Recent changes
Track the most recent changes to the wiki on this page.
10 August 2020
| 04:27 | Documentation:OpenUBC/POSE/IntroSession (2 changes | history) . . (+159) . . [ChristinaHendricks (2×)] | ||
| 04:27 (cur | prev) . . (+2) . . ChristinaHendricks (talk | contribs) (Tag: Visual edit) | |||
| 04:26 (cur | prev) . . (+157) . . ChristinaHendricks (talk | contribs) (added link for slides for the session on google slides (edit access link)) (Tag: Visual edit) |
| 03:11 | Course:FNH200/Projects/2020/Kimchi (9 changes | history) . . (+6,039) . . [NancyLuo; SimonCalas (3×); SamanthaKalla (5×)] | ||
| 03:11 (cur | prev) . . (+1) . . SamanthaKalla (talk | contribs) (→Nutrition and the Health Benefits) (Tag: Visual edit) | |||
| 03:07 (cur | prev) . . (-17) . . NancyLuo (talk | contribs) (→Packaging) (Tag: Visual edit) | |||
| 03:06 (cur | prev) . . (0) . . SamanthaKalla (talk | contribs) (→Brief history) (Tag: Visual edit) | |||
| 03:06 (cur | prev) . . (-13) . . SamanthaKalla (talk | contribs) (→Production of Kimchi (Simon Calas)) (Tag: Visual edit) | |||
| 03:05 (cur | prev) . . (+950) . . SamanthaKalla (talk | contribs) (→References) (Tag: Visual edit) | |||
| 00:51 (cur | prev) . . (+2,766) . . SamanthaKalla (talk | contribs) (→Nutrition and the Health Benefits) (Tag: Visual edit) | |||
| 00:44 (cur | prev) . . (+18) . . SimonCalas (talk | contribs) (→Stage/Temperature) (Tag: Visual edit) | |||
| 00:43 (cur | prev) . . (+714) . . SimonCalas (talk | contribs) (→How is it preserved (Bacteria and Probiotics)) (Tag: Visual edit) | |||
| 00:25 (cur | prev) . . (+1,620) . . SimonCalas (talk | contribs) (→Fermentation) (Tag: Visual edit) |
9 August 2020
| 22:54 | Course:FNH200/Projects/2020/Kimchi (7 changes | history) . . (+4,765) . . [SimonCalas (3×); PuiYungIsisIp (4×)] | ||
| 22:54 (cur | prev) . . (+2,292) . . SimonCalas (talk | contribs) (→Storage) (Tag: Visual edit) | |||
| 22:08 (cur | prev) . . (+406) . . PuiYungIsisIp (talk | contribs) (→Regulations (imports/exports of certain vegetables and fruits)) (Tag: Visual edit) | |||
| 22:02 (cur | prev) . . (+42) . . PuiYungIsisIp (talk | contribs) (→Regulations (imports/exports of certain vegetables and fruits)) (Tag: Visual edit) | |||
| 21:55 (cur | prev) . . (+265) . . PuiYungIsisIp (talk | contribs) (→Canadian guideline for importing commercial goods:) (Tag: Visual edit) | |||
| 21:51 (cur | prev) . . (-11) . . PuiYungIsisIp (talk | contribs) (→Importing processed fruits or vegetable (PFV) products to Canada) (Tag: Visual edit) | |||
| 19:38 (cur | prev) . . (+1,501) . . SimonCalas (talk | contribs) (→Production of Kimchi (Simon Calas)) (Tag: Visual edit) | |||
| 02:34 (cur | prev) . . (+270) . . SimonCalas (talk | contribs) (→Production of Kimchi (Simon Calas)) (Tag: Visual edit) |
| 18:02 | Course:FNH200/Projects/2020/The Processing and Roasting of Coffee (4 changes | history) . . (+2,811) . . [ChristineYiRuChen (4×)] | ||
| 18:02 (cur | prev) . . (+10) . . ChristineYiRuChen (talk | contribs) (Tag: Visual edit) | |||
| 18:01 (cur | prev) . . (+36) . . ChristineYiRuChen (talk | contribs) (Tag: Visual edit) | |||
| 17:42 (cur | prev) . . (+1,073) . . ChristineYiRuChen (talk | contribs) (Tag: Visual edit) | |||
| 17:20 (cur | prev) . . (+1,692) . . ChristineYiRuChen (talk | contribs) (→Processing methods (2 people)- Christine, nav) (Tag: Visual edit) |
| 17:59 | (Upload log) . . [RubySeo; ChuChu2; ChristineYiRuChen; JayantBhardwaj (2×)] | ||
| 17:59 . . ChristineYiRuChen (talk | contribs) uploaded File:Seed and fruit morphology of Coffea arabica.jpg (User created page with UploadWizard) (Tag: Upload Wizard) | |||
| 07:01 . . JayantBhardwaj (talk | contribs) uploaded File:Wine Chart processes.png (User created page with UploadWizard) (Tag: Upload Wizard) | |||
| 06:49 . . JayantBhardwaj (talk | contribs) uploaded File:Commercial processes wine making.png (User created page with UploadWizard) (Tag: Upload Wizard) | |||
| 00:30 . . ChuChu2 (talk | contribs) uploaded File:Yogurt processing.png (User created page with UploadWizard) (Tag: Upload Wizard) | |||
| 00:27 . . RubySeo (talk | contribs) uploaded File:Leon-contreras-YndHL7gQIJE-unsplash.jpg (User created page with UploadWizard) (Tag: Upload Wizard) |
| 07:57 | Course:FNH200/Projects/2020/Yogurt (6 changes | history) . . (+7,081) . . [ChuChu2 (2×); HaomingYang (4×)] | ||
| 07:57 (cur | prev) . . (+434) . . HaomingYang (talk | contribs) (→Sensory Properties) (Tag: Visual edit) | |||
| 07:52 (cur | prev) . . (+1,016) . . HaomingYang (talk | contribs) (→Preservation) (Tag: Visual edit) | |||
| 07:03 (cur | prev) . . (+272) . . HaomingYang (talk | contribs) (→Preservation) (Tag: Visual edit) | |||
| 06:56 (cur | prev) . . (+1,041) . . HaomingYang (talk | contribs) (Tag: Visual edit) | |||
| 00:48 (cur | prev) . . (+1,821) . . ChuChu2 (talk | contribs) (Tag: Visual edit) | |||
| 00:18 (cur | prev) . . (+2,497) . . ChuChu2 (talk | contribs) (Tag: Visual edit) |
| 07:03 | Course:FNH200/Projects/2020/The Food Science Behind Cabernet Sauvignon (3 changes | history) . . (+69) . . [JayantBhardwaj (3×)] | ||
| 07:03 (cur | prev) . . (-13) . . JayantBhardwaj (talk | contribs) (→Commercial process) (Tag: Visual edit) | |||
| 06:54 (cur | prev) . . (-8) . . JayantBhardwaj (talk | contribs) (→Harvesting and Crushing:) (Tag: Visual edit) | |||
| 06:53 (cur | prev) . . (+90) . . JayantBhardwaj (talk | contribs) (Added chart in commercial process) (Tag: Visual edit) |
| 01:56 | Course:FNH200/Projects/2020/Tofu (2 changes | history) . . (+9) . . [LevinaIra (2×)] | ||
| 01:56 (cur | prev) . . (-12) . . LevinaIra (talk | contribs) (Tag: Visual edit) | |||
| 01:56 (cur | prev) . . (+21) . . LevinaIra (talk | contribs) (→Varieties) (Tag: Visual edit) |
| 00:02 | Documentation:Open UBC/Guide/Teaching (diff | hist) . . (+197) . . ChristinaHendricks (talk | contribs) (→Examples) (Tag: Visual edit) |
8 August 2020
| 23:58 | Documentation:Open UBC/Guide/Teaching (5 changes | history) . . (+2,607) . . [ChristinaHendricks (5×)] | ||
| 23:58 (cur | prev) . . (+535) . . ChristinaHendricks (talk | contribs) (→Open Pedagogy: added a brief section on disposable & renewable assignments) (Tag: Visual edit) | |||
| 23:52 (cur | prev) . . (+2) . . ChristinaHendricks (talk | contribs) (→Open assignments) (Tag: Visual edit) | |||
| 23:39 (cur | prev) . . (+848) . . ChristinaHendricks (talk | contribs) (→Creation: redid the "open practices" section under "connection" to update it with information from later scholarly literature) (Tag: Visual edit) | |||
| 22:33 (cur | prev) . . (+587) . . ChristinaHendricks (talk | contribs) (→Spectrum of Openness in a Learning Environment: added some examples to "adaption" and "creation" sections) (Tag: Visual edit) | |||
| 19:47 (cur | prev) . . (+635) . . ChristinaHendricks (talk | contribs) (→Creation: changed text in "open assignments", added example under "creation" and added a little under 'open pedagogy) (Tag: Visual edit) |
| 21:10 | Course:FNH200/Projects/2020/The Food Science Behind Cabernet Sauvignon (4 changes | history) . . (+7,736) . . [RamitKalra; JayantBhardwaj (3×)] | ||
| 21:10 (cur | prev) . . (+3,014) . . RamitKalra (talk | contribs) (→Sensory properties/Wine Characteristics) (Tag: Visual edit) | |||
| 19:32 (cur | prev) . . (-4) . . JayantBhardwaj (talk | contribs) (→Growing Conditions) (Tag: Visual edit) | |||
| 19:31 (cur | prev) . . (+10) . . JayantBhardwaj (talk | contribs) (→Growing Conditions) (Tag: Visual edit) | |||
| 19:29 (cur | prev) . . (+4,716) . . JayantBhardwaj (talk | contribs) (→Regions and Comparison) (Tag: Visual edit) |
| 19:27 | Course:FNH200/Projects/2020/Kimchi (2 changes | history) . . (+15) . . [SimonCalas (2×)] | ||
| 19:27 (cur | prev) . . (-2) . . SimonCalas (talk | contribs) (→Ingredients:) (Tag: Visual edit) | |||
| 19:26 (cur | prev) . . (+17) . . SimonCalas (talk | contribs) (→Vegetables) (Tag: Visual edit) |
