Erratum: Alcohol-aminosilicate hybrid coatings for corrosion protection of galvanized steel in mortar

Artigo completo publicado na revista "Journal of The Electrochemical Society" 161:6 (2014) C349-C362 e disponível no RepositóriUM em: http://hdl.handle.net/1822/33784

Erratum: Erratum: Alcohol-aminosilicate hybrid coatings for corrosion protection of galvanized steel in mortar

Artigo completo publicado na revista "Journal of The Electrochemical Society" 161:6 (2014) C349-C362 e disponível no RepositóriUM em: http://hdl.handle.net/1822/33784. Errata disponível no RepositóriUM em: http://hdl.handle.net/1822/40064. (Publisher’s note: An erratum that addressed the errors in Figure 9 was originally published on Dec. 10, 2014, however the graphs in that erratum were not correct.)

Desenvolvimento de um protótipo didático de uma máquina de corte de pedra por fio diamantado

Dissertação de mestrado integrado em Engenharia Mecânica

Evaluation of the performance of steel fibre reinforced self-compacting concrete in elevated slab systems; from the material to the structure

Degree of Doctor of Philosophy of Structural/Civil Engineering

A spin-offs journey into achieving marketable products from bacterial cellulose

[Excerpt] Academic spin-offs, technological ventures born inside Universities, have increasingly strengthen the connections between the scholarship and the economy, by fostering the role of technology transfer and knowledge commercialization. This presentation will outline the major steps in taking an idea or a technology to market, growing the venture and aiming at securing a successful exit. Also, it will present BCTechnologies (Bacterial Cellulose Technologies), a spin-off from the University of Minho (Portugal). (...)

By-products of beer fermentation

Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters; as well as the successful reduction of undesirable by-products such as diacetyl. While higher alcohols and esters contribute rather positively to the beer aroma, diacetyl is mostly unwelcome for beer types with lighter taste. Thus, the complex metabolic pathways in yeast responsible for the synthesis of both pleasant and unpleasant by-products of fermentation were given special attention in this last chapter.

Exploitation of Ashbya gossypii for the production of high-value products from glycerol feedstocks

Dissertação de mestrado em Bioengenharia