Zobrazeno 1 - 10
of 477
pro vyhledávání: '"A. J. Clemente"'
Publikováno v:
INFAD, Vol 1, Iss 1, Pp 79-92 (2019)
This study’s main objective is to analyze the psychosocial profile of adolescent perpetrators of cyberbullying, taking into account the following indicators of psychosocial adjustment: satisfaction with life, non-conformist reputation and antisocia
Externí odkaz:
https://doaj.org/article/73a63f5e740d4636982f66c27f58aa7a
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-10 (2024)
Abstract An unusual pattern among the scaling laws in nature is that the fastest animals are neither the largest, nor the smallest, but rather intermediately sized. Because of the enormous diversity in animal shape, the mechanisms underlying this hav
Externí odkaz:
https://doaj.org/article/931bfc8ba9544e099168e4ffecbc558b
Publikováno v:
Royal Society Open Science, Vol 11, Iss 9 (2024)
The shape of skeletal muscle varies remarkably—with important implications for locomotor performance. In many muscles, the fibres are arranged at an angle relative to the tendons’ line of action, termed the pennation angle. These pennate muscles
Externí odkaz:
https://doaj.org/article/02c1cec7ef374236a17e4f82692432fe
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-11 (2024)
Abstract Animal performance fundamentally influences behaviour, ecology, and evolution. It typically varies monotonously with size. A notable exception is maximum running speed; the fastest animals are of intermediate size. Here we show that this pec
Externí odkaz:
https://doaj.org/article/65b0de1d8c4743d4bd1f6674d719507f
Autor:
Dionisio Borsato, Marco A. J. Clemente, Heloisa H. P. Silva, Nathan F. Silva, Julia W. Campos, Eduardo G. de Sousa, Hágata C. Silva, Karina B. Angilelli, Ana C. G. Mantovani, Rafael G. Mantovani
Publikováno v:
Química Nova, Vol 46, Iss 8, Pp 785-790 (2023)
Olive samples were subjected to the salting process in brine containing 1196 mol m−3 of NaCl and 402 mol m−3 of KCl. Samples were collected during 60 h and salt concentration values were determined. With the finite element method (FEM) and the mi
Externí odkaz:
https://doaj.org/article/ea02f6e2ecb640419ec58d308ff567eb
Autor:
Isadora Guilherme Branco, Julia W. Campos, Nathan F. Silva, Marco Aurelio J. Clemente, Ana Carolina G. Mantovani, Letícia Thaís Chendynski, Dionisio Borsato
Publikováno v:
Química Nova, Vol 47, Iss 1 (2024)
Natural additives with antioxidant properties can be used as biodegradable and sustainable alternatives to synthetic products, because they can inhibit the biodiesel oxidation reaction, increasing oxidative stability and extending its storage period.
Externí odkaz:
https://doaj.org/article/c5572568545b4408beae2bbdcbcceaab
Autor:
Marco A. J. Clemente, Heloisa H. P. Silva, Nathan F. Silva, Julia W. Campos, Eduardo G. de Sousa, Hágata C. Silva, Ana C. G. Mantovani, Karina B. Angilelli, Dionisio Borsato
Publikováno v:
Química Nova, Vol 46, Iss 3, Pp 229-235 (2023)
The simultaneous diffusion of inorganic components in the olive pulp in wet brine was modeled based on Fick’s generalized 2nd Law and simulated using the finite element method. The main and crossed diffusion coefficients, the film coefficient and t
Externí odkaz:
https://doaj.org/article/ed02d37d46714f55a8d0d02af22a4c73
Publikováno v:
In Transplantation Proceedings July-August 2023 55(6):1466-1468
Autor:
Beatriz Martínez-Pascual, Ana Ramírez-Adrados, Silvia Fernández-Martínez, Cristina Gonzalez-de-Ramos, Valentín E. Fernández-Elías, Vicente J. Clemente-Suárez
Publikováno v:
BMC Medical Education, Vol 22, Iss 1, Pp 1-7 (2022)
Abstract The aim of the present research was to analyse modifications in the autonomic stress response of Physiotherapy students undergoing a 12-scenario Objective Structured Clinical Evaluation (OSCE). A total of 86 last year students of the Physiot
Externí odkaz:
https://doaj.org/article/f53d1e4323f3410a97028ded471183d5
Autor:
Dionisio Borsato, Hágata C. Silva, Ana Carolina G. Mantovani, Marco A. J. Clemente, Talita F. de Oliveira, Karina B. Angilelli
Publikováno v:
Química Nova, Vol 45, Iss 6, Pp 666-673 (2022)
Sodium chloride is used in the cheese salting process as it promotes sensory changes and food preservation. However, in excess can cause hypertension problems, and for this reason, it has been partially replaced by potassium chloride. In the present
Externí odkaz:
https://doaj.org/article/87134583058e4c4592bab262a83c3f91