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Akademický článek

COMO A WEB DE DADOS PODE APOIAR O PROCESSO DE INTELIGÊNCIA COMPETITIVA

Autor: Leandro Dal Pizzol, José Leomar Todesco, Bernardo P. R. Todesco

Publikováno v: Perspectivas em Gestão & Conhecimento, Vol 6, Iss 1, Pp 87-102 (2016)

A maioria da informação necessária em um processo de Inteligência Competitiva (IC) pode ser obtida de fontes abertas. Contudo, a falta de semântica dessas fontes restringe a tarefa de recuperação de informação, fazendo da captura de conhecim

Externí odkaz: https://doaj.org/article/1341655d8c1445f795411c6af14ab608

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Photochemistry of non conjugated bichromophoric systems. Photocyclomerization of 1,3 - di(α-naphthyl)propanol

Autor: J. Put, H. Martens, R. Todesco, Jan Gelan, B. C. De Schrijver

Publikováno v: Bulletin des Sociétés Chimiques Belges. 89:521-524

The structure of the photocyclomers of the title compound has been elucidated by 1H nmr-and I. R. -spectroscopy. Only endo cyclomers are observed, as in 1,3-di(α-naphthyl)propane. The absence of exo cyclomers is interpreted in terms of steric intera

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::952a70bdc72cc79fcffec5a27125a1d0
https://doi.org/10.1002/bscb.19800890705

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Indirect conductimetry in the study of propionibacteria inhibition

Autor: R. Todesco, Paola Crepaldi, R. Lodi, Michela Carcano

Publikováno v: Scopus-Elsevier

Temperature (T), pH and NaCl concentration are the parameters that control the rate of propionic acid bacteria (PAB) growth. The indirect conductimetric technique was employed and a medium containing yeast extract, Na acetate, L (+)-cysteine chloride

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94b8e80eb7f13443c25684f825d2307b
https://doi.org/10.1051/lait:2000129

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Propionibacteria in Italian hard cheeses

Autor: R. Todesco, M. Carcano, R. Lodi, Milena Brasca

Publikováno v: Le Lait 75 (1995): 415–426. doi:10.1016/0023-7302(96)80124-2
info:cnr-pdr/source/autori:Carcano, M.; Todesco, R.; Lodi, R.; Brasca, M./titolo:Propionibacteria in Italian hard cheeses/doi:10.1016%2F0023-7302(96)80124-2/rivista:Le Lait/anno:1995/pagina_da:415/pagina_a:426/intervallo_pagine:415–426/volume:75

Economic losses for Parmigiano Reggiano and Grana Padano, for which production is about 200 000 tons per year, can result from "late blowing" caused by propionic acid bacteria (PAB). PAB contents of 306 milk samples for Grana cheese were analyzed. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21a0ee13913a89e626c7bc58c1c88c8a
https://doi.org/10.1051/lait:19954-531

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Individual knowledge management with MailTack

Autor: K. Zwimpfer, R. Todesco, M.C. Bettoni, R. Ottiger

Publikováno v: DEXA Workshops

We present our EU-sponsored research in the domain of individual knowledge management and collaborative learning: the MailTack system. MailTack is a stand-alone software tool that we use to understand and support our behaviour in complex e-mail discu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9d4663bb5fb25d54edd9510713580935
https://doi.org/10.1109/dexa.2002.1045892

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