Bibliografie tematiche / Cafea

Letteratura scientifica selezionata sul tema "Cafea"

Autore: Grafiati
Pubblicato: 25 luglio 2024

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Articoli di riviste sul tema "Cafea"

1

Ignat, Ancuţa, Gabriela Păduraru, Angelica Cristina Marin, Anamaria Ciubară, Valeriu V. Lupu e Marin Burlea. "ULCERUL GASTRIC DUPĂ ADMINISTRAREA PE TERMEN SCURT DE ANTIINFLAMATOARE NESTEROIDIENE LA UN COPIL MIC – PREZENTARE DE CAZ". Romanian Journal of Pediatrics 64, n. 4 (31 dicembre 2015): 458–60. http://dx.doi.org/10.37897/rjp.2015.4.21.

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Abstract (sommario):
Agenţii antiinflamatori nesteroidieni (AINS) produc leziuni gastrice prin intermediul a două mecanisme: iritaţia locală şi acţiunea sistemică. Un copil în vârstă de 2 ani şi 10 luni, sex feminin, a primit AINS timp de 2 zile pentru o infecţie acută a tractului respirator superior şi a prezentat vărsături în „zaţ de cafea“ o zi mai târziu. Endoscopia digestivă superioară a evidenţiat o leziune de ulcer gastric. Biopsia gastrică a fost negativă pentru infecţia cu H. pylori, iar pacienta a fost diagnosticată cu ulcer gastric acut indus de consumul de AINS în absenţa altor cauze de ulcer gastric. Ulcerele gastrice se dezvoltă foarte rar după o administrare pe termen scurt de AINS, fapt ce a determinat raportarea acestui caz. Luând în considerare atât riscurile cât şi beneficiile terapiei cu AINS, este indicat ca în cazul fiecărui pacient care trebuie să urmeze un tratament cronic cu medicamente antiinflamatorii să fie căutaţi posibilii factori de risc asociaţi.
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Lee, Woo-Seung. "Analyzing Determinants of Visit Demand for Bakery Cafe: Focusing on Bakery Cafes Metropolitan Area". Foodservice Management Society of Korea 25, n. 4 (31 agosto 2022): 261–78. http://dx.doi.org/10.47584/jfm.2022.25.4.261.

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This study aimed to empirically identify the determinants and influences on the demand for visits to bakery cafes in consideration of service quality, demographic characteristics, and purpose of visit by identifying the determinants that affect the demand for visits to bakery cafes metropolitan area. For the purpose of the study, SPSS 25.0 and LIMDEP 8.0 were used for analysis and Truncated Poisson and Truncated Negative Binomial were used for determinant analysis. In the results, among the demographic characteristics, it was found that high income, high education, married, and female had a positive effect on the number of visits to bakery cafes and among factors of the purpose of visiting bakery cafes, it was found that healing and relaxation had a positive effect on the number of visits to bakery cafes. Among the service quality factors, the physical environment was found to have a positive effect on the number of visits. These findins are expected to provide practical information on factors affecting the demand for visits to bakery cafes, and basic data for establishing a marketing strategy for the sustainable development of bakery cafes through demand management for bakery cafes.
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Lillo-Box, J., J. Aceituno, S. Pedraz, G. Bergond, D. Galadí-Enríquez, M. Azzaro, B. Arroyo-Torres et al. "CAFE2: an upgrade to the CAFE high-resolution spectrograph. Commissioning results and new public pipeline". Monthly Notices of the Royal Astronomical Society 491, n. 3 (26 novembre 2019): 4496–508. http://dx.doi.org/10.1093/mnras/stz3283.

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ABSTRACT CAFE is a high-resolution spectrograph with high-precision radial velocity capabilities mounted at the 2.2 m telescope of Calar Alto Observatory. It suffered from strong degradation after 4 yr of operations and it has now been upgraded. The upgrades of the instrument (now named CAFE2) aimed at recovering the throughput and improving the stability due to the installation of a new grating, an active temperature control in the isolated coudé room, and a new scrambling system. In this paper, we present the results of the new commissioning of the instrument and a new pipeline (CAFExtractor) that provides the user with fully reduced data including radial velocity measurements of FGK dwarf stars. The commissioning results show a clear improvement in the instrument performance. The room temperature is now stabilized down to 5 mK during one night and below 50 mK over two months. CAFE2 now provides 3 m s−1 precision on the reference ThAr frames and the on-sky tests provide a radial velocity precision of 8 m s−1 during one night (for S/N > 50). The throughput of the instrument is now back to nominal values with an efficiency of around 15 per cent at 550 nm. The limiting magnitude of the instrument for a 1 h exposure and S/N = 20 is V = 15. With all these properties, CAFE enters into the small family of high-resolution spectrographs at 2–4 m telescopes capable of reaching radial velocity precisions below 10 m s−1.
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Tasir, Luthfiah a,, Mursida, Andi Ridwan Makkulawu e Hasniar. "Fat and Protein Composition and Consumer Accepatbility of Modified Thai Ice Tea (CHA-YEN)". Asian Food Science Journal 22, n. 2 (28 febbraio 2023): 19–24. http://dx.doi.org/10.9734/afsj/2023/v22i2618.

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Abstract (sommario):
Aims: Thai tea is known as Thai ice or "Cha-yen". Apart from Cha Yen or Ceylon other ingredients that may be added to Thai tea are orange water, star anise, sour seeds or red and yellow food coloring and sometimes there are also those who add spices. The purpose of this study is to design a green tea mocca flavor variant that consumers like and combine the green tea mocca flavor variant with seaweed toppings and to find out the proximates and food safety aspects (dyes) of contemporary ice drinks, namely green tea mocca. Place and Duration: This research was analyzed at the Makassar Health Laboratory Center from January, 5 to February, 5, 2023. Study Design: The study (proximate test) was processed descriptively where data was taken from 2 different cafes and then asked to make a taste whose composition and volume comparison had been determined by the researcher. While the sensory test uses an independent T-test. The research data were analysed using analysis of variance (SPSS version 20).Research parameters are color and nutritional value (rotein and fat) with treatment A1 : hot tea : sweetened condensed milk : Mocca = 50 ml : 12 ml : 15 grams, A2 : hot tea : sweetened condensed milk = 50 ml : 18 ml : 15 grams and A3 = hot tea : sweetened condensed milk : Mocca = 50 ml : 24 ml : 15 grams. Results: The research result of the addition of differenton sweetened condensed milk gave different proximate test result. The average protein and fat content was the A1 treatment = fat content 0.35% and protein content 0.70%, treatment A2 = fat content 0.36% and protein content 0.80% while A3 = fat content 0.36% and protein content 0.87%. While the sensory test the more sweetened condensed milk given the bitter taste of the mocca cafee the less the thai-tea drink. So that the higher the addition of sweetened condensed milk (A3=24 ml) the more the panelist liked it. Conclusion: The color combination of the two cafes that compose or design colors is very attractive (25 panelists). While the sensory test the more sweetened condensed milk given the bitter taste of the mocca cafee the less the thai-tea drink. So that the higher the addition of sweetened condensed milk (A3=24 ml) the more the panelist liked it. Proximate quality A3 = fat content 0.36% and protein content 0.87% Food safety analysis for color also gives safe results (qualitatively negative) and is allowed.
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Hasegawa, Yuki, e Masako Murota. "A study on subjective effects on customers and cafe staff members by utilization of community cafes". Reports of the City Planning Institute of Japan 14, n. 4 (4 marzo 2016): 334–37. http://dx.doi.org/10.11361/reportscpij.14.4_334.

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Kwon, Sookhee, Goeun Han e Maengseok Noh. "Analysis of the cafe commercial area in Busan; A comparison between in-store and takeout cafes". Korean Data Analysis Society 26, n. 2 (30 aprile 2024): 501–12. http://dx.doi.org/10.37727/jkdas.2024.26.2.501.

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Abstract (sommario):
The cafe business in Busan exhibits an annual growth trend, driven by an improving economic level and an increasing demand. Trends and consumption patterns in the cafe industry are subject to various influencing factors, and the volatility has intensified, particularly due to unexpected societal changes such as COVID-19. This study aims to analyze and predict trends in Busan's cafe business by considering population trends, the number of COVID cases, and the Consumer Price Index (CPI) of Busan. In particular, according to customer usage patterns, we will classify cafes as in-store cafe and takeout cafe, and analyze trends and forecasts of the number of cafes in a multivariate time series. The data used in this paper is collected and utilized from public data, and the open source Python programming language is used for analysis. The Busan cafe commercial district analysis method uses regression analysis, SARIMAX (Seasonal AutoRegressive Integrated Moving Average with eXogenous), and VAR (Vector Autoregression). Through this, we understand how the two types of cafes are affected by environmental variables and compare the performance and prediction ability of each analysis method. The results derived from this are expected to provide useful insights into the future development direction and prediction of the local cafe commercial area.
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Solís, Ottón. "CAFTA". ECA: Estudios Centroamericanos 58, n. 660 (31 ottobre 2003): 1057–59. http://dx.doi.org/10.51378/eca.v58i660.5440.

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8

Henríquez, Gloriantonia. "Cafema". Caravelle 61, n. 1 (1993): 189–91. http://dx.doi.org/10.3406/carav.1993.2560.

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Eom, Jun-Sik, Sung-Hoon Yoon e Dai-Whan An. "The Sustainability of Regenerative Cafes Utilizing Idle Industrial Facilities in South Korea". Sustainability 13, n. 9 (24 aprile 2021): 4784. http://dx.doi.org/10.3390/su13094784.

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Abstract (sommario):
This study investigates the sustainable values of cafes established using idle industrial facilities that are a part of the cultural heritage of South Korea in terms of the characteristics of the architectural space and consumers’ space utilization. Twenty regenerative cafes in five regions were selected, and five of them were analyzed by comparing their characteristics with those of the conventional cafes. Unlike conventional cafes, regenerative cafes have architectural spaces that seem to be non-everyday and elicit a feeling of the passage of time. Users utilized these cafes as spaces for activities and experiences for long periods compared to conventional cafes. Consequently, regenerative cafes were found to contain sustainable values as complex networking spaces, as cultural heritage that can be experienced and as independent tourist destinations. Regenerative cafes have become unique differentiated architectural spaces utilized by several users.
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Finley-Brook, Mary, e Katherine Hoyt. "CAFTA Opposition". Latin American Perspectives 36, n. 6 (novembre 2009): 27–45. http://dx.doi.org/10.1177/0094582x09350762.

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Più fonti

Tesi sul tema "Cafea"

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Mendes, Luciane Carneiro. "Estudos para determinação das melhores formulações de blends de cafe arabica (C. arabica) com cafe robusta (C. canephora Conilon) para uso no setor de cafes torrados e moido e de cafes expresso". [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254404.

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Abstract (sommario):
Orientador: Hilary Castle de Menezes
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Este trabalho teve como objetivo principal estudar diversas formulações de blends de café arábica com café robusta através de avaliação sensorial com consumidores, tanto para preparo em filtro de papel como para café espresso. Inicialmente, foi determinada a faixa de grau de torração mais adequada para cada café estudado, através de avaliação sensorial com experts e com equipe treinada para Análise Descritiva Quantitativa. Os resultados apontaram uma torração média como a que apresentava maior intensidade de aroma e sabor característicos de café sem a percepção do sabor queimado, caracterizada pela perda de peso de 15 a 16% e pela da luminosidade do grão (L*) entre 37 e 38. A etapa fundamental do trabalho se deu em seguida com a avaliação dos blends (de 10 a 50% de robusta, cereja descascado) mais uma amostra de arábica 100%, preparados em filtro de papel e tipo espresso, através de Teste de Aceitação com consumidores diários de café. Os resultados para ambos os preparos mostraram não haver diferença significativa (ao nível de 5%) na apreciação das amostras por parte dos consumidores. Os resultados do teste sensorial foram complementados por avaliações químicas. Utilizando-se de técnicas de Comatografia líquida de alta eficiência (HPLC), foram analisados os teores de ácidos clorogênicos, ácidos carboxílicos e açúcares dos cafés arábica e robusta (processado via seca ¿ RS, e cereja descascado - RCD), bem como de alguns blends (arábica 80% e robusta CD 20%; arábica 60% e robusta CD 40%). Foram determinados os teores desses componentes nos cafés verdes, após torração e nas bebidas (filtrada e espresso). Os resultados apontaram diferenças entre o café arábica e os robustas para diversos compostos, especialmente no café verde, havendo também algumas diferenças entre os robustas RCD e RS. Os teores dos componentes encontrados nos blends apresentaram comportamento coerente se comparados os resultados com o café arábica e o robusta RCD 100%. Com a torração as diferenças tenderam a diminuir tornando-se ainda menores com a extração da bebida, seja ela em filtro de papel ou tipo espresso. Para finalizar, foi observado o perfil de voláteis das amostras citadas no parágrafo anterior, exceto para o café verde, usando técnica de isolamento do headspace retido em polímero poroso e analisado por Cromatografia Gasosa (CG). Os resultados mostraram diferenças consideráveis nos perfis encontrados para o café arábica e os cafés robusta especialmente nas bebidas. No entanto, pouca diferença foi notada entre os blends e o café arábica. No geral, embora haja considerável diferença entre o café arábica e o café robusta, quando este é adicionado ao café arábica, até proporções de 50% (como mostrado na avaliação sensorial) pouca diferença se nota, tanto química quanto em relação à aceitação sensorial do produto final. Este resultado mostra a viabilidade do uso do café robusta para ambos os preparos de bebidas, em oposição ao preconceito que existe por parte de alguns setores do agronegócio café
Abstract: The main objective of this thesis was to study various blends of arabica and robusta coffees, prepared both by filtration and the espresso technique, by carrying out sensory evaluations with consumers. Initially, for each coffee studied, the most adequate degree of roast was determined using a sensory evaluation by experts and by a panel trained for Quantitative Descriptive Analysis. The results indicated a medium roast as being that presenting greater intensity of characteristic coffee aroma and flavour with no perception of a burnt flavour, characterised by a loss of mass from 15 to 16% and by a bean luminosity (L*) between 37 and 38. The fundamental stage of the work followed with the evaluation of the blends (from 10 to 50% semi-dry processed robusta) plus a 100% arabica sample, prepared both by filtration and by the espresso technique, using an acceptance test with daily coffee consumers. The results for both types of preparation showed no significant difference (at the 5% significance level) in the appreciation of the samples by the consumers. The results of the sensory test were complemented by chemical evaluations. The chlorogenic acid, carboxylic acid and sugar contents of the arabica and robusta (dry processed ¿ RS, semi-dry processed ¿ RCD) coffees, and of some blends (80% arabica + 20% RCD robusta; 60% arabica + 40% RCD robusta) were determined by high performance liquid chromatography (HPLC). The contents of these components were determined in the raw coffees, after roasting and in the brews (filtered and espresso). The results showed differences between the arabica and robusta coffees for various components, especially in the raw coffees, some differences between the RCD and RS robustas also being found. The values found in the blends were coherent considering the values found for the 100% robusta RCD and arabica samples. The differences tended to decrease with roasting and were even smaller in the brews, be the samples prepared by filtration or the espresso technique. To finalise the work, the volatile profiles of the samples cited in the previous paragraph, with the exception of the raw samples, were observed, using a technique of isolation from the headspace by retention in a porous polymer and analysis by gas chromatography (GC). The results showed considerable differences between the profiles of the arabica and robusta coffees, especially in the brews, but little difference was noted between the blends and the arabica coffee. In general, despite considerable differences between the arabica coffee and the robusta coffee, when the latter is added to the former up to 50% (as shown in the sensory evaluation), little difference is detected, either chemically or by the sensory acceptance of the final product. These results show the viability of using robusta coffee in both types of brew preparation, contrary to the prejudiced idea existing in some parts of coffee agro-business
Doutorado
Doutor em Tecnologia de Alimentos
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Henao, Cuellar Jose Duban. "Mucilagem residual em cafe cereja descascado e seus efeitos na qualidade da bebida e na produção de cafes especiais". [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/257057.

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Abstract (sommario):
Orientadores: Marlene Rita de Queiroz, Niurka Maritza Almeyda Hj-Isa
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Resumo: A crescente demanda por cafés de maior qualidade e menos contaminante como o café cereja descascado, aliada às escassas informações sobre este produto tipicamente brasileiro e a necessidade de melhorar sua secagem mecânica motivaram este trabalho que teve o objetivo de avaliar os efeitos de diferentes conteúdos de mucilagem residual no café cereja descascado sobre diferentes atributos da bebida e na operação de secagem. Grãos de café arábica (Coffea arábica L.) foram tratados para a obtenção de bebidas preparadas com amostras contendo diferentes teores de mucilagem residual. Uma equipe de provadores foi selecionada e treinada para avaliar sensorialmente as bebidas resultantes. Estudos da cinética de secagem sob diferentes temperaturas de secagem e tempos de repouso foram realizados para os cafés de baixo teor de mucilagem. Construíram-se as isotermas de dessorção para as temperaturas de 50 e 73°C e teores de mucilagem residual de 16,1 e 52,7%. Foi desenvolvido um modelo preditivo para a determinação do tempo de secagem requerido para atingir a umidade final de 12%, analisado através da metodologia de superfície de resposta. Os modelos de Fick e Page apresentaram bom ajuste aos dados experimentais de cinética de secagem, sendo a melhor representação obtida para o modelo de Page. Na secagem em camada delgada, para temperaturas do ar de exaustão entre 46,6 e 66,0°C com velocidade média de 0,21 m/s, as difusividades efetivas variaram entre 7,47x10-11 e 3,08x10-10 m2/s. Os modelos Peleg e Halsey modificado foram os que melhor representaram as isotermas de sorção de café cereja descascado. Para a estimativa das umidades de equilíbrio dinâmicas, a equação proposta por Fioreze mostrou-se altamente satisfatória. No estudo dos requerimentos de ar para a secagem em camada delgada de café cereja descascado, verificou-se que a velocidade deveria ser superior a 0,42 m/s. O melhor conceito sensorial correspondeu à faixa de menores conteúdos de mucilagem residual
Abstract: This work was based, partly, in the increasing demand for coffees of higher quality, like the peeled coffee cherry that has consolidated as a typical Brazilian product, in addition to being less contaminating than washed coffee. Because it is a relatively new product, information is scarce. As far as the problems associated to the quality of coffee, the phases of harvest and drying have been identified as the most important ones; and to increase competitiveness, the necessity to improve the mechanical drying is considered as a high-priority. Based on these considerations, the present work has as main objective the evaluation of the effects of different contents of residual mucilage of peeled coffee cherry on the diferents attribute of the drink and the operation of drying. The desorption isotherms for 50ºC and 73ºC and residual mucilage content of 16.1% and 52.7% were determined, finding that the models of Peleg and Halsey modified represented better the isotherms. In order to estimate the dynamic equilibrium moisture, the proposed equation by Fioreze turned out to be highly satisfactory. In thin layer drying, for temperatures of exhausted air between 46.6ºC and 66.0ºC and average air speed of 0,21 m/s, effective diffusivities varied from 7.47x10-11 to 3.08x10-10 m2/s. In the study of air requirements for the thin layer drying of peeled coffee cherry, it was verified that the average speed must be higher than 0,42 m/s. A panel for sensory evaluation of the resulting drinks, from coffees with different residual mucilage content, was selected and trained. The best sensorial concept corresponded to the lower residual mucilage content range, and for this range, through studies of kinetic of drying associated to different drying temperatures and tempering time, a predictive model for the determination of the required drying time was obtained in order to reach a final moisture of 12%, this analyzed through the response surface method. The drying experimental data showed good adjustment with the models of Fick and Page, being better for the last one
Doutorado
Tecnologia Pós-Colheita
Doutor em Engenharia Agrícola
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Lakew, Surafel Melaku <1987&gt. "Multi-object Multi-camea Tracking". Master's Degree Thesis, Università Ca' Foscari Venezia, 2015. http://hdl.handle.net/10579/6299.

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Abstract (sommario):
Multi-camera multi-target tracking aims at following and assigning a consistent label for the moving targets. Tracking has relevance for practical applications; which ranges from medical to security surveillance. However; the behavior of visual data being ambiguous; where targets can be too similar or occluding makes tracking a challenging task. In this work the challenges of multi-camera multi-target tracking will be considered in a game theoretic approach. For a given objects detection from time synchronized two camera setup, we suggested a method which will use objects in one camera as labels to label objects in the other camera. Assuming objects in each camera is represented as nodes or instances, the basic idea will be followed by the implementation of the relaxation labeling and dominant sets framework to track and assign consistent labels for multiple targets. In the case of the dominant set framework we build a bipartite graph to show the association between nodes. Then the dominant set is expected to cluster the appearance of the same target in different frames from both cameras with in one cluster. The Relaxation labeling framework used the equivalent symmetrizing idea of the previous framework; by taking objects in both camera as labels to perform labeling the targets in either of the cameras. Both implementation is able to work in on-line and off-line modes. For the frameworks to decide the similarities and differences between the individual targets; the input datasets are generated based on a probabilistic approach. It is also required that the association graph to base on a robust similarity measure. Using the input data-set from the detection algorithms, we have introduced alternative techniques for tracking and consistent labeling of multi-camera multi-target tracking, which will be an input to the state of the art in the area. The techniques are discussed based on different experiments using toy and standard data-sets, the results are promising and proved the methods are successful for tracking and consistent labeling. The final contribution of the thesis is an extensive discussion on the performance and comparison with others work; using the standard evaluation metrics for multi-camera multi-object tracking. It concludes by pointing out limitations and future works.
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Ahmed, Kedir Hamid <1986&gt. "Multi-object Multi-camea Tracking". Master's Degree Thesis, Università Ca' Foscari Venezia, 2015. http://hdl.handle.net/10579/6300.

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Abstract (sommario):
Abstract Multi-camera multi-target tracking aims at following and assigning a consistent label for the moving targets. Tracking has relevance for practical applications; which ranges from medical to security surveillance. However; the behavior of visual data being ambiguous; where targets can be too similar or occluding makes tracking a challenging task. In this work the challenges of multi-camera multi-target tracking will be considered in a game theoretic approach. For a given objects detection from time synchronized two camera setup, we suggested a method which will use objects in one camera as labels to label objects in the other camera. Assuming objects in each camera is represented as nodes or instances, the basic idea will be followed by the implementation of the relaxation labeling and dominant sets framework to track and assign consistent labels for multiple targets. In the case of the dominant set framework we build a bipartite graph to show the association between nodes. Then the dominant set is expected to cluster the appearance of the same target in different frames from both cameras with in one cluster. The Relaxation labeling framework used the equivalent symmetrizing idea of the previous framework; by taking objects in both camera as labels to perform labeling the targets in either of the cameras. Both implementation is able to work in on-line and off-line modes. For the frameworks to decide the similarities and differences between the individual targets; the input datasets are generated based on a probabilistic approach. It is also required that the association graph to base on a robust similarity measure. Using the input data-set from the detection algorithms, we have introduced alternative techniques for tracking and consistent labeling of multi-camera multi-target tracking, which will be an input to the state of the art in the area. The techniques are discussed based on different experiments using toy and standard data-sets, the results are promising and proved the methods are successful for tracking and consistent labeling. The final contribution of the thesis is an extensive discussion on the performance and comparison with others work; using the standard evaluation metrics for multi-camera multi-object tracking. It concludes by pointing out limitations and future works.
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5

Isasi, Samantha. "At the Cherrywood Cafe". ScholarWorks@UNO, 2006. http://scholarworks.uno.edu/td/491.

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Carvalho, Tamires Cardoso Lima de. "Estudo fitoquímico e de bioatividade de Calea pinnatifida (R. Br.) Less. E Calea uniflora Less. (Asteraceae)". reponame:Repositório Institucional da UFSC, 2016. https://repositorio.ufsc.br/xmlui/handle/123456789/167647.

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Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências da Saúde, Programa de Pós-Graduação em Farmácia, Florianópolis, 2016.
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O gênero Calea L. (Heliantheae, Asteraceae) contém aproximadamente 125 espécies distribuídas nas regiões tropicais e subtropicais do Novo Mundo. Esse gênero tem sido descrito na literatura por apresentar várias propriedades biológicas, tais como atividade anti-inflamatória, citotóxica, leishmanicida, antifúngica, antihipertensiva e hipoglicemiante. A espécie Calea uniflora Less., conhecida popularmente como ?arnica-da-praia?, é empregada na medicina popular devido às suas propriedades anti-inflamatórias; e a espécie C. pinnatifida (R. Br.) Less., conhecida vulgarmente como ?quebra-tudo? e ?olina?, é utilizada popularmente no tratamento de desordens estomacais, e como amebicida e giardicida. Tendo em vista o potencial terapêutico do táxon Calea, o presente trabalho teve como objetivos isolar e identificar os principais constituintes químicos presentes nas folhas de C. uniflora e C. pinnatifida, bem como avaliar o potencial leishmanicida e tripanocida dos compostos isolados. Os compostos foram obtidos através de sucessivos procedimentos cromatográficos (Cromatografia Líquida a Vácuo, Cromatografia em Coluna, Cromatografia em Camada Delgada Preparativa, Cromatografia Líquida de Média Pressão e Cromatografia Líquida de Alta Eficiência); e a elucidação estrutural foi realizada com base em técnicas espectroscópicas (Ressonância Magnética Nuclear de 1H e 13C, Infravermelho) e espectrométricas (Espectrometria de Massas de Alta Resolução), determinação do ponto de fusão e comparação com dados publicados na literatura. Da espécie C. pinnatifida foram isolados e identificados cinco cromenos (eupatoriocromeno, metileupatoriocromeno, encecalinol, etil encecalol e 12-hidroxi-encecalina), um aldeído fenólico (vanilina), quatro derivados do ácido hidroxi-cinâmico (cafeato de etila, ácido 3,4-di-O-E-cafeoilquínico, ácido 3,5-di-O-E-cafeoilquínico e ácido 4,5-di-O-E-cafeoilquínico), um diterpeno (fitol) e uma lactona sesquiterpênica inédita na literatura (11,13-diidroxi-calaxina). Da espécie C. uniflora foram isolados e caracterizados treze metabólitos secundários: noreugenina, ácido cafeico, cafeato de etila, uma mistura de buteína+orobol, a-hidroxi-buteína, buteína-4?-O-ß-glicopiranosídeo, quercetina-3-O-ß-glicopiranosídeo, ácido 3,5-di-O-E-cafeoilquínico, desacetileupaserrina, 2a-hidroxi-8ß-2?,3?,5?-trihidroxi-angeloiloxi-costunolídeo, 2a-hidroxi-8ß-3?-hidroxi-2?,5?-epoxi-angeloiloxi-costunolídeo e ovatifolina. Adicionalmente, os compostos isolados foram avaliados frente às formas amastigotas intracelulares de Leishmania amazonensis e Trypanosoma cruzi. A lactona 11,13-diidroxi-calaxina foi o composto mais bioativo contra L. amazonensis (CI50 = 8,3 µM) e T. cruzi (CI50 = 5,3 µM). O cafeato de etila e a mistura de buteína+orobol também demonstraram interessante efeito tripanocida, com valores de CI50 de 18,3 e 26,5 µM, respectivamente. O teste de citotoxicidade foi realizado frente à linhagem celular TPH-1, e os valores de CC50 foram calculados para aqueles compostos que apresentaram percentagem de inibição sobre o crescimento dos parasitas > 50%. Os valores de CC50 variaram de 15,6 a 236,7 µM, sendo que o cafeato de etila foi o composto mais seletivo, com índice de seletividade (IS) igual a 12,95.

Abstract : The genus Calea L. (Heliantheae, Asteraceae) contains about 125 species and is distributed essentially in tropical and subtropical regions of the New World. This genus has been reported in the literature to possess several biological properties, including anti-inflammatory, cytotoxic, leishmanicidal, antifungal, antihypertensive and hypoglicemiant activities. Calea uniflora Less., popularly known as "arnica-da-praia", is used in folk medicine due to its anti-inflammatory properties; and C. pinnatifida (R. Br.) Less., commonly known as "quebra-tudo" and ?olina?, is popularly used for treatment of stomach disorders and as amebicidal and giardicidal. In view of the therapeutic potential of taxon Calea, this study aimed to isolate and identify the main chemical constituents present in the leaves from C. uniflora and C. pinnatifida, as well as to evaluate the leishmanicidal and trypanocidal potential of isolated compounds. Compounds were obtained by successive chromatographic methods (Vacuum Liquid Chromatography, Column Chromatography, Preparative Thin-Layer Chromatography, Medium Pressure Liquid Chromatography and High Performance Liquid Chromatography); and structural elucidation was based on spectroscopic (Nuclear Magnetic Resonance 1H and 13C, infrared) and spectrometric techniques (High Resolution Mass Spectrometry), physical data and comparison with published data. From the C. pinnatifida species were isolated and identified five chromenes (eupatoriochromene, methyleupatoriochromene, encecalinol, ethyl encecalol and 12-hydroxy-encecalin), one phenolic aldehyde (vanillin), four hydroxycinnamic acid derivatives (ethyl caffeate, 3,4-O-E-dicaffeoylquinic acid, 3,5-O-E-dicaffeoylquinic acid and 4,5-O-E-dicaffeoylquinic acid), one diterpene (phytol) and one new sesquiterpene lactone (11,13-dihydroxy-calaxin). From C. uniflora were isolated and characterized thirteen secondary metabolites: noreugenin, caffeic acid, ethyl caffeate, a mixture of butein+orobol, a-hydroxy-butein, butein-4'-O-ß-glucopyranoside, quercetin-3-O-ß-glucopyranoside, 3,5-O-E-dicaffeoylquinic acid, desacetyleupaserrin, 2a-hydroxy-8ß-2',3',5'-trihydroxy-angeloyloxycostunolide, 2a-hydroxy-8ß-3'-hydroxy-2',5'-epoxy-angeloyloxycostunolide and ovatifolin. Additionally, isolated compounds were tested against intracellular amastigotes of Leishmania amazonensis and Trypanosoma cruzi. The sesquiterpene lactone 11,13-dihydroxy-calaxin was the most bioactive compound against L. amazonensis (IC50 = 8.3 µM) and T. cruzi (IC50 = 5.3 µM). Ethyl caffeate and the mixture butein+orobol also demonstrated interesting trypanocidal effect, exhibiting IC50 values of 18.3 and 26.5 µM, respectively. The cytotoxicity test was performed against macrophage-like THP-1 cells and the CC50 values were calculated for those compounds which showed percentage of parasite growth inhibition > 50%. The CC50 values ranged from 15.6 to 236.7 µM, and ethyl caffeate was the most selective compound, with a selectivity index (SI) of 12.95.
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Cheong, Pui Heng. "Youth identity construction in internet cafes". Thesis, University of Macau, 2005. http://umaclib3.umac.mo/record=b1636340.

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Stürzer, Tobias. "(CaFeAs)10PtzAs8 superconductors and related compounds". Diss., Ludwig-Maximilians-Universität München, 2015. http://nbn-resolving.de/urn:nbn:de:bvb:19-181601.

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Furlani, Regina Prado Zanes. "Ocratoxina A em cafe brasileiro". [s.n.], 1998. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254712.

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Orientador: Lucia Maria Valente Soares
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A ocratoxina A é um metabólito tóxico produzida por várias espécies de Aspergillus e Penicillium, principalmente A. ochraceus. Tem sido detectada em um grande número de produtos alimentícios tais como: milho, feijão, café verde e café torrado. A Itália propôs em 1996 um limite de 4 ng/g para café verde e na União Européia existe uma proposta de que o valor máximo permitido de ocratoxina A em café seja diminuído para 2,0 ng/g. No Brasil não existem limites para ocratoxina A em alimentos. O Brasil é um dos maiores produtores de café no mundo o que representa' uma das maiores divisas do país. No entanto, desconhece-se a situação do café produzido no Brasil com relação a essa toxina. O presente trabalho avaliou .as metodologias analíticas disponíveis para determinar ocratoxina A aplicando-as em- café verde e torrado. Foi testada a recuperação de padrão de ocratoxina A em colunas de extração em fase sólida de sílica, octadecilsilil, cianopropil e imunoafinidade. Também foram testadas técnicas clássicas de limpeza de extratos (clarificação e partição) em alimentos para determinação de micotoxinas. Os resultados obtidos com limpeza por clarificação e com colunas de extração em fase sólida de sílica e octadecilsilil não foram satisfatórios. A utilização de colunas de imunoafinidade mostrou-se eficaz tantp na limpeza quanto na recuperação (média de 97%), da ocratoxina A em amostras artificialmente contaminadas. Nos testes de recuperação apenas com padrão de ocratoxina A as colunas de imunoafinidade também mostraram-se superiores às outras técnicas testadas. Um levantamento preliminar da produção brasileira com relação à incidência de ocratoxina A em café foi conduzido. Foram analisadas 84 amostras de café verde provenientes de 6 estados brasileiros (Paraná, São Paulo, Bahia, Minas Gerais, Espírito Santo e Roraima). A ocratoxina A foi encontrada em 18 das amostras em níveis que variaram de 1,7 a 147,5 ng/g. As análises foram feitas com colunas de imunoafinidade na etapa de limpeza e cromatografia líquida de alta eficiência com detecção por fluorescência na etapa de quantificação. A coluna analítica utilizada foi Spherisorb 00S-2 e a fase móvel metanoll ácido acético 9% (65+35)
Abstract: Ochratoxin A is a toxic metabolite produced by several Aspergillus and Penicillium spp. Among those A. ochraceus is pointed out as a main producer. Ochratoxin A has been found in many types of foods such as maize, beans, and coffee. In 1996 Italy has set a limit of 4,0 ng/g for Ochratoxin A in green coffee and the European Union is considering a lower limit of 2,0 ng/g. In Brazil no limit has been set so faro Brazil is one of the largest coffee producers in the world and coffee represents a major source of revenue for the country. Nevertheless the situation of Brazilian coffee in regard to this toxin is unknown. The present work evaluated analytical techniques available for Ochratoxin A determination in foods for possible use in green and roasted coffee analysis. The recovery of Ochratoxin A standard was tested in solid phase extraction (SPE) columns of silica, octadecylsilyl, cyanopropyl, and immunoaffinity. Classical cleanup techniques such as clarification and partition were also tested. The results for SPE silica, cyanopropyl, and octadecylsilyl columns were not satisfactory. Immunoaffinity columns, however, were effective for cleanup and in terms of recovery (average 97%) for Ochratoxin A spiked samples. In recovery tests using pure standards the immunoaffinity columns were also superior to ali other techniques tested. A preliminary survey of the Brazilian coffee for the incidence of Ochratoxin A was conducted. Eighty-four samples of green coffee from six coffee producing states (Paraná, São Paulo, Bahia, Minas Gerais, Espírito Santo and Roraima) were analyzed. Ochratoxin A was found in 18 of the samples in levels from 1,7 a 147,5 ng/g. The analysis were conducted using immunoaffinity columns in the cleanup steps and HPLC with fluorescence detection in the quantification step. The analytical column was Spherisorb 00S-2 and mobile phase was methanol I acetic acid 9% (65+35)
Mestrado
Mestre em Ciência de Alimentos
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Clement, Virginie Coiffard Laurence. "Thé, café, chocolat trois boissons d'usage cosmétique /". [S.l. : s.n.], 2004. http://theses.univ-nantes.fr/thesemed/PHclement.pdf.

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Libri sul tema "Cafea"

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Ion, Zvera. copilul cafea. Bucureşti: Editura Vinea, 2000.

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Lucian, Raicu, a cura di. Cerșetorul de cafea: Scrisori către Lucian Raicu. Iași: Polirom, 2004.

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Taylor, Dianne. The cafe cookbook: Great eating from New Zealand's best cafes. Auckland, N.Z: Viking, 1996.

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Milsom, Jennie. Cafe life London: An insider's guide to the city's neighborhood cafes. Northampton, MA: Interlink Books, 2012.

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Thiessen, Tamara. Cafe Life Sydney: A guide to the neighborhood cafes of Australia's harbor city. Northampton, MA: Interlink Books, 2010.

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Wolff, Joe. Cafe life Venice: A guidebook to the cafes and bacari of La Serenissima. Northampton, Mass: Interlink Books, 2008.

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Peter, Reinhart, e Peter Reinhart. Sacramental magic in a small-town cafe: Recipes and stories from Brother Juniper's Café. Reading, Mass: Addison-Wesley, 1994.

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Dru, Line. Cafes. New York, NY: Princeton Architectural Press, 1989.

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Cabrera, Enrique Amigó. Café. Madrid: Calambur, 1997.

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Aaron, Cheryl A. Cafe. London: Printers Inc Press, 1985.

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Capitoli di libri sul tema "Cafea"

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Lawrence, Randee Lipson, e Patricia Cranton. "The Butterfly Cafe". In A Novel Idea, 17–60. Rotterdam: SensePublishers, 2015. http://dx.doi.org/10.1007/978-94-6300-037-6_4.

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Boushey, Gail, e Allison Behne. "What Is CAFE?" In The CAFE Book, 9–27. 2a ed. New York: Routledge, 2023. http://dx.doi.org/10.4324/9781032682815-2.

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Boushey, Gail, e Allison Behne. "Introduction". In The CAFE Book, 1–7. 2a ed. New York: Routledge, 2023. http://dx.doi.org/10.4324/9781032682815-1.

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Boushey, Gail, e Allison Behne. "Assessment: The Foundation of Intentional Instruction". In The CAFE Book, 49–76. 2a ed. New York: Routledge, 2023. http://dx.doi.org/10.4324/9781032682815-4.

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Boushey, Gail, e Allison Behne. "The Instruction Protocol: Designing Student-Centered Lessons". In The CAFE Book, 77–106. 2a ed. New York: Routledge, 2023. http://dx.doi.org/10.4324/9781032682815-5.

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Boushey, Gail, e Allison Behne. "Getting Started". In The CAFE Book, 107–32. 2a ed. New York: Routledge, 2023. http://dx.doi.org/10.4324/9781032682815-6.

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Boushey, Gail, e Allison Behne. "Frequently Asked Questions". In The CAFE Book, 133–56. 2a ed. New York: Routledge, 2023. http://dx.doi.org/10.4324/9781032682815-7.

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Boushey, Gail, e Allison Behne. "The CAFE Conferring Notebook: Accountability for Our Teaching and Student Learning". In The CAFE Book, 29–48. 2a ed. New York: Routledge, 2023. http://dx.doi.org/10.4324/9781032682815-3.

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Moretti, Jean-Charles, Alain Badie, Sandrine Dubourg e Anna Papadopoulou. "Les aditus du théâtre d’Orange". In Les théâtres antiques et leurs entrées, 207–20. Lyon: MOM Éditions, 2024. http://dx.doi.org/10.4000/11qr1.

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Les aditus du théâtre d’Orange sont les mieux conservés des théâtres de Narbonnaise. Ils ont été l’objet de nouvelles observations et de nouveaux relevés dans le cadre du programme pluriannuel de restauration du monument, commencé en 2016 et prévu pour s’achever en 2024. Construits dans la première phase du monument, à la fin de l’époque augustéenne, ils sont rectilignes, symétriques et alignés l’un sur l’autre en bordure du diamètre est-ouest de la cavea. Chacun d’eux était constitué d’un large passage dallé traversant la cavea et rejoignant l’orchestra. La partie qui passe sous la cavea était couverte de cinq voûtes. Elle était ouverte sur les basiliques du bâtiment de scène, la galerie périphérique de la cavea et sur un couloir coudé conduisant à un vomitoire donnant dans le premier maenianum. La partie à l’air libre permettait d’accéder au pulpitum, à la circulation dallée aménagée au pied de la cavea, entre le balteus et le repose-pied du premier gradin et, une fois passé le balteus, aux degrés bas bordant l’orchestra et à l’orchestra elle-même. Ces aditus, dont le plan reprenait celui du théâtre d’Arles, étaient principalement destinés aux spectateurs qui trouvaient place en bordure de l’orchestra et dans la moitié inférieure du premier maenianum. Ces spectateurs étaient aussi les principaux usagers des basiliques et ceux pour lesquels le rideau pouvait cacher de manière efficace les artistes et les décors placés sur le pulpitum avant le début des spectacles.
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Schwab, Manfred. "Cafe-Au-Lait Spots". In Encyclopedia of Cancer, 1. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-27841-9_771-2.

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Atti di convegni sul tema "Cafea"

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Müller, Florian, Maximilian Barnikol, Markus Funk, Martin Schmitz e Max Mühlhäuser. "CaMea". In PETRA '18: The 11th PErvasive Technologies Related to Assistive Environments Conference. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3197768.3201569.

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Xian, Yikun, Zuohui Fu, Handong Zhao, Yingqiang Ge, Xu Chen, Qiaoying Huang, Shijie Geng et al. "CAFE". In CIKM '20: The 29th ACM International Conference on Information and Knowledge Management. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3340531.3412038.

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Lu, Guohan, Yunfeng Shi, Chuanxiong Guo e Yongguang Zhang. "CAFE". In the 2nd ACM SIGCOMM workshop. New York, New York, USA: ACM Press, 2009. http://dx.doi.org/10.1145/1592631.1592638.

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Williams, Hugh E. "Cafe". In the 21st annual international ACM SIGIR conference. New York, New York, USA: ACM Press, 1998. http://dx.doi.org/10.1145/290941.291078.

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Kim, Chung Hwan, Sungjin Park, Junghwan Rhee, Jong-Jin Won, Taisook Han e Dongyan Xu. "CAFE". In ASIA CCS '15: 10th ACM Symposium on Information, Computer and Communications Security. New York, NY, USA: ACM, 2015. http://dx.doi.org/10.1145/2714576.2714594.

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Bueno, Andre O., Junia C. Anacleto, Vinicius Ferreira, Janaina Abib, Carolina Souza e Daniel Consiglieri. "Selfie cafe". In SAC 2015: Symposium on Applied Computing. New York, NY, USA: ACM, 2015. http://dx.doi.org/10.1145/2695664.2695824.

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Zhou, Mo, Alison Cliff, Allen Huang, Sanjay Krishnan, Brandie Nonnecke, Kanji Uchino, Sam Joseph, Armando Fox e Ken Goldberg. "M-CAFE". In L@S 2015: Second (2015) ACM Conference on Learning @ Scale. New York, NY, USA: ACM, 2015. http://dx.doi.org/10.1145/2724660.2728681.

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Zhou, Mo, Alison Cliff, Sanjay Krishnan, Brandie Nonnecke, Camille Crittenden, Kanji Uchino e Ken Goldberg. "M-CAFE 1.0". In SIGITE/RIIT '15: The 16th Annual Conference on Information Technology Education and the 4th Annual Conference on Research in Information Technology. New York, NY, USA: ACM, 2015. http://dx.doi.org/10.1145/2808006.2808020.

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Zhou, Mo, Sanjay Krishnan, Jay Patel, Brandie Nonnecke, Camille Crittenden e Ken Goldberg. "M-CAFE 2.0". In SIGITE/RIIT 2017: The 18th Annual Conference on Information Technology Education and the 6th Annual Conference on Research in Information Technology. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3125659.3125681.

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CAMBAZ, Nagihan Ebru. "MÜTAREKE DÖNEMİNDE CAFER TAYYAR BEY VE MUSTAFA KEMAL PAŞA’NIN İLİŞKİLERİ". In 9. Uluslararası Atatürk Kongresi. Ankara: Atatürk Araştırma Merkezi Yayınları, 2021. http://dx.doi.org/10.51824/978-975-17-4794-5.53.

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30 Ekim 1918 itibariyle Doğu Trakya’da I. Kolordu Komutanı olarak görev yapan Cafer Tayyar Paşa, Anadolu’da yürütülen Milli Mücadele’ye Sivas Kongresi sonrasında katılmış ve oradan gelen emirler doğrultusunda hereket etmiştir. Fakat, Cafer Tayyar Bey, tüm Trakyalıları aldattığı, hiçbir teşkilat ve teçhizatta bulunmadığı, şahsını düşündüğü, Bulgaristan’dan haberdar olmadığı, hatta neredeyse İtilaf Devletleri lehinde hareket ettiği şeklinde ithamlara maruz kalmıştır. Çalışmada Cafer Tayyar Bey’in Doğu Trakya’daki faaliyetlerine yer verilerek, kendisi hakkındaki iddiaların geçerliliği ve doğruluğu değerlendirilmiştir. Buna göre, Trakya’da gerçekleşen Millî Mücadele’ye ve Cafer Tayyar Bey’in Trakya’daki faaliyetlerine bakıldığında onun hakkındaki iddiaların doğru olmadığı anlaşılmaktadır. Mustafa Kemal Paşa’nın doğrudan Cafer Tayyar Bey ile iletişimi oldukça kısıtlıydı. Dolayısıyla Mustafa Kemal Paşa Doğu Trakya konusunda dolaylı yoldan bilgi edinmiştir. Mustafa Kemal Paşa aldığı bu bilgilerden dolayı Trakya’da yanlış bir siyaset izlendiğini düşünmüştür. Halbuki Cafer Tayyar Bey 1918 yılı Ekim ayından itibaren Bulgaristan’da olan bitenden haberdar olup, Bulgaristan ile Batı Trakya konusunda uzlaşmaya çalışmış, Doğu Trakya’da köylere kadar gidip halkı işgale karşı direnişe hazırlamıştır. Bazı mülki amirler İstanbul Hükümeti’nden çekindikleri için Millî Mücadele’ye taraf olmamış ve Trakya’da Yunan işgali sebebiyle asayiş problemleri yaşanmıştır. Buna rağmen Cafer Tayyar Bey orduyu teşkilatlandırmış ve tarafsız kalan mülki amirleri Millî Mücadele tarafına çekmeye, çekemiyorsa etkisiz hale getirmeye çalışmıştır. Mustafa Kemal Paşa ise Cafer Tayyar Bey ve Trakya hakkında aldığı olumsuz haberleri dikkate almakla birlikte, durumu ve bilgiyi getirenleri soruşturmuştur. Cafer Tayyar Bey ile doğrudan iletişime geçtikten sonra bu ithamların doğru olmadığına kani olmuştur.
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Rapporti di organizzazioni sul tema "Cafea"

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Reyes, José Antonio. The Missing Point in CAFTA. Inter-American Development Bank, dicembre 2007. http://dx.doi.org/10.18235/0010882.

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Ports are a crucial element in any Free Trade Agreement because of their role in moving goods. Unfortunately, the port situation in Central America was not considered during Free Trade Agreement negotiations with the United States (CAFTA). Although CAFTA is intended to provide benefits for exporters and importers, these benefits will not be fully realized due to the regions high port costs. These high costs, along with concerns regarding infrastructure, security, efficiency, and productivity, can diminish CAFTAs potential benefits. Central America must therefore enact legal reforms to privatize port operations, as the private sector possesses the resources necessary to invest in those ports and make them competitive.
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2

Parajuly, Keshav, James Green, Jana Rückschloss, Jef Peeters, Jessika Richter, Michael Johnson, Ruediger Kuehr e Colin Fitzpatrick. Product lifetime, Right to Repair, and Repair Cafes. University of Limerick, 2021. http://dx.doi.org/10.31880/10344/10246.

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3

Chrisney, Martin D. Los Retos para PYMES en el Mundo Post-CAFTA. Inter-American Development Bank, novembre 2004. http://dx.doi.org/10.18235/0007427.

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Esta presentación fue comisionada por la Red de Integración y Comercio del Diálogo Regional de Política para la Reunión Subregional de Centroaméra celebrada el día 4 de noviembre de 2004 en San Salvador, El Salvador. Condiciones pre-CAFTA para Pymes. Países dominados por PYMES (baja escala de producción). Altos costos transaccionales afectan más a las Pymes. Poca integración regional. Debilidades en la infraestructura productiva. Limitado acceso a financiamiento (largo plazo y capital de riesgo).
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4

Allgood, G. O., e M. L. Kametches. The AMTEX (tm) Computer-Aided Fabric Evaluation (CAFE) Project. Office of Scientific and Technical Information (OSTI), maggio 1999. http://dx.doi.org/10.2172/7011.

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5

Granados, Jaime, e Rafael Cornejo. Convergence in the Americas: Some Lessons from the DR-CAFTA process. Inter-American Development Bank, dicembre 2006. http://dx.doi.org/10.18235/0011049.

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Few regions in the world have seen such an aggressive proliferation of Regional Trade Agreements (RTAs) as the Americas. This decentralised and uncoordinated process is beginning to cause concern as it threatens to undermine efforts to build a hemispheric trading system.
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6

Zabludovsky, Jaime. Centroamérica y la Unión Europea a la Luz del DR-CAFTA. Inter-American Development Bank, maggio 2006. http://dx.doi.org/10.18235/0011926.

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Este documento busca responder a las siguientes preguntas: ¿Hasta qué punto el CAFTA limita a estos países para emprender una negociación ambiciosas con la UE?, ¿Cuáles serían los desafíos y las ventajas más importantes para Centroamérica de un acuerdo de esa naturaleza?, ¿Cuáles serían los principales retos y divergencias entre la negociación realizada con EE.UU. y la que se emprendería con la UE?, ¿Cómo se puedan resolver estos conflictos? ¿Qué lecciones se podrían obtener de la experiencia de las negociaciones de México con la UE vis a vis el TLCAN?
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7

Benedict, Katherine. Overview of LANL’s Center for Aerosol-gas Forensic Experiments (CAFE). Office of Scientific and Technical Information (OSTI), maggio 2024. http://dx.doi.org/10.2172/2346025.

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8

Winters, Paul, Jessica Todd e Diego Arias. Central America Free Trade Agreement (CAFTA) and the Rural Economies of Central America: A Conceptual Framework for Policy and Program Recommendations. Inter-American Development Bank, dicembre 2004. http://dx.doi.org/10.18235/0008726.

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The net benefits of CAFTA and their distribution among sectors of the economy and social groups are major concerns of policy makers in Central America. The objective of the Bank's support to Central America is to assist in the design of policies that maximize total net benefits while improving the welfare of the poorer segments of society, the majority of whom reside in rural areas. The purpose of this study is to provide a conceptual framework in order to identify policies that will meet these objectives. It is important to note that CAFTA has not been ratified yet by all congresses of the signatory countries, but throughout this paper we assume that all will ratify CAFTA as it stands today.
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9

Friedberg, Iddo. Report on the 2011 Critical Assessment of Function Annotation (CAFA) meeting. Office of Scientific and Technical Information (OSTI), gennaio 2015. http://dx.doi.org/10.2172/1167523.

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10

Khalil, Imane, Carlos Lopez e Ahti Jorma Suo-Anttila. Users manual for CAFE-3D : a computational fluid dynamics fire code. Office of Scientific and Technical Information (OSTI), marzo 2005. http://dx.doi.org/10.2172/922767.

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