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Author: Juliana Mendonca
Total results: 6
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OPEN INNOVATION: A CASE OF COLLECTIVE DEVELOPMENT OF BUSINESS
J. Mendonca - EDULEARN14 Proceedings - pages 2884-2890.
THE CREATIVE DESIGN PROCESS USED AS A TOOL FOR CULINARY PROFESSIONALS TO DEVELOP INNOVATIVE, REGIONAL FOOD AS A FORM OF TERRITORIAL AND CULTURAL APPRECIATION
J. Mendonca - EDULEARN14 Proceedings - pages 2879-2883.
USABILITY TESTS: COMPARATIVE EVALUATION OF E-LEARNING ENGLISH COURSES
D. Rioga, G. Titonele, J. Mendonça - ICERI2013 Proceedings - pages 6967-6975.
FOOD DESIGN: ENHANCING LOCAL PRODUCTS THROUGH DESIGN METHOD AND TOOLS
J. Mendonça - ICERI2013 Proceedings - pages 2155-2159.
VALUE CHAIN AND PRODUCTS LIFECYCLE ANALYSIS IN DESIGN METHODOLOGY
J. Mendonça, F. Leite - INTED2013 Proceedings - pages 5728-5734.
DESIGN AND TERRITORY: THE ROLE OF DESIGN AS A DETERMINING FACTOR IN VALUING THE LOCAL CULINARY OF A PARTICULAR TERRITORY
J. Mendonça, R. Dias - INTED2013 Proceedings - pages 5652-5657.