Instituto Federal do Paraná

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. Universidade Federal Fluminense巴西4
2. Universidade Estadual de Campinas (UNICAMP)巴西4
3. Instituto Federal do Rio de Janeiro巴西3
4. City University of New York美国2
5. Universidade Federal do Espírito Santo巴西2
6. Universidade Federal do Amapá巴西2
7. The University of Melbourne澳大利亚2
8. Universidade Federal de Mato Grosso巴西2

按月发文

逐年被引

最新文献

1. 1
   Correction: Adolescent literacy, trust, and acceptance of vaccines before and after educational intervention: protocol for a mixed methods researchBMC Public Health20260
2. 2
   Adolescent literacy, trust, and acceptance of vaccines before and after educational intervention: protocol for a mixed methods researchBMC Public Health20251
3. 3
   Cohen’s class bilinear distributions and convolutional neural networks applied to broken rotor bar diagnosisExpert Systems with Applications20251
4. 4
   Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspectsComprehensive Reviews in Food Science and Food Safety202434
5. 5
   The future of functional food: Emerging technologies application on prebiotics, probiotics and postbioticsComprehensive Reviews in Food Science and Food Safety2022107
6. 6
   The two-echelon production-routing problemEuropean Journal of Operational Research202055
7. 7
   A grid-quadtree model selection method for support vector machinesExpert Systems with Applications201913
8. 8
   Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory AspectsComprehensive Reviews in Food Science and Food Safety2019124
9. 9
   Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory AttributesComprehensive Reviews in Food Science and Food Safety2019185
10. 10
    Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food DevelopmentComprehensive Reviews in Food Science and Food Safety2017426

高被引文献

1. 1
   Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food DevelopmentComprehensive Reviews in Food Science and Food Safety2017426
2. 2
   Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory AttributesComprehensive Reviews in Food Science and Food Safety2019185
3. 3
   Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory AspectsComprehensive Reviews in Food Science and Food Safety2019124
4. 4
   The future of functional food: Emerging technologies application on prebiotics, probiotics and postbioticsComprehensive Reviews in Food Science and Food Safety2022107
5. 5
   The two-echelon production-routing problemEuropean Journal of Operational Research202055
6. 6
   Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspectsComprehensive Reviews in Food Science and Food Safety202434
7. 7
   A grid-quadtree model selection method for support vector machinesExpert Systems with Applications201913
8. 8
   Cohen’s class bilinear distributions and convolutional neural networks applied to broken rotor bar diagnosisExpert Systems with Applications20251
9. 9
   Adolescent literacy, trust, and acceptance of vaccines before and after educational intervention: protocol for a mixed methods researchBMC Public Health20251

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