Zobrazeno 1 - 6
of 6
pro vyhledávání: '"M. Francisca Portilha-Cunha"'
Autor:
M. Francisca Portilha-Cunha, Teresa I. A. Gouveia, Alicia L. Garcia-Costa, Arminda Alves, Mónica S. F. Santos
Publikováno v:
Molecules, Vol 26, Iss 18, p 5561 (2021)
Cytostatics are toxic pharmaceuticals, whose presence in surfaces puts healthcare workers at risk. These drugs might also end up in hospital effluents (HWW), potentially damaging aquatic ecosystems. Bicalutamide is a cytostatic extensively consumed w
Externí odkaz:
https://doaj.org/article/3e4bce18d3a54e67bc39d64dff20910b
Publikováno v:
Pharmaceuticals, Vol 14, Iss 6, p 574 (2021)
Periodic and adequate environmental monitoring programs are crucial to assess and reduce the occupational exposure of healthcare workers to cytostatics. The analytical methods employed should be rapid, reliable, sensitive, standardized, and include m
Externí odkaz:
https://doaj.org/article/a178f1f172dc41e5ab4678555c3086d1
Publikováno v:
Foods, Vol 9, Iss 7, p 948 (2020)
Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide,
Externí odkaz:
https://doaj.org/article/c5872bd5f9e64792b79e7e544c18fa6b
Autor:
Alicia L. Garcia-Costa, Arminda Alves, Teresa I.A. Gouveia, M. Francisca Portilha-Cunha, Mónica S.F. Santos
Publikováno v:
Molecules, Vol 26, Iss 5561, p 5561 (2021)
Molecules
Volume 26
Issue 18
Molecules
Volume 26
Issue 18
Cytostatics are toxic pharmaceuticals, whose presence in surfaces puts healthcare workers at risk. These drugs might also end up in hospital effluents (HWW), potentially damaging aquatic ecosystems. Bicalutamide is a cytostatic extensively consumed w
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Spontaneous fermentation by native strains of lactic acid bacteria has traditionally been used to preserve table olives, by taking advantage of a proactive and competitive reduction of growth of unwanted microorganisms. Starter cultures have proven e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68aabfca93c844067b7045af26f8b532
http://hdl.handle.net/10400.24/1852
http://hdl.handle.net/10400.24/1852
Publikováno v:
Foods
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Foods, Vol 9, Iss 948, p 948 (2020)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Foods, Vol 9, Iss 948, p 948 (2020)
Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecbb7a9e0cd01065577f2364d86982cd
http://hdl.handle.net/10400.24/1851
http://hdl.handle.net/10400.24/1851