Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Thays Cardoso Valim"'
Autor:
Juliana Proliciano Maioli, João Oliveira Soares, Fabricio Uliana, Thays Cardoso Valim, Carla Santana Francisco, Eloi Alves da Silva Filho, Valdemar Lacerda Junior, Alvaro Cunha Neto
Publikováno v:
Orbital: The Electronic Journal of Chemistry, Vol 11, Iss 1, Pp 33-41 (2019)
Polyurethanes (PUs) have been widely used in several trade sections. Thereby, large amounts of waste are produced and need to be correctly disposed of. Research on this theme has been helping industries to apply recycling processes that are cheap and
Externí odkaz:
https://doaj.org/article/9a3663c09f0d49b8b7634878bb763a0b
Autor:
Thays Cardoso Valim, Danyelle A. Cunha, Paulo R. Filgueiras, Valdemar Lacerda Júnior, Álvaro Cunha Neto
Publikováno v:
Analytical Methods. 12:4892-4898
Milk is a homogeneous mixture of substances such as lactose, proteins, and glycerides. Among carbohydrates, lactose is a disaccharide composed of glucose and galactose, and it is present in bovine milk at a level of 4.6%. According to resolution no.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f13a0edc54938387974a6869a48fb297
https://doi.org/10.1039/d0ay01268h
https://doi.org/10.1039/d0ay01268h
Autor:
Fabricio Uliana, Juliana Proliciano Maioli, Thays Cardoso Valim, Eloi Alves da Silva Filho, João Oliveira Soares, Carla Santana Francisco, Álvaro Cunha Neto, Valdemar Lacerda Júnior
Publikováno v:
Orbital: The Electronic Journal of Chemistry, Vol 11, Iss 1, Pp 33-41 (2019)
Polyurethanes (PUs) have been widely used in several trade sections. Thereby, large amounts of waste are produced and need to be correctly disposed of. Research on this theme has been helping industries to apply recycling processes that are cheap and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fce8392bcf4c38aec2841203e44951eb
http://orbital.ufms.br/index.php/Chemistry/article/view/1385
http://orbital.ufms.br/index.php/Chemistry/article/view/1385
Autor:
Thays Cardoso Valim, Raphael Conti, Reginaldo Bezerra dos Santos, Warley de Souza Borges, Valdemar Lacerda, Álvaro Cunha Neto, Wanderson Romão, Carla Santana Francisco, Paulo R. Filgueiras, Danyelle A. Cunha
Publikováno v:
Analytical Methods. 11:1939-1950
Capsaicinoids are widely known for their pharmacological properties and are responsible for flavoring peppers through their pungent aroma. In turn, this pungency can be determined by quantifying the capsaicinoids present in peppers by means of chroma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7ba48fb2b4dd6e9efdd147bda096f68
https://doi.org/10.1039/c9ay00292h
https://doi.org/10.1039/c9ay00292h