Exploring the use of wearable sensors for assessing risk factors during orthopedic surgeries: A protocol for data collection.

Autor: Santos C; UNIDEMI, Department of Mechanical and Industrial Engineering, NOVA School of Science and Technology, NOVA University Lisbon, Monte da Caparica, 2829-516 Caparica, Portugal., Gabriel AT; UNIDEMI, Department of Mechanical and Industrial Engineering, NOVA School of Science and Technology, NOVA University Lisbon, Monte da Caparica, 2829-516 Caparica, Portugal.; Intelligent Systems Associate Laboratory, LASI, 4800-058 Guimarães, Portugal., Quaresma C; Laboratory for Instrumentation, Biomedical Engineering and Radiation Physics (LIBPhys-UNL), Physics Department, NOVA School of Science and Technology, NOVA University Lisbon, Monte da Caparica, 2829-516 Caparica, Portugal., Nunes IL; UNIDEMI, Department of Mechanical and Industrial Engineering, NOVA School of Science and Technology, NOVA University Lisbon, Monte da Caparica, 2829-516 Caparica, Portugal.; Intelligent Systems Associate Laboratory, LASI, 4800-058 Guimarães, Portugal.

Publikováno v: MethodsX [MethodsX] 2024 Oct 09; Vol. 13, pp. 102994. Date of Electronic Publication: 2024 Oct 09 (Print Publication: 2024).

A conversational agent for enhanced Self-Management after cardiothoracic surgery.

Autor: Martins A; UNIDEMI, Department of Mechanical and Industrial Engineering, Nova School of Science and Technology, Caparica 2829-516, Portugal; Value for Health CoLAB, Lisboa 1150-190, Portugal. Electronic address: acd.martins@campus.fct.unl.pt., Velez Lapão L; UNIDEMI, Department of Mechanical and Industrial Engineering, Nova School of Science and Technology, Caparica 2829-516, Portugal; Laboratório Associado de Sistemas Inteligentes, Escola de Engenharia Universidade do Minho, Campus Azurém, 4800-058 Guimarães, Portugal; Comprehensive Health Research Center, Nova Medical School, Lisboa 1169-056, Portugal., Nunes IL; UNIDEMI, Department of Mechanical and Industrial Engineering, Nova School of Science and Technology, Caparica 2829-516, Portugal; Laboratório Associado de Sistemas Inteligentes, Escola de Engenharia Universidade do Minho, Campus Azurém, 4800-058 Guimarães, Portugal., Paula Giordano A; Value for Health CoLAB, Lisboa 1150-190, Portugal; CUBE - CATÓLICA-LISBON Research Unit in Business and Economics, Portugal., Semedo H; Hospital de Santa Marta, Centro Hospitalar Universitário Lisboa Central, Rua de Santa Marta, 50, 1169-023 Lisboa Portugal., Vital C; Hospital de Santa Marta, Centro Hospitalar Universitário Lisboa Central, Rua de Santa Marta, 50, 1169-023 Lisboa Portugal., Silva R; NOVA CLUNL - Nova University Lisbon, Colégio Almada Negreiros, 1099-032 Lisboa, Portugal., Coelho P; Comprehensive Health Research Center, Nova Medical School, Lisboa 1169-056, Portugal; Hospital de Santa Marta, Centro Hospitalar Universitário Lisboa Central, Rua de Santa Marta, 50, 1169-023 Lisboa Portugal., Londral A; Value for Health CoLAB, Lisboa 1150-190, Portugal; Comprehensive Health Research Center, Nova Medical School, Lisboa 1169-056, Portugal; Department of Physics, Nova School of Science and Technology, Caparica 2829-516, Portugal.

Publikováno v: International journal of medical informatics [Int J Med Inform] 2024 Dec; Vol. 192, pp. 105640. Date of Electronic Publication: 2024 Sep 24.

Optimization and Characterization of Interspecific Hybrid Crude Palm Oil Unaué HIE OxG Nanoparticles with Vegetable By-Products as Encapsulants.

Autor: Assunção LS; Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil., Oliveira de Souza C; Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil., Shahidi F; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada., Santos Oliveira T; Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil., Assis DJ; Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, Salvador 40210-630, Brazil., Pereira Santos LF; Graduate Program in Food, Nutrition and Health, Federal University of Bahia, Basílio da Gama Street, Rua Basilio da Gama-w/n-Campus Canela, Salvador 40110-907, Brazil., Nunes IL; Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis 88034-000, Brazil., Machado BAS; Laboratory of Pharmaceutical's Formulations, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning, University Center SENAI CIMATEC, Salvador 41650-010, Brazil., Ferreira Ribeiro CD; Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil.; Graduate Program in Food, Nutrition and Health, Federal University of Bahia, Basílio da Gama Street, Rua Basilio da Gama-w/n-Campus Canela, Salvador 40110-907, Brazil.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Feb 08; Vol. 13 (4). Date of Electronic Publication: 2024 Feb 08.

Uses of ionic liquids to obtain bioactive compounds: insights from the main international regulations for technological applications.

Autor: Ferreira BL; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil., Granato D; Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland., Nunes IL; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2023; Vol. 63 (28), pp. 9217-9232. Date of Electronic Publication: 2022 Apr 25.

Innovative application of brackish groundwater without the addition of nutrients in the cultivation of Spirulina and Chlorella for carbohydrate and lipid production.

Autor: Bezerra PQM; Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande-RS 96203-900, Brazil., Moraes L; Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande-RS 96203-900, Brazil., Silva TNM; Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande-RS 96203-900, Brazil., Cardoso LG; Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia, Salvador-BA 40170-115, Brazil., Druzian JI; Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia, Salvador-BA 40170-115, Brazil., Morais MG; Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande-RS 96203-900, Brazil., Nunes IL; Department of Food Science and Technology, Center for Agrarian Sciences, Federal University of Santa Catarina, Florianópolis-SC 88034-000, Brazil., Costa JAV; Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande-RS 96203-900, Brazil. Electronic address: jorgealbertovc@gmail.com.

Publikováno v: Bioresource technology [Bioresour Technol] 2022 Feb; Vol. 345, pp. 126543. Date of Electronic Publication: 2021 Dec 10.