Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Alexandre Fonte"'
Publikováno v:
Computers, Vol 13, Iss 4, p 94 (2024)
Traditional hypervisor-assisted virtualization is a leading virtualization technology in data centers, providing cost savings (CapEx and OpEx), high availability, and disaster recovery. However, its inherent overhead may hinder performance and seems
Externí odkaz:
https://doaj.org/article/d190a5641e8948b1a8f359be6ab05272
Autor:
Alexandre Fonte de Mesquita
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UFCUniversidade Federal do CearáUFC.
nÃo hÃ
O presente estudo buscou evidenciar a atividade de Monitoramento Fiscal adotada durante os Ãltimos anos pelos Fiscos Estaduais e Federal como ferramenta alternativa no combate a sonegaÃÃo fiscal. A Ãnfase do trabalho està no Monito
O presente estudo buscou evidenciar a atividade de Monitoramento Fiscal adotada durante os Ãltimos anos pelos Fiscos Estaduais e Federal como ferramenta alternativa no combate a sonegaÃÃo fiscal. A Ãnfase do trabalho està no Monito
Autor:
Ana Luíza Barbosa de Carvalho Lima, Letícia Reis Pinheiro, Bruno Jhosef Freires de Souza, Alexandre Fontes Pereira
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Kefir is a functional drink with potential market growth and several beneficial properties to the human body such as intestinal microbiota balance and anti-inflammatory properties. It is produced from grains that multiply from an initial cul
Externí odkaz:
https://doaj.org/article/03721906f55f442fb7eec41006b78e99
Autor:
Daiane Gabriele Couto de PAULA, Christiane Mileib VASCONCELOS, Alexandre Fonte PEREIRA, Anna Lídya da Cunha QUINTÃO, Jaísa Oliveira CHAVES, Paola Machado PARREIRAS, Camila Carvalho MENEZES
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Jabuticaba is a fruit sensory appreciated and has significant nutritional and functional value. However, it is quite perishable, and its use is interesting for the preparation of other products such as fermented jabuticaba, from a nutritional, biolog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4570af40c721db37bf968e1a8bb1540f
https://doi.org/10.1590/fst.43221
https://doi.org/10.1590/fst.43221
Akademický článek
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Autor:
Mesquita, Alexandre Fonte de
Publikováno v:
Repositório Institucional da Universidade Federal do Ceará (UFC)
Universidade Federal do Ceará (UFC)
instacron:UFC
Universidade Federal do Ceará (UFC)
instacron:UFC
This present study we sought show the activity of Tax Monitoring adopted during the last years for Department of Finance of the States and Federal with alternative tool in the fighting tax evasion. The emphasis this work is in Tax Monitoring executed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::7b6ca84a2ffd258a39f54b96e43d5280
http://www.repositorio.ufc.br/handle/riufc/9980
http://www.repositorio.ufc.br/handle/riufc/9980
Autor:
Gilvan Pereira de Figueredo, Alexandre Fontes Melo de Carvalho, Rodolfo Luiz Bezerra de Araújo Medeiros, Francisco Marcelo Silva, Heloísa Pimenta de Macêdo, Marcus Antônio de Freitas Melo, Dulce Maria de Araújo Melo
Publikováno v:
Materials Research, Vol 20, Iss suppl 2, Pp 254-259 (2017)
Magnesium aluminate can be obtained by the methods: ceramic method, sol-gel, co-precipitation, hydrothermal and combustion. However, this work presents a simple and low cost route to obtain MgAl2O4 through the gelatin method. The main objective was t
Externí odkaz:
https://doaj.org/article/b11fbd4132aa4b79ac193439fa8e43bf
Autor:
Alexandre Fontes Pereira, Paulo Henrique Alves Silva, Patrícia Fontes Pinheiro, Leonel Martins Braga, Carlos Alexandre Pinheiro
Publikováno v:
The Journal of Engineering and Exact Sciences, Vol 1, Iss 1, Pp 45-59 (2015)
Neste trabalho foi avaliado a influência de duas linhagens de levedura, baixa fermentação (Saflager) e alta fermentação (Safbrew), três fontes de nitrogênio (sulfato de amônio, peptona de caseína e um pool de aminoácidos, nas concentraçõe
Externí odkaz:
https://doaj.org/article/15134412f30240808ab6ff1b064c220e