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pro vyhledávání: '"Vaz Pires A"'
Autor:
Matus, Ilse Valenzuela, Alves, Jorge Lino, Góis, Joaquim, Vaz-Pires, Paulo, Barata da Rocha, Augusto
Publikováno v:
Rapid Prototyping Journal, 2024, Vol. 30, Issue 11, pp. 87-122.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/RPJ-07-2023-0222
Akademický článek
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Autor:
Inês C. Rodrigues, Ana Paula Cristal, Marisa Ribeiro-Almeida, Leonor Silveira, Joana C. Prata, Roméo Simões, Paulo Vaz-Pires, Ângela Pista, Paulo Martins da Costa
Publikováno v:
Microorganisms, Vol 12, Iss 1, p 59 (2023)
Gulls act as intermediaries in the exchange of microorganisms between the environment and human settlements, including Salmonella spp. This study assessed the antimicrobial resistance and molecular profiles of Salmonella spp. isolates obtained from f
Externí odkaz:
https://doaj.org/article/a3997cab718942a7882adae657f23d4d
Autor:
Ana Carolina Silva Vicente, Matheus Sousa de Paula Carlis, Isabela Jorge dos Santos, Adrielly Lais Alves da Silva, Paulo César Gonzales Dias Junior, Nathalia Rubio Eckermann, Terezinha Teixeira de Souza, Daniel Montanher Polizel, Marcelo Baggio, Janaina Socolovski Biava, Alexandre Vaz Pires, Evandro Maia Ferreira
Publikováno v:
Ciência Rural, Vol 53, Iss 9 (2023)
ABSTRACT: This study evaluated forage-free diets supplemented with sodium bicarbonate (SB) based on ground flint corn on intake, apparent nutrient digestibility, ruminal parameters, and N balance. Four rumen-cannulatedDorper × Santa Inês lambs, wit
Externí odkaz:
https://doaj.org/article/f259a6866a2541729e749c309ac7a5d6
Publikováno v:
In Aquaculture 15 July 2022 556
Publikováno v:
ACS Sustainable Chemistry & Engineering; 9/16/2024, Vol. 12 Issue 37, p13721-13740, 20p
Autor:
Maria-Leonor Lemos, Joana C. Prata, Inês C. Rodrigues, Sofia Martins-Costa, Bernardo Archer, Jorge Machado, Rui Dilão, Paulo Vaz-Pires, Paulo Martins da Costa
Publikováno v:
Veterinary Sciences, Vol 10, Iss 7, p 423 (2023)
A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strate
Externí odkaz:
https://doaj.org/article/41904f24a08e4c8a92704ffc18883220
Publikováno v:
In Food Chemistry September 2021