19 documents found, page 1 of 2

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How students perceive natural and human‐made risks on the island of Madeira (Po...

Martins, Bruno; Nunes, Adélia N.; Sousa, Miguel; Hermenegildo, Carlos

In this study the spatial perceptions of students about the likelihood of natural and environmental risks were examined, considering both mainland Portugal and island of Madeira. It intends to understand how students perceived the risks, taking into account the causal attributions, future tendency, and the support from public entities, as well as the willingness of attitudinal changes with respect to mitigating...


International entrepreneurship: An approach for entrepreneurial skill development

Sousa, Maria José; Moreira, Ana; Leão, João; Sousa, Miguel; Biancone, Paolo Pietro; Lanzalonga, Federico

Purpose The research aims to investigate the changing skills required for international entrepreneurship (IE) and the awareness of these skills among students and professionals in four European countries. The study intends to investigate students' and professionals' perceptions of entrepreneurial skills and the potential for educational programs to improve their awareness of these skills. Design/methodology/app...


Strenghten the nutrients in aquaponics

Martins, Camila O.; Sousa, Miguel; Ferreira, Paulo; Sousa, Cátia A.; Duarte, Abel J.

(Objectives) This work is aimed to develop chemical detection systems for some of the ions, such as nitrate, nitrite, or iron, adapting simple, robust and inexpensive electronic circuits for their monitoring, in order to achieve concentrations in real time.


Magnitude and Shape of the Forces Applied on the Foot Rest and Paddle by Elite ...

Bonito, Pedro; Sousa, Miguel; Ferreira, Fernando José; Justo, Jorge Fonseca; Gomes, Beatriz Branquinho

The study aimed to investigate the magnitude and shape of the forces applied on the foot rest, foot strap, and paddle. Thirteen elite male kayakers participated in this study and performed a 2-min test simulating 500 m race pace in a kayak ergometer. Forces applied by the kayakers on the paddle, foot rest, and foot strap were measured with load cells and recorded by an electronic measuring system. The magnitude...


TEX4WOUNDS: development of advanced textile materials for wound care

Madureira, Sara; Baptista-Silva, Sara; Alves, Paulo; Vilaça, Helena; Bonifácio, Graça; Sousa, Miguel; Oliveira, Ana L.



Continuously learning from user feedback

Carneiro, Davide Rua; Sousa, Miguel; Palumbo, Guilherme; Guimaraes, Miguel; Carvalho, Mariana; Novais, Paulo

Machine Learning has been evolving rapidly over the past years, with new algorithms and approaches being devised to solve the challenges that the new properties of data pose. Specifically, algorithms must now learn continuously and in real time, from very large and possibly distributed sets of data. In this paper we describe a learning system that tackles some of these novel challenges. It learns and adapts in ...


Boas práticas ao Serviço do Utente - Centro Hospitalar do Tâmega e Sousa, EPE

Vaz de Almeida, Cristina; Ribeiro Nunes, José; Rocha, Amélia; Dias, Ana Isabel; Marinho, Bruno; Maia, Carla; Botelho, Carlos; Fagundes, Cláudia

O CHTS pretende e ambiciona na literacia em saúde, na vertente do cidadão, que haja mais igualdades em saúde e que, este cidadão perante a necessidade de tomar decisões de forma autónoma (muitas vezes de elevada complexidade), sobre a promoção de saúde, prevenção das doenças ou seu tratamento, esteja informado e com conhecimentos para o fazer. Pretende que o cidadão seja capaz de obter melhor acesso aos cuidado...


Propolis application in food preservation: development of chitosan-based edible...

Carli, Cristiane de; Aylanc, Volkan; Santamaria-Echart, Arantzazu; Pereira, Celeide; Sousa, Miguel; Barreiro, M.F.; Rodrigues, Paula; Vilas-Boas, Miguel

Edible films derived from chitosan highlight for its potential as coating packages, due to their antimicrobial activity and low oxygen permeability, while propolis has shown effective as a natural additive due to its antimicrobial and antioxidant properties. Thus, its combination to produce edible films, provides a promising approach to enhance the life spam of easily perishable foods. The present study describ...

Date: 2021   |   Origin: Biblioteca Digital do IPB


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