Zobrazeno 1 - 10
of 10
pro vyhledávání: '"de Oliveira LI"'
Publikováno v:
Business Systems Research, Vol 13, Iss 3, Pp 130-143 (2022)
Background: E-commerce has emerged as a good response to the pandemic of COVID-19. However, the costs of providing a service, which includes a driver and a vehicle, in a regular vehicle that can transport goods that need positive cold (0° to 5°C) a
Externí odkaz:
https://doaj.org/article/8e1ef22719684663ba2786854cd985db
Autor:
Lessa Thais, Carvalho Rafael, Franciolli André Luis, de Oliveira Lilian, Barreto RodrigoSilvadaNunes, Feder David, Bressan Fabiana, Miglino Maria, Ambrósio Carlos
Publikováno v:
Acta Veterinaria Scandinavica, Vol 54, Iss 1, p 73 (2012)
Abstract Background The diaphragm is the major respiratory muscle affected by Duchenne muscular dystrophy (DMD) and is responsible for causing 80% of deaths. The use of mechanical forces that act on the body or intermittent pressure on the airways im
Externí odkaz:
https://doaj.org/article/f17ae7669801413b8f284429202271cb
Autor:
Monteiro Santos Erika, Valentin Mev, Carneiro Felipe, de Oliveira Ligia, de Oliveira Ferreira Fabio, Junior Samuel, Nakagawa Wilson, Gomy Israel, de Faria Ferraz Victor, da Silva Junior Wilson, Carraro Dirce, Rossi Benedito
Publikováno v:
BMC Cancer, Vol 12, Iss 1, p 64 (2012)
Abstract Background Lynch syndrome (LS) is the most common form of inherited predisposition to colorectal cancer (CRC), accounting for 2-5% of all CRC. LS is an autosomal dominant disease characterized by mutations in the mismatch repair genes mutL h
Externí odkaz:
https://doaj.org/article/ce81cf576a924bb58a3d1d9f68c01ad1
Autor:
De Oliveira Lino, Leandro
La pourriture brune des fruits (BR), causée par les champignons du genre Monilinia, est une maladie courante qui peut provoquer jusqu’à 40% de pertes de récolte chez la pêche. Toutes les pêches cultivées sont plus ou moins sensibles à la mon
Externí odkaz:
http://www.theses.fr/2016AVIG0677/document
Autor:
De Oliveira Lima, Karmel
Les cristaux dopés par des ions de terre rare (TR) apparaissent prometteurs pour des applications dans le traitement quantique de l'information. Parmi ces matériaux, les cristaux massifs d'Eu3+:Y2O3 présentent un long temps de cohérence optique (
Externí odkaz:
http://www.theses.fr/2015PA066611/document
Publikováno v:
Repositório Institucional da UFPEUniversidade Federal de PernambucoUFPE.
Made available in DSpace on 2014-06-12T23:13:11Z (GMT). No. of bitstreams: 2 arquivo3130_1.pdf: 2153629 bytes, checksum: d621ae51708e16ae35bf5fa5a8be37d6 (MD5) license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) Previous issue d
Externí odkaz:
https://repositorio.ufpe.br/handle/123456789/9108
Autor:
de Oliveira Lima, Derci
Publikováno v:
Repositório Institucional da UFPEUniversidade Federal de PernambucoUFPE.
Made available in DSpace on 2014-06-12T15:55:53Z (GMT). No. of bitstreams: 2 arquivo2330_1.pdf: 3127189 bytes, checksum: 01d7c49fae931bcb459bfda7372af32e (MD5) license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) Previous issue d
Externí odkaz:
https://repositorio.ufpe.br/handle/123456789/2261
Autor:
de Oliveira Lima, Elen
The evaluation of the relationship with the customer and related benefits has become a key point for a company’s competitive advantage. Consequently, interest in key concepts, such as customer lifetime value and churn has increased over the years.
Externí odkaz:
https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.494768
Autor:
Gomes de Oliveira LI; Post-Graduate Program in Nutritional Sciences, Health Sciences Center, Federal University of Paraíba (Universidade Federal da Paraíba - UFPB), Brazil. magnani2@gmail.com., Clementino JR; Post-Graduate Program in Nutritional Sciences, Health Sciences Center, Federal University of Paraíba (Universidade Federal da Paraíba - UFPB), Brazil. magnani2@gmail.com., Salgaço MK; Department of Food and Nutrition, Laboratory of Food Microbiology, School of Pharmaceutical Sciences, São Paulo State University, Brazil., de Oliveira SPA; Post-Graduate Program in Nutritional Sciences, Health Sciences Center, Federal University of Paraíba (Universidade Federal da Paraíba - UFPB), Brazil. magnani2@gmail.com., Dos Santos Lima M; Department of Food Technology, Federal Institute of Sertão de Pernambuco, Campus Petrolina, Brazil., Mesa V; Food and Human Nutrition Research Group, School of Nutrition and Dietetics, Universidad de Antioquia (UdeA), Medellín 050010, Colombia., de Souza EL; Post-Graduate Program in Nutritional Sciences, Health Sciences Center, Federal University of Paraíba (Universidade Federal da Paraíba - UFPB), Brazil. magnani2@gmail.com., Vinderola CG; Department of Biotechnology and Food Technology, Faculty of Chemical Engineering, Universidad Nacional del Litoral., Magnani M; Post-Graduate Program in Nutritional Sciences, Health Sciences Center, Federal University of Paraíba (Universidade Federal da Paraíba - UFPB), Brazil. magnani2@gmail.com., Sivieri K; Department of Food and Nutrition, Laboratory of Food Microbiology, School of Pharmaceutical Sciences, São Paulo State University, Brazil.
Publikováno v:
Food & function [Food Funct] 2023 Oct 02; Vol. 14 (19), pp. 8964-8974. Date of Electronic Publication: 2023 Oct 02.
Autor:
Fagundes ML, Meier MA, Assumpção CR, Rodrigues NF, Fragoso HR, Fragoso DK, Nascimento OC, de Oliveira LI
Publikováno v:
Arquivos brasileiros de cardiologia [Arq Bras Cardiol] 1981 May; Vol. 36 (5), pp. 321-7.