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                <text>Instructor Perceptions and Intentions to Use a Tablet PC for Mobile Learning in a Ghanaian University: An Exploratory Case Study</text>
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                <text>Stephen Asunka</text>
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                <text>This study used aspects of the Technology Acceptance Model (TAM) to predict instructor acceptance and adoption of a tablet computer for mobile learning in a Ghanaian University. Following the distribution of a customized tablet PC (known as Campus Companion) to all instructors of the institution, and an expectation that they will use these devices to support and facilitate mobile learning, data on instructor perceptions, attitudes, and behavioral intention to use the technology were gathered and analyzed. Thirty-eight (38) instructors participated in the study. Findings show that instructors' intentions to use the tablet PC for mobile learning are very low, and are significantly influenced by their perceived usefulness, perceived ease of use and attitude towards the device. Implications of these findings for practice and further research are discussed within the context of the adoption of m-learning within the Ghanaian …</text>
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                <text>IGI Global Scientific Publishing</text>
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                  <text>Faculty of IT Business</text>
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                <text>Enhancing service firm performance through customer involvement capability and innovativeness</text>
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                <text>Robert Ebo Hinson</text>
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                <text>Purpose – Because of the paucity of empirical research on firm-level capabilities of firms for effective&#13;
customer involvement, the purpose of this study is to evaluate service firms’ capacity to coopt customers to&#13;
enhance the innovativeness and firm performance relationship. This study conceptualizes involvement&#13;
capabilities of service firms as a strategic driver that exploits their internal firm assets, which in turn&#13;
facilitates the positive relationship between innovativeness and firm performance.&#13;
Design/methodology/approach – Data were collected from 344 managers of service firms across&#13;
different sub-sectors in an emerging economy. The study first confirmed the constructs through confirmatory&#13;
factor analysis before analyzing hypothesized relationships. Regression models were specified with robust&#13;
standard errors to test the hypothesized relationships.&#13;
Findings – The study found that involvement capability of service firms helps them to exploit their&#13;
relational assets and create and manage strong customer participation. Additionally, it was found that&#13;
involvement capabilities enable service firms to capitalize on the competencies of customers, which in turn&#13;
improves the outcomes of their innovativeness. The results showed that the interaction between involvement&#13;
capability and innovativeness enhances firm performance significantly.&#13;
Practical implications – Service firms can enhance customer participation in the value creation process&#13;
by increasing their involvement capabilities. The increase in such capabilities will enhance the innovativeness&#13;
of service firms, thereby improving their financial and non-financial performance.&#13;
Originality/value – This study offers guidance on how a firm’s innovativeness and customer involvement&#13;
work together within the service operation to enhance firm performance.&#13;
Keywords Customer involvement, Innovativeness, Service firm performance,&#13;
Strategic management and leadership, Customer co-creation, Involvement capability, Service operation&#13;
Paper type Research paper&#13;
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                <text>Emerald Publishing Limited</text>
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                <text>2018</text>
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                <text>https://www.emerald.com/insight/content/doi/10.1108/mrr-07-2017-0207/full/pdf</text>
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                <text>Assessment of the traits which transform the orientation of students and faculty members that impact their entrepreneurial intentions</text>
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                <text>Pius Kwame Agyekum, KM Kumar, Stephen Asunka</text>
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                <text>This research article looks at the personality traits that impart Entrepreneurial Intentions (EI) among students and faculty members in selected Universities of Ghana. The study broadly considers how personality traits and behavior, personality model, parent background and demographic factors impact EI through knowledge and skill acquisition in a University environment. Four major hypothesis listed below were considered for the analysis:</text>
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                <text>Analysis of entrepreneurial intentions within the existing university system in Ghana.</text>
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                <text>Pius Kwame Agyekum, KM Sharath Kumar, Stephen Asunka</text>
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            <description>An account of the resource</description>
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                <text>This research article looks at the personality traits that impart Entrepreneurial Intentions (EI) among students and faculty members in selected Universities of Ghana. The study broadly considers how personality traits and behavior, personality model, parent background and demographic factors impact EI through knowledge and skill acquisition in a University environment. Four major hypothesis listed below were considered for the analysis: 1. H0: Personality traits impact students and faculty members with EI through knowledge and skills acquisition 2. H0: Big Five Personality Model impacts EI 3. H0: Education and occupational background of parents impact EI of students and faculty 4. H0: Personality traits, personality model and parent background impact EI and subsequently moderated by demographic background (Ethnicity, Age, Sex) of students and faculty members. A total of 800 students were strategically …</text>
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                <text>Journal of Management &amp; Commerce.</text>
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                <text>Helping students avoid plagiarism in online courses: A design-based research approach</text>
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                <text>Stephen Asunka</text>
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                <text>This study used design-based research approaches to investigate student plagiarism in an online course, with the objective of determining the instructional interventionist strategies that can help students avoid the practice in online courses. Twenty eight (28) undergraduate students who were engaged in a semester-long online course in Educational Technology at a private university in Ghana participated in the study. Drawing on relevant learning and related theories, the study implemented different learning activities pertaining to plagiarism at regular intervals during the semester, and then subsequently analyzed students’ individual and group course writings for evidence of plagiarism. Findings reveal that regular and varied instructional interventions helps students reduce and eventually avoid plagiarism in the online learning environment. Students were also found to plagiarize to a much lesser extent when they …</text>
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                <text>2011</text>
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                <text>https://scholar.google.com/citations?view_op=view_citation&amp;amp;hl=en&amp;amp;user=AXIuswEAAAAJ&amp;amp;citation_for_view=AXIuswEAAAAJ:u5HHmVD_uO8C</text>
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                <text>Digitize or Perish: Strategies for improving access to indigenous intellectual resources in Sub-Saharan Africa</text>
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                <text>Stephen Asunka</text>
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                <text>In today's knowledge and technology driven society, most scholarly information is increasingly being produced and distributed in digital formats. Yet, in Sub-Saharan Africa, academic libraries have been very slow at joining this digital movement, and hence stand the risk of losing their relevance, particularly with regard to locally generated intellectual material. To better serve the knowledge and information seeking needs of their patrons, librarians need to reinvent services. The challenges are discussed as well as prescriptions of workable strategies that librarians, information scientists, and other stakeholders can adopt to overcome these barriers. Such strategies mostly involve appropriately leveraging the existing Information and Communication Technology (ICT) tools and resources to make library resources more accessible. Consequently, digitizing indigenous intellectual resources may keep libraries from …</text>
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                <text>2013</text>
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                  <text>Food Science </text>
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                <text>Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize</text>
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                <text>Samuel Sefa-Dedeh, Beatrice Cornelius, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa</text>
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            <description>An account of the resource</description>
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                <text>Studies were conducted on the chemical and functional properties of fermented cowpea-fortified nixtamalized maize using response surface methodology. The central composite rotatable design for K=3 was used to study the combined effect of lime concentration (0–1%), moisture content (55–65%) and cowpea level (0–30%) on pH, titratable acidity, water absorption, protein and viscosity of fermented nixtamalized maize. Regression models were developed to predict the variables. The presence of lime and cowpea influenced the pH, titratable acidity, water absorption, protein content and the cooked paste viscosity of the fermented cowpea-fortified maize. The presence of lime during fermentation generally decreased titratable acidity, water absorption and cooked paste viscosity while the addition of cowpea increased most of the studied indices. Cowpea fortification can therefore be used to increase the nutritive …</text>
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                <text>Elsevier</text>
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              <elementText elementTextId="11280">
                <text>https://scholar.google.com/citations?view_op=view_citation&amp;amp;hl=en&amp;amp;user=EZuX1N8AAAAJ&amp;amp;pagesize=80&amp;amp;citation_for_view=EZuX1N8AAAAJ:YsMSGLbcyi4C</text>
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            <element elementId="50">
              <name>Title</name>
              <description>A name given to the resource</description>
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                <elementText elementTextId="10215">
                  <text>Faculty of Computing and Information Systems</text>
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      <name>Text</name>
      <description>A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.</description>
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                <text>Strategies for teaching online courses within the Sub-Saharan African context: An instructor's recommendations</text>
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            <name>Creator</name>
            <description>An entity primarily responsible for making the resource</description>
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                <text>Stephen Asunka, Hui Soo Chae</text>
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            <name>Description</name>
            <description>An account of the resource</description>
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                <text>To understand better the challenges of implementing online learning in developing countries, the authors studied two consecutive iterations of an online course at a private university in Ghana during the in 2007-2008 academic year. Study participants were undergraduate pre-service teachers, and the course-Pedagogical Aspects of ICT-which hitherto had been delivered as a classroom-based lecture, was redesigned and delivered online by the instructors who also served as the researchers. This served the dual purpose of introducing the students to collaborative online learning, and providing the setting for this empirical study. Working within Africa's peculiar context of limited and unreliable technology infrastructure, and with students who preferred the traditional instructor-led approach to student-centered self-directed learning, several issues and challenges came to light. The lessons learnt, instructional strategies adopted, as well as the perspectives that the students shared in their formative and summative evaluations of the course, form the basis of a set of recommendations outlined in this paper. These recommendations therefore mainly relate to strategies that may be relevant to instructors who wish to foster young students' engagement and participation in learner-centered collaborative online learning activities within the context of limited technology infrastructure as pertains in most parts of Sub-Saharan Africa.</text>
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            <name>Publisher</name>
            <description>An entity responsible for making the resource available</description>
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              <elementText elementTextId="11271">
                <text>MERLOT</text>
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            <name>Date</name>
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                <text>2009</text>
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            <description>A related resource from which the described resource is derived</description>
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              <elementText elementTextId="11273">
                <text>https://scholar.google.com/citations?view_op=view_citation&amp;amp;hl=en&amp;amp;user=AXIuswEAAAAJ&amp;amp;citation_for_view=AXIuswEAAAAJ:2osOgNQ5qMEC</text>
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            <elementTextContainer>
              <elementText elementTextId="11274">
                <text>English</text>
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              <name>Title</name>
              <description>A name given to the resource</description>
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                  <text>Food Science </text>
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            <name>Title</name>
            <description>A name given to the resource</description>
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                <text>Functionality of cocoa butter equivalents in chocolate products</text>
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            <name>Creator</name>
            <description>An entity primarily responsible for making the resource</description>
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              <elementText elementTextId="11262">
                <text>Nathalie De Clercq, Sheida Kadivar, Davy Van de Walle, Sara De Pelsmaeker, Xavier Ghellynck, Koen Dewettinck</text>
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            <description>An account of the resource</description>
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                <text>Although cocoa butter (CB) is an ideal fat for the use in chocolate, limited supply, high demand and fluctuating prices lead the industry to look for alternatives. In the present study, physicochemical properties of commercially available cocoa butter equivalents (CBE) and hard palm mid fraction (PMF) are compared with those of CB. Subsequently, their functionality in real and compound chocolate was evaluated. CBE and PMF contained a comparable (12.0–13.8 %) but significant lower amount of POSt compared to CB (38.7 %). Differences in nonisothermal crystallization and melting profile were observed between CB and CBE. The two-step isothermal crystallization at 20 °C showed that the nucleation started earlier as the StOSt content increased. No significant differences were observed in melting behavior between the reference chocolate (ChocREF) and the chocolates with partial replacement. Hardness …</text>
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              <elementText elementTextId="11264">
                <text>Springer Berlin Heidelberg</text>
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              <elementText elementTextId="11265">
                <text>2017</text>
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            <description>A related resource from which the described resource is derived</description>
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              <elementText elementTextId="11266">
                <text>https://scholar.google.com/citations?view_op=view_citation&amp;amp;hl=en&amp;amp;user=EZuX1N8AAAAJ&amp;amp;pagesize=80&amp;amp;citation_for_view=EZuX1N8AAAAJ:m8MyhXdlT-4C</text>
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                  <text>Food Science </text>
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          <element elementId="50">
            <name>Title</name>
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              <elementText elementTextId="11254">
                <text>Biochemical and textural changes in trifoliate yam Dioscorea dumetorum tubers after harvest</text>
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            <name>Creator</name>
            <description>An entity primarily responsible for making the resource</description>
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              <elementText elementTextId="11255">
                <text>Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa</text>
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          <element elementId="41">
            <name>Description</name>
            <description>An account of the resource</description>
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              <elementText elementTextId="11256">
                <text>Biochemical and textural changes were investigated in trifoliate yam Dioscorea dumetorum tubers, after harvest, in an attempt to study the chemical and physical changes associated with the raw and cooked tubers and how these relate to the hardening phenomenon of the tubers after harvest. A 2×2×3×4 factorial experiment, with cultivar, storage condition, treatment and storage time as their respective variables, was done. Samples were analysed for moisture, starch, reducing sugars, alcohol-soluble sugars, acid and neutral detergent fibre, cellulose, hemicellulose and lignin. The Warner–Bratzler test cell was used in a TA.XT2 Texture Analyser to measure the hardness of cooked tubers. The moisture and starch contents of the tubers decreased from 77.8 to 70.4% and 70.5 to 66.5 g/100g, respectively in a period of 72 h of storage, suggesting rapid dehydration after harvest and breakdown of starch. All the other …</text>
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            <name>Publisher</name>
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              <elementText elementTextId="11257">
                <text>Elsevier</text>
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            <name>Date</name>
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              <elementText elementTextId="11258">
                <text>2002</text>
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            <description>A related resource from which the described resource is derived</description>
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              <elementText elementTextId="11259">
                <text>https://scholar.google.com/citations?view_op=view_citation&amp;amp;hl=en&amp;amp;user=EZuX1N8AAAAJ&amp;amp;pagesize=80&amp;amp;citation_for_view=EZuX1N8AAAAJ:5nxA0vEk-isC</text>
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              <elementText elementTextId="11260">
                <text>English</text>
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