Pasta products and noodles have been staple foods since ancient times in many countries
all over the world. These cereal products are still increasingly popular worldwide for their …

In this study, we seek to better understand the value of information technology (IT) in supply
chain contexts. Grounded in the resource-based theory in conjunction with transaction cost …

Wheat bran dietary fiber (DF) powders was prepared by ultrafine grinding, whose effects
were investigated on the composition, hydration and antioxidant properties of the wheat bran …

Defatted wheat germ (DWG) is the main by-product of the wheat germ oil extraction process.
Its nutritional value has well been accepted. In this study, the antioxidant properties of 30% …

Wheat-based products are staple foods for over a third of the world's population. However,
most wheat-based staple foods are provided with a high water content to maintain naturally …

The main by‐product of the wheat germ oil extraction process is a defatted wheat germ meal,
which has a relatively high protein content, making it an attractive and promising source of …

… Zhu, “Why do firms adopt innovations in bandwagons? Herding under competition in open …
Kevin Xiaoguo Zhu received the Ph.D. degree in management science and engineering from …

To improve the nutritional, physical and flavor properties of wheat bran, yeast and lactic acid
bacteria (LAB) were used for fermenting wheat bran in solid state. Appearance properties, …

… 2008a, Zhu and Zhang 2010), which calls for the careful attention of management. However,
it is still unclear how business can influence the opinions of customers or the public at large, …

User contribution is critical to online communities but also difficult to sustain given its public
goods nature. This paper studies the design of IT artifacts to motivate voluntary contributions …