Lv6
2010 积分 2025-07-16 加入
The effects of chatbot use on foreign language reading anxiety and reading performance among Chinese secondary school students
2天前
已完结
Artificial intelligence in EFL speaking: Impact on enjoyment, anxiety, and willingness to communicate
2天前
已完结
Chatbot-based learning of logical fallacies in EFL writing: perceived effectiveness in improving target knowledge and learner motivation
2天前
已完结
An Empirical Study of the Efficacy of AI Chatbots for English as a Foreign Language Learning in Primary Education
2天前
已完结
Using AI-Driven Chatbots to Foster Chinese EFL Students' Academic Engagement: An Intervention Study\
2天前
已完结
The impact of intelligent personal assistants on adolescent EFL learners’ listening comprehension
2天前
已完结
“The Impact of Different Conversational Generative AI Chatbots on EFL Learners: An Analysis of Willingness to Communicate, Foreign Language Speaking Anxiety, and Self-Perceived Communicative Competence
2天前
已完结
Integrating an ASR-based translator into individualized L2 vocabulary learning for young children
2天前
已完结
Chatbot-assisted dynamic assessment (CA-DA) for L2 vocabulary learning and diagnosis
2天前
已完结
Review of Hawkins (2021): Transmodal communications: Transpositioning semiotics and relations
3个月前
已采纳
The routledge handbook of critical discourse studies
3个月前
已采纳
Carcinogenic parasites: Insights into the epidemiology and possible mechanisms of cancer
3个月前
已采纳
Pilot-scale monovalent anion selective membranes with hydrophobic crosslinked side-chains for efficient anion separation
3个月前
已采纳
Pharmacogenetics of childhood uncontrolled asthma
3个月前
已采纳
Graph-based Fingerprint Update Using Unlabelled WiFi Signals
3个月前
已采纳
Dynamic responses of a vibro-impact capsule robot self-propelling in the large intestine via multibody dynamics
3个月前
已采纳
Traffic sign detection method based on improved YOLOv8
3个月前
已采纳
The protective effects of cheese intake on joint pain and underlying biomarkers: Insights from the Mendelian randomization
3个月前
已采纳
Combined Effects of Long-Chain Inulin and Ferulic Acid on the Physicochemical Properties and Gluten Network Formation of Wheat Dough
3个月前
已采纳
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