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, characterization, and identification of bioactive compounds from plant-based food matrices, as well as experience in physicochemical characterization techniques (such as high-performance liquid chromatography, mass
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in aqueous matrices (4 points); ii) previous experience in strategies for obtaining activated carbon and biochar from industrial by-products (with a particular focus on the food industry) (4 points
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identification of compounds (e.g. phenolic compounds, biopolymers) from food matrices (e.g. liquid chromatography, low-pressure liquid chromatography, mass spectrometry, NMR, gas chromatography, FTIR), rheological
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the application being rejected. 11.6. The documents can be integrated into folders with a compressed format (zip, rar, 7z). However, it is necessary to take into account the system's limit for uploading, which is
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of the documents referred to in points a), b) and c) of paragraph 11.3. will result in the application being rejected. 11.6. The documents can be integrated into folders with a compressed format (zip, rar, 7z
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different biological matrices. 3)Morphological and electrochemical characterisation of microelectrodes for monitoring neurometabolic markers, namely glucose, lactate and oxygen; 4) Evaluation
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result in the application being rejected. 11.6. The documents can be integrated into folders with a compressed format (zip, rar, 7z). However, it is necessary to take into account the system's limit
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, characterization, and identification of bioactive compounds from plant-based food matrices, as well as experience in physicochemical characterization techniques (such as high-performance liquid chromatography, mass
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matrices, and microbiological methods; Deliverables: technical documentation, versioned code, published catalog, dashboards, and final report. 4. Goals: The PIF aggregates harmonized data on the prevalence
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(.pdf). Files must be named with the applicant’s first and last name and must not exceed, in total, 750 MB. These files may be compressed into .zip format. 11.7. The Selection Committee may, whenever