The recent exponential increase in the number of COVID-19 patients in Italy led to the adoption of specific extraordinary measures, such as the need to convey treatment of all non-deferrable cancer patients to specialized centres (hubs). We reported…
Fusarium verticillioides (Sacc.) Nirenberg (Fv) causes rots in maize around the world and produces mycotoxins that contaminate grains, making this species a significant health concern for both animals and humans. One of the best approaches to address…
In this paper, we outline the need for a coordinated international effort toward the building of an open-access Global Ocean Oxygen Database and ATlas (GO2DAT) complying with the FAIR principles (Findable, Accessible, Interoperable, and Reusable).…
Hemorrhagic manifestations during COVID-19 infections are increasingly described in the literature. We report the first case of spontaneous subcapsular hematoma of the liver revealing a COVID-19 infection in a 44-year-old woman with no underlying…
A abertura do mercado lácteo nacional na década de 1990 expôs os baixos índices de eficiência técnica e de gestão, demonstrando a necessidade de ações para melhorias nesse sentido. Além disso, existem dois processos convergentes que corroboram com os…
O Estado de Pernambuco possui sua área territorial dividida em três Regiões com características hidrológicas diferentes. O Sertão, que representa a maior Região do Estado com relação à área física, possui índices pluviométricos que variam de 400 a…
Antibodies are essential to functional immunity, yet the epitopes targeted by antibody repertoires remain largely uncharacterized. To aid in characterization, we developed a generalizable strategy to predict antibody-binding epitopes within…
For Germany, it is predicted that the first wave of the corona pandemic disease reaches its maximum of new infections on 11 April 2020 − 3.4 + 5.4 days with 90% confidence. With a delay of about 7 days the maximum demand on breathing…
O presente ensaio teórico trata do estudo sobre Turismo e Gastronomia na ótica da preservação e valorização do patrimônio cultural imaterial no âmbito do projeto de extensão Turismo e Gastronomia: unindo sabores e saberes para reflexões. No contexto…