<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Barreto, Luís Soares</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">O Algoritmo BARCOR: Classificação de Cortiça para Rolhas Recorrendo a Quatro Atributos de Qualidade</style></title><secondary-title><style face="normal" font="default" size="100%">Silva Lusitana</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Algorithm</style></keyword><keyword><style  face="normal" font="default" size="100%">Classification</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">Quality</style></keyword><keyword><style  face="normal" font="default" size="100%">stoppers</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2008</style></year></dates><publisher><style face="normal" font="default" size="100%">scielopt</style></publisher><volume><style face="normal" font="default" size="100%">16</style></volume><pages><style face="normal" font="default" size="100%">207-227</style></pages><isbn><style face="normal" font="default" size="100%">0870-6352 UL - http://www.scielo.gpeari.mctes.pt/scielo.php?script=sci_arttext&amp;pid=S0870-63522008000300006&amp;nrm=iso</style></isbn><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">t. The author proposes an analytical method named algorithm BARCOR that integrates TOPSIS (&quot;Technique for Order Preference by Similarity to Ideal Solution&quot;), regression, tree models and cluster analysis, to select the minimum number of attributes of cork quality to efficiently classify this material when used to the production of stoppers. When using attributes evenly weighted he shows that only the four attributes are sufficient. If unevenly weights of the attributes are used, this number can be reduced to three. He proposes two models with four and three attributes as explanatory variables to obtain expedite and preliminary classifications of the cork. He admits that the algorithm has potential to be applied in other similar situations.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Barreto, Luís Soares</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">O Algoritmo BARCOR: Classificação de Cortiça para Rolhas Recorrendo a Quatro Atributos de Qualidade</style></title><secondary-title><style face="normal" font="default" size="100%">Silva Lusitana</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Algorithm</style></keyword><keyword><style  face="normal" font="default" size="100%">Classification</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">Quality</style></keyword><keyword><style  face="normal" font="default" size="100%">stoppers</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2008</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2008///</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">16</style></volume><pages><style face="normal" font="default" size="100%">207 - 227</style></pages><isbn><style face="normal" font="default" size="100%">0870-6352 UL - http://www.scielo.gpeari.mctes.pt/scielo.php?script=sci_arttext&amp;pid=S0870-63522008000300006&amp;nrm=iso</style></isbn><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">t. The author proposes an analytical method named algorithm BARCOR that integrates TOPSIS (&quot;Technique for Order Preference by Similarity to Ideal Solution&quot;), regression, tree models and cluster analysis, to select the minimum number of attributes of cork quality to efficiently classify this material when used to the production of stoppers. When using attributes evenly weighted he shows that only the four attributes are sufficient. If unevenly weights of the attributes are used, this number can be reduced to three. He proposes two models with four and three attributes as explanatory variables to obtain expedite and preliminary classifications of the cork. He admits that the algorithm has potential to be applied in other similar situations.</style></abstract><notes><style face="normal" font="default" size="100%">The following values have no corresponding Zotero field:&lt;br/&gt;publisher: scielopt</style></notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Maga, Joseph A</style></author><author><style face="normal" font="default" size="100%">Puech, Jean-Louis</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Cork and Alcoholic Beverages</style></title><secondary-title><style face="normal" font="default" size="100%">Food Reviews International</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Alternatives</style></keyword><keyword><style  face="normal" font="default" size="100%">composition</style></keyword><keyword><style  face="normal" font="default" size="100%">production</style></keyword><keyword><style  face="normal" font="default" size="100%">Properties</style></keyword><keyword><style  face="normal" font="default" size="100%">stoppers</style></keyword><keyword><style  face="normal" font="default" size="100%">Taint</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2005</style></year></dates><publisher><style face="normal" font="default" size="100%">Taylor &amp; Francis</style></publisher><volume><style face="normal" font="default" size="100%">21</style></volume><pages><style face="normal" font="default" size="100%">53-68</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">For centuries, cork has been the stopper of choice for various alcoholic beverages. In this review, cork history, sources, production, physical properties, composition, off-flavors, and alternatives to cork stoppers are discussed.</style></abstract><notes><style face="normal" font="default" size="100%">doi: 10.1081/FRI-200040593</style></notes><research-notes><style face="normal" font="default" size="100%">doi: 10.1081/FRI-200040593</style></research-notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Maga, Joseph A.</style></author><author><style face="normal" font="default" size="100%">Puech, Jean-Louis</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Cork and Alcoholic Beverages</style></title><secondary-title><style face="normal" font="default" size="100%">Food Reviews International</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Alternatives</style></keyword><keyword><style  face="normal" font="default" size="100%">composition</style></keyword><keyword><style  face="normal" font="default" size="100%">production</style></keyword><keyword><style  face="normal" font="default" size="100%">Properties</style></keyword><keyword><style  face="normal" font="default" size="100%">stoppers</style></keyword><keyword><style  face="normal" font="default" size="100%">Taint</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2005</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2005///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://dx.doi.org/10.1081/FRI-200040593</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">21</style></volume><pages><style face="normal" font="default" size="100%">53 - 68</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">For centuries, cork has been the stopper of choice for various alcoholic beverages. In this review, cork history, sources, production, physical properties, composition, off-flavors, and alternatives to cork stoppers are discussed.</style></abstract><issue><style face="normal" font="default" size="100%">1</style></issue><notes><style face="normal" font="default" size="100%">doi: 10.1081/FRI-200040593doi: 10.1081/FRI-200040593The following values have no corresponding Zotero field:&lt;br/&gt;publisher: Taylor &amp; Francis</style></notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>5</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Gil, Luis</style></author><author><style face="normal" font="default" size="100%">Moiteiro, Cristina</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Cork</style></title><secondary-title><style face="normal" font="default" size="100%">Ullmann's Encyclopedia of Industrial Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">composition (voyant)</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">insulation</style></keyword><keyword><style  face="normal" font="default" size="100%">products</style></keyword><keyword><style  face="normal" font="default" size="100%">stoppers</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2000</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2000///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://dx.doi.org/10.1002/14356007.f07_f01</style></url></web-urls></urls><publisher><style face="normal" font="default" size="100%">Wiley-VCH Verlag GmbH &amp; Co. KGaA</style></publisher><isbn><style face="normal" font="default" size="100%">9783527306732</style></isbn><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The article contains sections titled: 1.Introduction1.1.Definition and Origin1.2.History1.3.Morphology1.3.1.Microscopic Aspects1.3.2.Macroscopic Aspects1.4.Chemical Composition1.4.1.Suberin1.4.2.Lignin1.4.3.Polysaccharides1.4.4.Waxes1.4.5.Tannins1.4.6.Other Components1.5.Physical and Mechanical Properties2.Cork Extraction3.Production of Cork Based Products3.1.Disks and Cork Stoppers3.2.Granulates and Broken3.3.Composition Cork3.3.1.Floor and Wall Coverings3.3.2.Agglomerated Disks and Cork Stoppers3.3.3.Corkrubber3.4.Insulation Corkboard3.5.Other Specific Products4.Uses4.1.Stoppers4.2.Civil Construction4.3.Industrial Applications4.4.Automotive Industry4.5.Other Specific Uses5.Quality and Standardization5.1.Standardization and Testing5.2.Quality in Cork Production6.Economic Aspects6.1.Forestall Production6.2.Personnel and Companies6.3.Consumption of Products and Markets6.4.Producers7.Environmental and Toxicological Aspects7.1.Industrial Wastes7.2.Recycling and Treatments7.3.Emissions8.Legal Aspects</style></abstract><notes><style face="normal" font="default" size="100%">The following values have no corresponding Zotero field:&lt;br/&gt;periodical: Ullmann's Encyclopedia of Industrial Chemistry&lt;br/&gt;electronic-resource-num: 10.1002/14356007.f07_f01</style></notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>7</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Gil, Luis</style></author><author><style face="normal" font="default" size="100%">Moiteiro, Cristina</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Cork</style></title><secondary-title><style face="normal" font="default" size="100%">Ullmann's Encyclopedia of Industrial Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">composition (voyant)</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">insulation</style></keyword><keyword><style  face="normal" font="default" size="100%">products</style></keyword><keyword><style  face="normal" font="default" size="100%">stoppers</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2000</style></year></dates><publisher><style face="normal" font="default" size="100%">Wiley-VCH Verlag GmbH &amp; Co. KGaA</style></publisher><isbn><style face="normal" font="default" size="100%">9783527306732</style></isbn><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The article contains sections titled: 1.Introduction1.1.Definition and Origin1.2.History1.3.Morphology1.3.1.Microscopic Aspects1.3.2.Macroscopic Aspects1.4.Chemical Composition1.4.1.Suberin1.4.2.Lignin1.4.3.Polysaccharides1.4.4.Waxes1.4.5.Tannins1.4.6.Other Components1.5.Physical and Mechanical Properties2.Cork Extraction3.Production of Cork Based Products3.1.Disks and Cork Stoppers3.2.Granulates and Broken3.3.Composition Cork3.3.1.Floor and Wall Coverings3.3.2.Agglomerated Disks and Cork Stoppers3.3.3.Corkrubber3.4.Insulation Corkboard3.5.Other Specific Products4.Uses4.1.Stoppers4.2.Civil Construction4.3.Industrial Applications4.4.Automotive Industry4.5.Other Specific Uses5.Quality and Standardization5.1.Standardization and Testing5.2.Quality in Cork Production6.Economic Aspects6.1.Forestall Production6.2.Personnel and Companies6.3.Consumption of Products and Markets6.4.Producers7.Environmental and Toxicological Aspects7.1.Industrial Wastes7.2.Recycling and Treatments7.3.Emissions8.Legal Aspects</style></abstract></record></records></xml>