Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Caroline Trevisan"'
Autor:
Caroline Trevisan
Publikováno v:
Lingüística, Vol 38, Iss 2, Pp 169-174 (2022)
Este libro presenta una introducción exhaustiva a numerosas temáticas vinculadas con la enseñanza del español como segunda lengua (de ahora en adelante: E/L2). Su edición está a cargo de tres investigadores relevantes en el área: Javier Muñoz
Externí odkaz:
https://doaj.org/article/bb3c9ebefe254fa99e9f391363fbb659
Autor:
Caroline Trevisan Weber, Lucas Ranzan, Luciano Luís Menz Liesegang, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler
Publikováno v:
Brazilian Journal of Operations & Production Management, Vol 17, Iss 3 (2020)
Goal: The goal of the present work is to analyze the techno-economic viability of a biorefinery to generate ethanol and alcohol-based hand sanitizer from sweet potato waste within the concept of a circular economy. Design / Methodology / Approach:
Externí odkaz:
https://doaj.org/article/f2ee20cdcf644fd69a35cc280dd1472b
Autor:
Eric da Cruz Severo, Ederson Rossi Abaide, Chayene Gonçalves Anchieta, Vitória Segabinazzi Foletto, Caroline Trevisan Weber, Tais Bisognin Garlet, Gabriela Carvalho Collazzo, Marcio Antonio Mazutti, André Gündel, Raquel Cristine Kuhn, Edson Luiz Foletto
Publikováno v:
Materials Research, Vol 19, Iss 4, Pp 781-785 (2016)
ZnWO4 particles were synthesized as a single-phase by a simple and easy solvo-hydrothermal technique using water-ethylene glycol mixture as solvent, without using surfactant. Physical properties of produced particles were analyzed by X-ray diffractio
Externí odkaz:
https://doaj.org/article/f57e6754c36d4317a1f57a131b44bd41
Publikováno v:
Revista Brasileira de Obesidade, Nutrição e Emagrecimento, Vol 2, Iss 9 (2012)
Externí odkaz:
https://doaj.org/article/068d51b38a8c411da6a36c46bc7a89c4
Publikováno v:
In Journal of Cleaner Production 20 September 2020 268
Autor:
Caroline Trevisan Weber, Tiago Casagrande, Gabriela Candido, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler
Publikováno v:
Brazilian Archives of Biology and Technology
Abstract Shochu is the most widely consumed spirit in Japan. In its manufacture is used koji, a solid fungus culture traditional of the Asian countries, but that makes the production process slow. Shochu can be produced from a variety of starchy sour
Externí odkaz:
https://doaj.org/article/c7e076fb4af646fb87b63414a7640a71
Autor:
Caroline Trevisan Weber, Fabiane Angnes, Débora Gonçalves Carvalho, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler
Tea and kombucha consumption has increased in recent years. Despite the big Brazilian sweet potato production, the leaves are generally discarded. This work aims to evaluate the potential of using this residual raw material to produce tea and kombuch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9466ad716f2f971d1cc0da88f96e1c72
https://doi.org/10.21203/rs.3.rs-2992964/v1
https://doi.org/10.21203/rs.3.rs-2992964/v1
Publikováno v:
VínculorevistadoNesme. 18:134-144
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78faba4c4fabb8675d04ae7b67d32ca7
https://doi.org/10.32467/issn.1982-1492v18n1p134-144
https://doi.org/10.32467/issn.1982-1492v18n1p134-144
Publikováno v:
Fed Pract
A patient presented with diffuse abdominal pain and a history of frequent cannabis use, a diet lacking in meat and fish, and an increase in consumption of simple carbohydrates in the past year.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92bb805ee4c3a27faac9200fa3e35d02
https://doi.org/10.12788/fp.0109
https://doi.org/10.12788/fp.0109