Daniel Bruno Azevedo Pinto
AuthID: R-000-41W
1
TÃTULO: Dynamic material properties for numerical modelling of impact behavior of light-Alloy structures
AUTORES: Peixinho, N ; Azevedo, B;
PUBLICAÇÃO: 2019, FONTE: 4th International Conference on Smart and Sustainable Technologies, SpliTech 2019 in 2019 4th International Conference on Smart and Sustainable Technologies, SpliTech 2019
AUTORES: Peixinho, N ; Azevedo, B;
PUBLICAÇÃO: 2019, FONTE: 4th International Conference on Smart and Sustainable Technologies, SpliTech 2019 in 2019 4th International Conference on Smart and Sustainable Technologies, SpliTech 2019
INDEXADO EM:
Scopus
CrossRef
CrossRef2
TÃTULO: Simulation of thermal trigger design for crashworthiness structures
AUTORES: Peixinho, N ; Azevedo, B;
PUBLICAÇÃO: 2019, FONTE: 4th International Conference on Smart and Sustainable Technologies, SpliTech 2019 in 2019 4th International Conference on Smart and Sustainable Technologies, SpliTech 2019
AUTORES: Peixinho, N ; Azevedo, B;
PUBLICAÇÃO: 2019, FONTE: 4th International Conference on Smart and Sustainable Technologies, SpliTech 2019 in 2019 4th International Conference on Smart and Sustainable Technologies, SpliTech 2019
INDEXADO EM:
Scopus
CrossRef
CrossRef3
TÃTULO: Simulation of thermal trigger design for crashworthiness structures
AUTORES: Peixinho, N ; Azevedo, B;
PUBLICAÇÃO: 2019, FONTE: 4th International Conference on Smart and Sustainable Technologies (SpliTech) in 2019 4TH INTERNATIONAL CONFERENCE ON SMART AND SUSTAINABLE TECHNOLOGIES (SPLITECH)
AUTORES: Peixinho, N ; Azevedo, B;
PUBLICAÇÃO: 2019, FONTE: 4th International Conference on Smart and Sustainable Technologies (SpliTech) in 2019 4TH INTERNATIONAL CONFERENCE ON SMART AND SUSTAINABLE TECHNOLOGIES (SPLITECH)
INDEXADO EM:
WOS
4
TÃTULO: The use of TIC's as a managing tool for traceability in the food industry Full Text
AUTORES: Pinto, DB; Castro, I; Vicente, AA ;
PUBLICAÇÃO: 2006, FONTE: FOOD RESEARCH INTERNATIONAL, VOLUME: 39, NÚMERO: 7
AUTORES: Pinto, DB; Castro, I; Vicente, AA ;
PUBLICAÇÃO: 2006, FONTE: FOOD RESEARCH INTERNATIONAL, VOLUME: 39, NÚMERO: 7