Showing 1,061 - 1,080 results of 5,778 for search '((pinna OR (shen OR when)) OR (((pan OR pink) OR (ssspinga OR sssminga)) OR (ming OR ling)))', query time: 0.19s Refine Results
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    A Review on the Use of Robots in Education and Young Children by Toh, Lai Poh Emily, Causo, Albert, Tzuo, Pei-Wen, Chen, I-Ming, Yeo, Song Huat

    Published 2017
    “…Mixed results are shown when it comes to parents' perception of the use of robots in their children's education while design was shown to influence children's perception of the robot's character or capabilities. …”
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    Journal Article
  5. 1065

    Audiences’ acts of authentication in the age of fake news: a conceptual framework by Tandoc, Edson C., Ling, Richard, Westlund, Oscar, Duffy, Andrew, Goh, Debbie, Zheng Wei, Lim

    Published 2018
    “…In broad strokes, we find that individuals rely on both their own judgment of the source and the message, and when this does not adequately provide a definitive answer, they turn to external resources to authenticate news items.…”
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    Journal Article
  6. 1066

    Densification behaviour and sintering mechanisms of Cu- or Co-doped SnO2 : a comparative study by Zhang, T. S., Kong, Ling Bing, Song, X. C., Du, Z. H., Xu, W. Q., Li, S.

    Published 2014
    “….% Cu- or Co-doped SnO2 ceramics could reach over 95% relative density when sintered to 1250 °C with a heating rate of 5 °C min−1. …”
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    Journal Article
  7. 1067

    Microbiological, physicochemical and nutritional properties of fresh cow milk treated with industrial high pressure processing (HPP) during storage by Lim, Shu Huey, Chin, Nyuk Ling, Sulaiman, Alifdalino, Tay, Cheow Hwang, Wong, Tak Hiong

    Published 2023
    “…However, the 60-day storage caused some degradation of Vitamin A (25%), B3 (91%), B5 (35%), B6 (80%), and C (85%), and minerals, including potassium (5%) and zinc (18%) when compared with fresh milk. This research has shown that the adoption of advanced treatment with HPP is very beneficial to the dairy industry in preserving milk quality in terms of its physicochemical and nutritional properties and extending its storage shelf life beyond 60 days.…”
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    Article
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