Browsing by Subject "Discrimination"

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Framing inequality as advantage versus disadvantage: a systematic review of effects and a two-step model to explain them
(2026) Malapally, Annette; Methner, Nicole; Braun, Maike; Wittenborn, Sophia; Bruckmüller, Susanne; Malapally, Annette; Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany; Methner, Nicole; Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany; Braun, Maike; Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany; Wittenborn, Sophia; Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany; Bruckmüller, Susanne; Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
Although disadvantage and advantage jointly make up inequality, inequality is often one-sidedly framed as disadvantage. Concurrently, efforts to raise awareness for advantages are growing. Many studies have examined whether and how it matters if inequality is framed as advantage or disadvantage. However, empirical and conceptual integration of this work is lacking. For empirical integration, we systematically reviewed 71 experimental studies in 36 documents ( n = 20,063). These investigated many different variables, but often only once, or with inconsistent findings. Framing manipulations varied in ways that could bias effects. Summarizing consistent effects, we conclude that framing can influence how people perceive and react to inequality, but this is contingent on moderators. For conceptual integration, we developed a two-step model, which defines (dis)advantage frames and aims to explain why (Step 1) and how (Step 2) they influence which variables, to help this exciting research field move forward in a more systematic way.
The potential of spectroscopic techniques in coffee analysis - a review
(2021) Munyendo, Leah; Njoroge, Daniel; Hitzmann, Bernd
This review provides an overview of recent studies on the potential of spectroscopy techniques (mid-infrared, near infrared, Raman, and fluorescence spectroscopy) used in coffee analysis. It specifically covers their applications in coffee roasting supervision, adulterants and defective beans detection, prediction of specialty coffee quality and coffees’ sensory attributes, discrimination of coffee based on variety, species, and geographical origin, and prediction of coffees chemical composition. These are important aspects that significantly affect the overall quality of coffee and consequently its market price and finally quality of the brew. From the reviewed literature, spectroscopic methods could be used to evaluate coffee for different parameters along the production process as evidenced by reported robust prediction models. Nevertheless, some techniques have received little attention including Raman and fluorescence spectroscopy, which should be further studied considering their great potential in providing important information. There is more focus on the use of near infrared spectroscopy; however, few multivariate analysis techniques have been explored. With the growing demand for fast, robust, and accurate analytical methods for coffee quality assessment and its authentication, there are other areas to be studied and the field of coffee spectroscopy provides a vast opportunity for scientific investigation.