Search results for "Start"
showing 10 items of 361 documents
Software startup education around the world : A preliminary analysis
2018
New software startups are born everyday around the world. Nonetheless, failure is the fate of most of them. The community already knows that several facts, such as market competition or lack of resources, can impact the destiny of a startup. However, little has been explored in term of the impact of software startup education on the success of failure of startups. In this sense, this study presents the initial steps that we are taking to understand how software startups are taught around the world. To do so, we design a qualitative survey aimed at software startup educators at Universities. Our goal is to gather enough information so we can help the academic community in improving their own…
Lactic Acid Bacteria in Spanish Red Rose and White Musts and Wines under Cellar Conditions
1992
The dynamics of the lactic acid bacterial (LAB) population in different cellars, fermentation conditions and musts were analyzed. The number of LAB in fresh musts diminished quickly in the first few days, but an increase of these bacteria occurred during the later stages of the alcoholic fermentation. The species found in fresh musts were Lactobacillus plantarum, L. hilgardii, L. brevis, L. confusus, and Leuc. onostoc paramesenteroides. At the end of fermentation only L. hilgardii, Leuc. oenos and L. fructivorans were isolated. The API 50 CHL system was not useful to identify strains of Leuc. oenos species. All the isolated strains degraded malic acid in synthetic medium but only two strain…
Econometric studies of public support to entrepreneurship
2011
How to Ensure the Development of SMEs in Post-Pandemic Economy? A Start-ups Case Study
2023
Abstract After the humanitarian crisis, caused by COVID-19, enterprises have to face a post-pandemic economic crisis. As small and medium-sized enterprises (SMEs) constitute 99% of EU enterprises and create every third workplace (European Parliament, 2021), it is important to monitor their situation not only to survive but also to develop and build strong economies in the future. The aim of this research is to investigate development trends and opportunities in (SMEs’) development, with a special focus on start-ups (STPS) as representative of these. Also, special attention is paid to the concept of sustainable development (SD), which fulfils the UN 2030 Agenda for Sustainable Development Go…
The incubation process for the creation of viable firms: the case of ARCA Consortium
2015
The aim of this study is to demonstrate that academic incubators play a key role in firm viability. This study develops a new analytic systemic framework that reveals the processes and factors that determine the effectiveness of the incubation process supported by university incubators. We analyse the effectiveness of the incubation process in the incubator of the ARCA Consortium by means of a single case study with an embedded design. In this study, adopting a systemic perspective, we shift the focus from the firm to the context, shedding light on the systemic actions that create the prerequisite conditions for the achievement of the firms’ viability.
« Vers une sociologie théorique générale », Préface de l'Essai d’épistémologie pour les sciences sociales, d'Alain TESTART. https://fr.calameo.com/re…
2021
Erityisopettaja oppimisen ohjaajana : tapaustutkimus opettajan ohjausmenetelmistä starttiopetuksessa
2006
Chemical Characteristics and Viability of Starter Cultures of Freeze–Dried Sweet Potato Extract–Supplemented Synbiotic Yogurt
2021
The research aimed to determine the sucrose concentration as a cryoprotectant to obtain the chemical properties and the viability of Lactic Acid Bacteria (LAB) and Lactobasillus plantarum in the synbiotic yogurt. It adopted a one–factor Completely Randomized Design (CRD) by including sucrose in concentrations from 0 %, 2.5 %, 5 % to 7.5 %, three replications. The results showed various sucrose concentrations significantly affected the yields of the purple sweet potato extract– supplemented synbiotic yogurt, reduction–sugar level, the total of LAB, and the total of L. plantarum before and after the freeze–drying process, no significant impact on the moisture content and total quantity of LAB…
The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation
2020
Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following …
Entrepreneurs (novices vs. experts) and investors: Interaction and rationality dynamics (effectual vs. causal)
2019
The paper studies the mechanisms that govern the interactions between the entrepreneur (novice or expert) and the specific investors of emerging firms (business angels (BAs) and venture-capital firms (VCs)). Combining both literatures on entrepreneurship and entrepreneurial finance, our aim is to understand if the rationalities of these three actors help them or not to interact, and, to study how they influence each other during the firm's growth. In order to do so, we undertake two processual case studies. Our results show that effectual rationality underlines the interaction between the entrepreneur and the BAs at the creation of the firm, whilst causal rationality is helpful in the searc…