01035nam0 2200277 450 00002002320180912121846.020081127d1933----km-y0itay50------baitaITy-------001yy<<L' >>economia programmaticaL. Brocard ... [et al.]appendice bibliografica di G. Bruguiertraduzioni di S. La Colla ed E. PeterlongoFirenzeSansoni1933VI, 203 p.22 cmPubblicazioni della Scuola di scienze corporative della R. Università di Pisa22001Pubblicazioni della Scuola di scienze corporative della R. Universita di Pisa<<L' >>economia programmatica55872Economia corporativaEd. ante 1945330.12421Brocard,LucienBruguier,GiuseppeITUNIPARTHENOPE20081127RICAUNIMARC000020023DEP II 006913213NAVA42008Economia programmatica55872UNIPARTHENOPE03764 am 2200973 n 450 991028794250332120180903979-1-02-401104-210.4000/books.purh.11976(CKB)4100000006999851(FrMaCLE)OB-purh-11976(oapen)https://directory.doabooks.org/handle/20.500.12854/41492(PPN)231560117(EXLCZ)99410000000699985120181008j|||||||| ||| 0freuu||||||m||||txtrdacontentcrdamediacrrdacarrierAtlas de l'estuaire de la Seine /Madeleine Brocard, Claude LévêqueMont-Saint-Aignan Presses universitaires de Rouen et du Havre20181 online resource (155 p.) 2-87775-210-0 L'atlas de l'estuaire de la Seine est le fruit d'une collaboration entre les chercheurs des universités du Havre et de Rouen et l'Observatoire Population et Habitat de la Ville du Havre. II porte sur un territoire aux contours encore indéterminés mais qui pourrait se concrétiser grâce au franchissement de l'estuaire par le pont de Normandie. L'aménagement, l'environnement, les habitants, les activités, les services urbains, l'attractivité des villes sont abordés sous l'angle des problématiques et des enjeux qui s'expriment actuellement sur cet espace. Ouvrage exploratoire, sa publication inaugure une série de travaux et de recherches qui ne manqueront pas de voir le jour au sein des universités normandes et des institutions locales. Ouvrage de recherche et de prospective, l'atlas de l'estuaire a également l'ambition d'être un outil d'information et de documentation pour tous les décideurs qui s'intéressent de près ou de loin à ce nouveau territoire.GeographyUrban StudiesenvironnementurbanismehabitatpopulationtransportHavreSeineLisieuxBernayurbanismehabitatBernayHavreLisieuxenvironnementtransportpopulationSeineGeographyUrban StudiesenvironnementurbanismehabitatpopulationtransportHavreSeineLisieuxBernayBallereau Séverine1319622Bessineton Christophe1319623Bourcier Alban273552Brocard Madeleine248299Bussi Michel753551Chappuis Anne1304624Chédot Cyril1319624Cousin Marie- Hélène1319625Cousin Marie-Hélène1319625Delmas Véronique1319626Frémont Antoine1319627Gosset Claude1319628Lecoquierre Bruno1300154Lecoqulerre Bruno1319629Legoy Jean1305419Lesueur Cédric1319630Lévêque Laurent1299292Mallet Pascal1316608Pican Annie1319631Steck Benjamin1233313Thorez Pierre1300163Brocard Madeleine248299Lévêque Claude1319632FR-FrMaCLEBOOK9910287942503321Atlas de l'estuaire de la Seine3034011UNINA00999nam0-2200313 --450 991076659990332120231220110634.0978-88-6923-566-5IT2020-913520231220d2020----kmuy0itay5050 balatitaIT 001yy<<L’>>arte poeticaOrazioa cura di Augusto Rostagniristampa con aggiornamenti coordinata da Alessandro Lagioiasaggio introduttivo di Andrew LairdBolognaBononia University Press2020166 p.21 cm.Classici latini per l'Università871.0123Horatius Flaccus,Quintus75513Laird,AndrewRostagni,AugustoLagioia,AlessandroITUNINAREICATUNIMARCBK9910766599903321P2B 650 HORATIUS 401 (2020)2023/6550FLFBCFLFBCArs poetica15869UNINA04062nam 2200925z- 450 991040408070332120231214132835.03-03928-852-0(CKB)4100000011302331(oapen)https://directory.doabooks.org/handle/20.500.12854/42128(EXLCZ)99410000001130233120202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierBioactive Components in Fermented Foods and Food By-ProductsMDPI - Multidisciplinary Digital Publishing Institute20201 electronic resource (140 p.)3-03928-851-2 Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.chemical refiningLactic acid bacteriagrapevinesourdoughvegetable oilplatelet-activating factorbiogenic aminesaglyconesfood fermentationfood by-productsbeerBlakeslea trispora?-aminobutyric acid (GABA)fish oil?-glucosidaseThunnus thynnuslycopenehistidine decarboxylase (hdc) genefermentationwine?-aminobutyric acid GABAthrombinisoflavonespolar lipidsphenolic compoundslactobacillifatty acid profileantithromboticUHPLC/ESI-QTRAPorange powdertyrosine decarboxylase (tdc) geneSparus aurataamaranth floursoybean extractPenicillium citrinumindoleaminescardiovascular diseasebrewer’s spent grainPecorino di Farindolaliquid chromatographyby-productslactic acid bacteriagrainsbioactive peptidesDicentrarhus labraxfungiraw milk ewe’s cheese?-aminobutyric acidbioactive compoundshopsvolatile componentsVerardo Vitoauth1325392Gomez-Caravaca AnaauthTabanelli GiuliaauthBOOK9910404080703321Bioactive Components in Fermented Foods and Food By-Products3036839UNINA02016nam 2200517 450 991078884130332120170822144308.01-4704-0289-0(CKB)3360000000464882(EBL)3114392(SSID)ssj0000973320(PQKBManifestationID)11948243(PQKBTitleCode)TC0000973320(PQKBWorkID)10959285(PQKB)11767462(MiAaPQ)EBC3114392(RPAM)11997914(PPN)195415833(EXLCZ)99336000000046488220000505d2000 uy| 0engur|n|---|||||txtccrComplexes associated to two vectors and a rectangular matrix /Andrew R. KustinProvidence, Rhode Island :American Mathematical Society,2000.1 online resource (97 p.)Memoirs of the American Mathematical Society,0065-9266 ;number 698"Volume 147, number 698 (second of 4 numbers)."0-8218-2073-7 Includes bibliographical references.""Table of Contents""; ""Introduction""; ""Section 1. Preliminary results""; ""Section 2. The complex I[sup(z)]""; ""Section 3. Properties of the complexes I[sup(z)]""; ""Section 4. The complex M[sup(z)]""; ""Section 5. The functor M(p, q, r)""; ""Section 6. Binomial coefficients""; ""Section 7. The proof of Theorems 4.5 and 4.8""; ""Section 8. Exactness""; ""Section 9. The case g = f â€? 1""; ""References""Memoirs of the American Mathematical Society ;no. 698.ComplexesComplexes.510 s514/.223Kustin Andrew R.1953-1486205MiAaPQMiAaPQMiAaPQBOOK9910788841303321Complexes associated to two vectors and a rectangular matrix3837743UNINA01078nam0 2200265 i 450 VAN0006497220240806100535.54588-15-10775-420080626d2005 |0itac50 baitaIT|||| |||||Sulla linguistica dell'OttocentoSebastiano TimpanaroBolognaIl mulino[2005]326 p.22 cm.001VAN000435022001 Collezione di testi e di studi. Linguistica e critica letteraria210 BolognaIl mulino.BolognaVANL000003TimpanaroSebastiano1923-2000VANV033677289849Il Mulino <editore>VANV107886650ITSOL20240906RICABIBLIOTECA DEL DIPARTIMENTO DI LETTERE E BENI CULTURALIIT-CE0103VAN07VAN00064972BIBLIOTECA DEL DIPARTIMENTO DI LETTERE E BENI CULTURALI07CONS Za 2235 07 18317 20080626 Sulla linguistica dell'Ottocento842224UNICAMPANIA