AC, Browning, M, Dawson, GR, Deckert, J, Dias, R, Dourish, CT, Gorwood, P, Kingslake, J, Menke, A, Sola, VP, Reif, A, Ruhe, H, Simon, J, Stäblein, M, van Schaik, A, Veltman, DJ, Morriss, R, PReDicT Group

Work / memories of work by Arkomanis, Ektoras

Subjects: “…700 The arts; fine & decorative arts…”
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Adaptation of the WHO AWaRe (Access, Watch, Reserve) antibiotic classification to support national antimicrobial stewardship priorities in the UK: findings from a modified Delphi approach to achieve expert consensus by Bou-Antoun, S, Oettle, RC, Leanord, A, Seaton, RA, Cooper, BS, Muller-Pebody, B, Conlon-Bingham, G, Kerr, F, Hand, KS, Sandoe, JAT, Llewelyn, MJ, Fleming, N, Brown, NM, Reid, N, Howard, P, Mckinstry, S, Malcolm, W, Demirjian, A, Ashiru-Oredope, D

Investigation on liquid crystal based tuning elements for tunable diode laser by Wang, Pin

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Comparison of the crack nucleation approach versus the crack growth approach by Zhang, Pin

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The impact of musical fit and sound design on consumers’ perception of a luxury car ad by Sze Yeoh, JP, Han, MG, Spence, C

‘Hot stuff’: making food more desirable with animated temperature cues by Zhang, T, Desebrock, C, Okajima, K, Spence, C

Environmental sustainability of vegetables by Koh, Lam Pin

“…A life cycle assessment (LCA) was conducted in order to find out if the consumption of imported consumer goods in Singapore is sustainable. …”
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Coordinated Control of Distributed Energy-Storage Systems for Voltage Regulation in Distribution Networks by Wang, Yu, Tan, K. T., Peng, Xiao Yang, So, Ping Lam

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Self-healing algorithm for real-time multicast tree by Giam, Pin Leong.

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Enhanced thermal energy storage based on phase change materials with enhanced structures by Sek, Mun Pin

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Biodiesel production by immobilized lipase by Neo, Hui Pin

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Scheduling of dynamically evolving parallel programs using the genetic approach by Ooi, Boon Pin.

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Taxi demand hotspots and customers’ travel destinations prediction using data mining approaches by Tan, Cheun Pin.

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Drug interaction between acetyltanshinone IIA and rapamycin in breast cancer cells by Wong, De Pin

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Tekanan, penyesuaian siri dan kerelaan mendapatkan perkhidmatan kaunseling dalam kalangan pelajar prasiswazah universiti swasta by Yiew, Sook Pin

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Hot and round: How temperature and shape impact the multisensory appreciation of cornmeal by Juravle, G, Duca, R, Feghiuș, C, Spence, C

“…These results highlight the importance of serving temperature and how temperature interacts with food shape. The findings are discussed in the context of current theories of crossmodal correspondences, with consideration of the importance of temperature perception in gastronomic settings.…”