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Article
Publication date: 9 February 2022

Sena Başak, İzzet Kılınç and Aslıhan Ünal

The purpose of this paper is to examine the contribution of big data in the transforming process of an IT firm to a learning organization.

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Abstract

Purpose

The purpose of this paper is to examine the contribution of big data in the transforming process of an IT firm to a learning organization.

Design/methodology/approach

The authors adopted a qualitative research approach to define and interpret the ideas and experiences of the IT firms’ employees and to present them to the readers directly. For this purpose, they followed a single-case study design. They researched on a small and medium enterprise operating in the IT sector in Düzce province, Turkey. This paper used a semi-structured interview and document analysis as data collecting methods. In all, eight interviews were conducted with employees. Brochures and website of the organization were used as data sources for the document analysis.

Findings

As a result of in-depth interviews and document analysis, the authors formed five main themes that describe perception of big data and learning organization concepts, methods and practices adopted in transforming process, usage areas of big data in organization and how the sample organization uses big data as a learning organization. The findings of this paper show that the sample organization is a learning IT firm that has used big data in transforming to learning organization and in maintaining the learning culture.

Research limitations/implications

The findings contribute to literature as it is one of the first studies that examine the influence of big data on the transformation process of an IT firm to a learning organization. The findings reveal that IT firms benefit from the solutions of big data while learning. However, as the design of the research is single-case study, the findings may be specific to the sample organization. Future studies are required that examine the subject in different samples and by different research designs.

Originality/value

In literature, research on how IT firms’ managers and employees use big data in organizational learning process is limited. The authors expect that this paper will shed light on future research that examines the effect of big data on the learning process of the organization.

Details

VINE Journal of Information and Knowledge Management Systems, vol. 54 no. 3
Type: Research Article
ISSN: 2059-5891

Keywords

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Article
Publication date: 6 June 2016

Sameh E Ahmed, Hakan F. Öztop and Khaled Al-Salem

The purpose of this paper is to investigate the effects of magnetic field and viscous dissipation on mixed convection heat transfer, fluid flow and entropy generation in a porous…

239

Abstract

Purpose

The purpose of this paper is to investigate the effects of magnetic field and viscous dissipation on mixed convection heat transfer, fluid flow and entropy generation in a porous media filled square enclosure heated with corner isothermal heater.

Design/methodology/approach

Finite volume method has been used to solve governing equations. A code is developed by FORTRAN and entropy generation is calculated from the obtained results of velocities and temperature. Results are presented via streamlines, isotherms, local and mean Nusselt number for different values of Richardson number (0.001=Ri=100), Hartmann number (0.001=Ha=100), Darcy number (0.001=Da=0.1), length of heaters (0.25=hx=hy=0.75) and viscous dissipation factors (10−4=ε=10−6).

Findings

It is observed that entropy is generated mostly due to lid-driven wall and right side of the heater. Entropy generation decreases with increasing of Hartmann number and heat transfer increases with decreasing of viscous parameter.

Originality/value

The originality of this work is to application of magnetic field and viscous dissipation on entropy generation in a lid-driven cavity with corner heater. Here, both corner heater and the external forces are original parameters.

Details

International Journal of Numerical Methods for Heat & Fluid Flow, vol. 26 no. 5
Type: Research Article
ISSN: 0961-5539

Keywords

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Article
Publication date: 15 January 2025

Muhammad Asif and Farhan Sarwar

The purpose of this study is to examine how users’ intention to adopt online banking is influenced by perceived trust (PT), awareness (AWE) and social influence (SI) and to assess…

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Abstract

Purpose

The purpose of this study is to examine how users’ intention to adopt online banking is influenced by perceived trust (PT), awareness (AWE) and social influence (SI) and to assess whether customer relationship management (CRM) moderates the impact of these factors on adoption intentions.

Design/methodology/approach

Data were collected from 565 respondents in Pakistan using a stratified sampling technique. The analysis was conducted using Partial Least Squares Structural Equation Modeling with SmartPLS-4 to examine the proposed relationships.

Findings

This study’s findings reveal that PT, AWE and SI do not directly influence users’ intention to adopt online banking. Trust impacts intention through perceived ease of use, while AWE and SI affect intention via both perceived usefulness and ease of use. CRM negatively moderates SI but positively moderates the effects of PT and AWE on users’ intention.

Originality/value

This study explores the novel role of CRM as a moderator, offering fresh insights into how CRM enhances the impact of PT, AWE and SI on online banking adoption.

Details

Global Knowledge, Memory and Communication, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2514-9342

Keywords

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Article
Publication date: 14 January 2021

Sena Özbay and Cemalettin Sariçoban

The aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef…

438

Abstract

Purpose

The aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus).

Design/methodology/approach

The samples were pretreated with different temperatures (0°C, 40°C and 50°C) and salting (0, 1.5, 2.5%). Later these samples have been dried by the microwave energy at 540 W for seven minutes. Some physical properties (water activity, moisture content, change in diameter, change in thickness, change in shrinkage ratio) and texture, colour and microscopic surface structure analysis were conducted in dried beef round samples.

Findings

As a result, the colour and moisture were the most affected factors. Also, physical and microstructural characteristics were affected by salting and pre-drying. In addition, while the textural structure did not show a significant difference, meat weight and water activity varied.

Research limitations/implications

Meat obtained from a local butcher in Konya was used as the study material. In addition, only a special part of the meat (M. semitendinosus) was used in the study. In the drying process, the parameters were determined as 540 W and 7 min. These are the limitations of the research.

Originality/value

All changes that can occur in the physical properties of the meat after the drying process were examined. The structure of beef round samples formed by microwave drying was shown by using electron microscope. The effects of pretreatment such as salting and pre-drying have been examined on microwave drying.

Details

British Food Journal, vol. 123 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Available. Open Access. Open Access
Article
Publication date: 20 March 2023

Nadeem Rais, Akash Ved, Rizwan Ahmad, Kehkashan Parveen and Mohd. Shadab

Renal failure is an end-stage consequence after persistent hyperglycemia during diabetic nephropathy (DN), and the etiology of DN has been linked to oxidative stress. The purpose…

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Abstract

Purpose

Renal failure is an end-stage consequence after persistent hyperglycemia during diabetic nephropathy (DN), and the etiology of DN has been linked to oxidative stress. The purpose of this research was to determine the beneficial synergistic effects of S-Allyl Cysteine (SAC) and Taurine (TAU) on oxidative damage in the kidneys of type 2 diabetic rats induced by hyperglycemia.

Design/methodology/approach

Experimental diabetes was developed by administering intraperitoneal single dose of streptozotocin (STZ; 65 mg/kg) with nicotinamide (NA; 230 mg/kg) in adult rats. Diabetic and control rats were treated with SAC (150 mg/kg), TAU (200 mg/kg) or SAC and TAU combination (75 + 100 mg/kg) for four weeks. The estimation of body weight, fasting blood glucose (FBG), oral glucose tolerance test (OGTT), oxidative stress markers along with kidney histopathology was done to investigate the antidiabetic potential of SAC/TAU in the NA/STZ diabetic group.

Findings

The following results were obtained for the therapeutic efficacy of SAC/TAU: decrease in blood glucose level, decreased level of thiobarbituric acid reactive substances (TBARS) and increased levels of GSH, glutathione-s-transferase (GST) and catalase (CAT). SAC/TAU significantly modulated diabetes-induced histological changes in the kidney of rats.

Originality/value

SAC/TAU combination therapy modulated the oxidative stress markers in the kidney in diabetic rat model and also prevented oxidative damage as observed through histopathological findings.

Details

Arab Gulf Journal of Scientific Research, vol. 42 no. 2
Type: Research Article
ISSN: 1985-9899

Keywords

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