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Organizational ambidexterity, open innovation and innovation outputs: How do followers and low-flyer EU countries innovate?

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International Journal of Innovation Studies 2024年第2期8卷 186-235页

作者： Joao Leitao sonia de brito Dina Pereira Faculty of Social and Human Sciences NECE-Research Unit in Business SciencesUniversity of Beira Interior6200-001CovilhaPortugal Research Unit in Business Sciences(NECE) University of Beira InteriorCovilhaPortugal Centre for Management Studies of Instituto Superior Tecnico(CEG-IST) University of Lisbon1649-004LisboaPortugal Instituto de Ciencias Sociais ICsUniversity of Lisbon1649-004LisboaPortugal

This study analyses the role played by organizational ambidexterity and open innovation in innovation outputs,considering business units with different levels of technological intensity(medium-high and high tech,and medium-low and low tech)for countries with different inno-vation *** countries considered in this paper are i)Estonia and Slovenia as innovation followers;i)Slovakia,Hungary,Spain,Czech Republic,Italy,Portugal,Norway,and Croatia as moderate innovators;and ii)Bulgaria,Lithuania and Romania as modest *** the empirical approach,the research hypotheses arise from the literature review and are tested using secondary data collected from the Community Innovation Survey(CIS)*** conceptual model is tested using the logistic regression method,which indicates suitable accuracy and reliability for empirical testing *** evidence reveals that for innovation followers,ambidexterity has a greater influence on the practice of eco-innovation,marketing innovation,and product *** moderate innovators,ambidexterity has a greater influence on the practice of product innovation,process innovation,and *** modest in-novators,ambidexterity has a greater influence on the practice of product innovation,process innovation,and *** regard to open innovation,for innovation followers,this has a negative influence on product innovation in medium-high and high-tech *** moderate innovators,open innovation has a greater influence in process,organizational,and *** the case of modest innovators,open innovation is more significant for innovation outputs in product,organizational,and marketing *** is not always positively related to innovation outputs.

关键词： Organizational ambidexterity CIS Cooperation Open innovation Public innovation policies

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Different parts from the whole red beet (Beta vulgaris L.) valorization with stimulatory effects on probiotic lactobacilli and protection against gastrointestinal conditions

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Food Bioscience 2023年第2期52卷 673-686页

作者： sonia Paula Alexandrino de Oliveira Heloisa Maria Almeida do Nascimento Noadia Priscilla Araujo Rodrigues Karoliny brito Sampaio Marcos dos Santos Lima Maria Lucia da Conceicao Evandro leite de Souza Laboratory of Food Microbiology Department of NutritionHealth Science Center Federal University of ParaibaJoao PessoaPBBrazil department of Gastronomy Center of Technology and Regional DevelopmentFederal University of ParaibaJoao PessoaPBBrazil department of Food Technology Federal Institute of Sertao de PernambucoPetrolinaPEBrazil

This study evaluated the effects of freeze-dried red beet(Beta vulgaris L.)root(FDBR)and stem/leaves(FDBSL)on the growth and metabolic activities of the probiotics Lactobacillus acidophilus La-05,Lacticaseibacillus casei 26,and Lismosilactobacillus fermentum 296,as well as on their survival and physiological states when exposed to simulated gastrointestinal conditions(SGIC).The changes in the contents of phenolic compounds and antioxidant activity of FDBR and FDBSL when exposed to SGIC were also *** and FDBSL had high contents of soluble(5.25 and 11.10 g/100 g)and insoluble fiber(21.43 and 37.03 g/100 g),pectins(8.45 and 9.51 g/100 g),betalains(3.36-28.99 g/100 g),and a variety of phenolic *** and FDBSL stimulated the growth of the probiotic strains with high viable counts(>9 log CFU/mL),the production of acetic,butyric,lactic,and propionic acids,and alterations in the contents of phenolic compounds during 72 h of *** and FDBSL had positive prebiotic activity scores on the tested probiotics(≥0.17)linked to selective stimulatory *** and FDBSL increased the survival and maintenance of active physiological functions in the probiotic during exposure to *** contents of phenolic compounds and the antioxidant activity of FDBR and FDBSL increased after exposure to the stomach conditions,while the antioxidant activity decreased after exposure to intestine *** stimulatory and protective effects of FDBR and FDBSL on probiotic strains could be associated with their dietary fiber and phenolic compound contents,which could be exploited in the formulation of functional foods or dietary supplements.

关键词： Beet Lactobacillus Growth promotion Protection Functional ingredient

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Morphological Structure Characterization of PAH/NiTsPc Multilayer Nanostructured Films

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Materials Sciences and Applications 2011年第11期2卷 1661-1666页

作者： Josmary R. Silva Jackeline B. brito sonia T. Tanimoto Nara C. de Souza 不详

Morphological structure and growth process of LbL nanostructured films from nickel tetrasulfonated phthalocyanine (NiTsPc) alternated with polyallylamine hydrochloride (PAH) were investigated. The experimental results of UV-visible adsorption kinetics (modeled by Johnson-Mehl-Avrami functions) and AFM images analyzes suggested that the surface morphology structure of films is formed by rod-shaped aggregates produced by a two-step growth process: nucleation and diffusion-limited growth.

关键词： Phthalocyanine Layer-By-Layer Films Growth Processes Adsorption Kinetics

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Production and Quality of Menthol Mint Essential Oil and Antifungal and Antigerminative Activity

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American Journal of Plant Sciences 2014年第21期5卷 3311-3318页

作者： Marco A. A. Souza Marcela J. Lemos Diego M. C. brito Manlio S. Fernandes Rosane N. Castro sonia R. Souza department of Chemistry Universidade Federal Rural do Rio de Janeiro Seropédica Brazil Soil department Universidade Federal Rural do Rio de Janeiro Seropédica Brazil

Agricultural products certified as organic and free of pesticides cannot use synthetic chemicals in the production process. In this context, the search for new natural products appears as an alternative to the use of conventional pesticides, aiming to combat agricultural diseases. Menthol is a natural product obtained from plants that has importance in different branches of industry, mainly due to the feeling of freshness it provides in contact with skin and mucous. Menthol (70% - 90%) is the main compound of the menthol mint essential oil, followed by menthyl acetate (7% - 12%), which is an indicator of maturation. There are references to the period of maturation of menthol mint essential oil corresponds the period of flowering, on the other hand, are also presented evidence that the maturation of menthol mint essential oil is controlled by leaf expansion, namely with the physiological age of each leaf. Besides evaluating the essential oil production and quality extracted by hydrodistillation of young leaves (3rd to 5th node) and adult (6th to 8th node), was also proposed in this work to study the effect of menthol mint essential oil on the development of fungi of agricultural significance and commercial seeds of lettuce and tomato. After the extraction of the essential oil, was noted that adult leaves presented a higher content of essential oil, combined with the best commercial quality, showing higher levels of menthyl acetate and menthol. The menthol mint essential oil exhibited average fungitoxicity and antigerminative activity on Fusarium oxysporum, Rhizoctonia solani and Sclerotium rolfsii. On the other hand, menthol and terpineol, two essential oil components, showed the maximum fungitoxicity activity under this species and no inhibitory effect on the germination of lettuce and tomato.

关键词： Mentha arvensis Antigerminative Activity Antifungal Activity Gas Chromatography

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Chemical Composition of the Essential Oil and Nitrogen Metabolism of Menthol Mint under Different Phosphorus Levels

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American Journal of Plant Sciences 2014年第15期5卷 2312-2322页

作者： Marco A. A. Souza Osmário J. L. Araújo Diego M. C. brito Manlio S. Fernandes Rosane N. Castro sonia R. Souza department of Chemistry Universidade Federal Rural do Rio de Janeiro Seropédica Brazil Soil department Universidade Federal Rural do Rio de Janeiro Seropédica Brazil

The purpose of this work was to evaluate the effects of different phosphorus levels (0.05, 0.5, 1 and 2 mM) under nitrogen metabolism and the essential oil profile of menthol mint (Mentha arvensis L.). The relationship between the leaf maturity and the essential oil profile was also explored. The experiment was conducted in a hydroponic system located in a grow chamber during 41 days and after the harvest, nitrate reductase activity, and the -N, amino-N, and soluble sugars levels of each plant part were evaluated. Also the essential oil from young leaves (6th to 8th node) and adult leaves (3rd to the 5th node) was analyzed. An uptake mechanism related to the increase in fresh weight of the roots was promoted with the use of low P levels (0.05 and 0.50 mmol·L-1). With 1 mmol·L-1 P plants showed in all parts an increased nitrate reductase activity and high levels of nitrate and amino-N in leaves. Plants submitted to the lowest P level (0.05 mmol·L-1) presented high levels of menthol. In leaves from 6th to 8th node (mature leaves) menthol level was approximately 87% of the essential oil however leaves from the 3rd to the 5th node (young leaves) showed high levels of pulegone, that can be toxic for humans. The results indicate that the essential oil quality in menthol mint is influenced by the leaf maturity and the P levels. Also it was showed that the oil extracted from mature leaves of plants under low P levels has the best commercial profile.

关键词： Mentha arvensis L. Lamiaceae Gas Chromatography Hydropony Menthol

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