Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Patrícia Lage"'
Autor:
Marcos Esteves, Patrícia Lage, João Sousa, Filipe Centeno, Maria de Fátima Teixeira, Rogério Tenreiro, Ana Mendes-Ferreira
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Grapes’ infection by phytopathogenic fungi may often lead to rot and impair the quality and safety of the final product. Due to the concerns associated with the extensive use of chemicals to control these fungi, including their toxicity for environ
Externí odkaz:
https://doaj.org/article/790ff36b337e4857b9f674d95c25f83c
Autor:
José Manuel Martins, Rui Charneca, Nicolás Garrido, André Albuquerque, Eliana Jerónimo, Olinda Guerreiro, Patrícia Lage, Carla Marmelo, Filipa Costa, Amélia Ramos, Luísa Martin
Publikováno v:
Animals, Vol 13, Iss 19, p 3099 (2023)
This work aimed to examine the effects of sex on meat and fat quality traits from thirty Portuguese Alentejano (AL) pigs reared in outdoor conditions. These pigs were divided into three groups and fed ad libitum. From ~40 to 130 kg LW, castrated (C g
Externí odkaz:
https://doaj.org/article/18dd25a81e924f54831b799fbb2b504e
Autor:
Burcharth, Ana, Søndergaard, Helle Alsted, Becker, Patrícia Lage, de Araújo Guerra, Paulo Roberto Gitirana
Publikováno v:
GV-executivo; abr-jun2024, Vol. 23 Issue 2, p1-8, 8p
Publikováno v:
Fermentation, Vol 9, Iss 2, p 172 (2023)
In the wine industry, the use of chitosan, a non-toxic biodegradable polysaccharide with antimicrobial properties, has been gaining interest with respect to envisaging the reduction in the use of sulfur dioxide (SO2). Although the mechanisms of toxic
Externí odkaz:
https://doaj.org/article/e687fdc03af34a37bf5c4c18d301fa62
Publikováno v:
Microbial Cell, Vol 6, Iss 11, Pp 509-523 (2019)
During vinification Saccharomyces cerevisiae cells are frequently exposed to high concentrations of sulfur dioxide (SO2) that is used to avoid overgrowth of unwanted bacteria or fungi present in the must. Up to now the characterization of the molecul
Externí odkaz:
https://doaj.org/article/28238b42ff1a4d5a8883afc956899cf1
Autor:
Letícia Ferreira de Camargos, Patrícia Lage Lemos, Eunice Francisca Martins, Mariana Santos Felisbino-Mendes
Publikováno v:
Escola Anna Nery, Vol 25, Iss 1 (2020)
Resumo Objetivo Avaliar registros dos cartões de pré-natal de puérperas atendidas em maternidades públicas e privadas. Método Estudo transversal que analisou fotos de 394 cartões de pré-natal de mulheres que participaram da pesquisa Nascer em
Externí odkaz:
https://doaj.org/article/9c2e91a0a6084efbaa345b269a38b061
Autor:
Patrícia Lage, Marcos Antônio da Silveira Júnior, Evander Alves Ferreira, Gustavo Antônio Mendes Pereira, Enilson de Barros Silva
Publikováno v:
Revista de Agricultura Neotropical, Vol 4, Iss 3, Pp 61-68 (2017)
A produtividade média da cultura do feijoeiro pode ser considerada baixa e entre os fatores que mais impactam nessa perda está a competição com plantas daninhas. Com isso, objetivou-se com esse trabalho quantificar a interferência de duas das pr
Externí odkaz:
https://doaj.org/article/ff258e86b0bf4160afe01eeb06951f32
Autor:
Bruno Oliveira Lafetá, Milena Pimenta de Matos, Patrícia Lage, Ana Carolina Ferraro, Tamires Mousslech Andrade Penido
Publikováno v:
Pesquisa Florestal Brasileira, Vol 36, Iss 88 (2016)
O ácido indol-3-butírico (AIB) é um regulador vegetal amplamente empregado para induzir o enraizamento de estacas. O objetivo do presente trabalho foi avaliar o efeito de diferentes concentrações de AIB e de dois tipos de estacas na propagação
Externí odkaz:
https://doaj.org/article/f908ff111a374717bd95ea74d946c31c
Autor:
Ari Medeiros Braga Neto, Enilson de Barros Silva, Maria do Céu Monteiro da Cruz, Patrícia Lage, Emerson Dias Gonçalves, Luiz Fernando Oliveira Silva, Ramony Cristina Lima, Viktor Kayro Souza Santos
Publikováno v:
DECEMBER 2019. :2038-2045
Physalis is an herbaceous plant that produces edible fruits with a bittersweet flavor. This species has a high cropping potential attracting attention of farmers, traders and consumers. The effects of soil acidity indices on nutrient uptake, optimal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8e97cdb81dfcadcf4e005a98afc8bf9
https://doi.org/10.21475/ajcs.19.13.12.p2058
https://doi.org/10.21475/ajcs.19.13.12.p2058
Autor:
Catarina Barbosa, Patrícia Lage, Marcos Esteves, Lélia Chambel, Arlete Mendes-Faia, Ana Mendes-Ferreira
Publikováno v:
Fermentation, Vol 4, Iss 1, p 8 (2018)
Some non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have been proposed as selected starters due to their contribution for the overall aroma and chemical profiles of wines. In this work, we aimed to evaluate the genetic and phenotypic
Externí odkaz:
https://doaj.org/article/5f545face62a46fb92ed55e48ab97803