Funding Information: The APC was funded by national funds through the Fundação para a Ciência e a Tecnologia, I.P. (Portuguese Foundation for Science and Technology) by the project UIDB/05064/2020 (VALORIZA—Research Centre for Endogenous Resource Valorization), by national funds from Fundação para a Ciência e a Tecnologia (FCT), Portugal, through the research unit UIDP/04035/2020 (GeoBioTec), and by National Fu...
Funding Information: This study was supported by an unconditional grant from the Portuguese Group of Psoriasis. Publisher Copyright: © 2023 CELOM. All rights reserved.; Introduction: Psoriasis is a common, chronic, and inflammatory skin disorder with a high personal, social and economic burden and important implications for healthcare systems. The aim of this study was to provide an epidemiological characteriza...
Publisher Copyright: Copyright © 2021 Torres T, Pereira M, Paiva Lopes MJ, Rebelo C, Pedro Andrade P, Henrique M, Oliveira H, Ferreira P, Marques Pinto G, Menezes Brandão F, Rozeira J, Filipe P, Tavares Bello R. Copyright: Copyright 2021 Elsevier B.V., All rights reserved.; Background: The COVID-19 pandemic introduced new challenges in several dimensions in healthcare services. Herein, we describe the real-life...
This work was partially supported by FCT/MCTES grant PTDC/EEICTP/4293/2014. Publisher Copyright: © João Costa Seco, Paulo Ferreira, Hugo Lourenço, Carla Ferreira, and Lúcio Ferrão.; Microservice architectures allow for short deployment cycles and immediate effects, but offer no safety mechanisms for service contracts when they need to be changed. Maintaining the soundness of microservice architectures is an err...
ALT20-03-0145-FEDER-023356 UIDP/04035/2020 UIDB/05064/2020; A new prototype of a ripening chamber was proposed in the CFD4CHEESE project aiming to evaluate the application of computational fluid dynamics in the optimization of traditional cheeses ripening conditions. With the purpose of evaluating the possible impact on the energy cost of cheese ripening in three Portuguese regions (Setubal, Evora, and Beja), w...
ALT20-03-0145-FEDER-023356 UIDP/04035/2020 UIDB/05064/2020; The variability and heterogeneity found in Évora cheeses, Protected Designation of Origin (PDO), can affect consumers’ choices. Assessing the ripening conditions and their effect can be helpful. To study the effect of ripening duration in Évora cheese PDO, sensory and chemical analyses were performed in cheese samples subjected to 30, 60, and 120 days ...