Blockchain technology for the management of food sciences researches

Título:

Blockchain technology for the management of food sciences researches

Autor:

Thelma de Barros Machado

Ano:

2020

DOI:

10.1016/j.tifs.2020.03.043

Revista:

TRENDS IN FOOD SCIENCE & TECHNOLOGY

ISSN:

09242244

Tags:

Research Network

internet of things

Waste Reduction

Coix lachryma-jobi

Home:

[http://https://www.sciencedirect.com/science/article/abs/pii/S0924224419310507?via%3Dihub]

Idioma:

Inglês

Buscar essa publicação no Google Acadêmico

Publicações com a mesma autoria

Brotação, crescimento e desenvolvimento inicial de mudas de confrei

Ethyl Acetate Fraction and Isolated Phenolics Derivatives from Mandevilla moricandiana Identified by UHPLC-DAD-ESI-MSn with Pharmacological Potential for the Improvement of Obesity-Induced Endothelial Dysfunction

Indicação de sombreamento artificial para o cultivo de Carapichea Ipecacuanha de acordo com a atividade fotoquímica / Indication of artificial shading for the cultivation of Carapichea Ipecacuanha according to photochemical activity

Soil fertility and essential oil production in citronella cultivation irrigated with dairy cattle wastewater (DCW).

and studies for barbinervic acid, a triterpene isolated from that inhibits vasopressor tone

Different proportion of root cutting and shoot pruning influence the growth of citronella plants

Drought-induced stress in leaves of Coix lacryma-jobi L. under exogenous application of proline and GABA amino acids

Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns

Season and shading affect emetine and cephalin production in Carapichea ipecacuanha plants

The specific leaf area of forest species subjected to different degrees of shading did not differ when detached and full leaflets were compared