Hydrodynamic model intercomparison for the patos lagoon (Brazil)

An intercomparison study is carried out between two models with different formulations and spatial discretizations in order to overcome the limitations posed by the standard calibration and validation procedures and improve confidence in the hydrodynamic results for the Patos Lagoon. Numerical simulations were carried out applying the TELEMAC and MOHID models, based on the same boundary conditions and identical calibration coefficients so differences in calculated flow conditions result from the formulations and parameterizations of each model. Results from both models are compared with measurements from three stations inside the lagoon. Preliminary results indicate that both models compare well with the measurements and with each other. These results increase the confidence on hydrodynamic results for the Patos Lagoon and provide the first step towards water quality studies for the area.

The effect of alginate-based edible coatings enriched with essential oils constituents on Arbutus unedo L. fresh fruit storage

The effect of coating Arbutus unedo fresh fruit with alginate-based edible coatings enriched with the essential oils compounds (EOC) eugenol (Eug) and citral (Cit) was studied. The minimum inhibitory concentrations (MIC) against the main postharvest pathogens were determined for Eug and Cit giving values of 0.10 and 0.15 (w/v), respectively. Twelve formulations of edible coatings were used: sodium alginate (AL) was tested at 1 and 2% (w/v) with incorporation of Eug and Cit at MIC and double MIC or their combination at MIC. Arbutus berries were dipped in those solutions for 2 min, and then stored at 0.5 degrees C. Control consisted of uncoated fruit. On days 0, 14 and 28, samples were taken to perform physicochemical and biochemical analysis [color CIE (L*, h degrees), firmness, soluble solids content (SSC), weight Loss, trolox equivalent antioxidant capacity (TEAC), microbial growth and taste panels]. Results showed that edible coatings of 1% AL were the best to maintain most quality attributes of the commodity through storage at 0.5 degrees C. The incorporation of Cit and Eug into the alginate edible coatings improved the coatings in most cases, AL 1% + Eug 0.20% and AL 1% + Cit 0.15% + Eug 0.10% being those that better preserved sensory and nutritional attributes and reduced microbial spoilage. Thus, these coatings may be useful for improving postharvest quality and storage life of fresh arbutus fruit. (C) 2014 Elsevier B.V. All rights reserved.

Development of non-viral vectors for gene therapy for pathologies of the retina

Tese de doutoramento, Ciências Biomédicas, Departamento de Ciências Biomédicas e Medicina, Universidade do Algarve, 2015

Spray-dried polysaccharide microparticles aimed at pulmonary delivery of antitubercular drugs

Dissertação de mestrado, Ciências Biomédicas, Departamento de Ciências Biomédicas e Medicina, Universidade do Algarve, 2015

DRIFT and DRUV spectroscopy methods for studying the interaction of metal compounds with native cellulose

Dissertação de mestrado, Qualidade em Análises, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015