Resultados de investigación

The representation of PCoA in RGB space as showed in the Atlas (a) and the resulting haplotype map (b) for 36 specimens of Limenitis lorquini., Peer reviewed

Haplotype maps for 36 specimens of Limenitis lorquini (a) and 102 specimens of Limenitis arthemis (b)., Peer reviewed

PCoA (a) and haplotype network (b) for 36 specimens of Limenitis lorquini. Because colors assigned to haplotypes are the same for the PCoA and the haplotype network, it is possible to easily identify same haplotypes in the two plots., Peer reviewed

Values for all species in the Atlas are depicted as grey bubbles and the species of interest (Limenitis lorquini) is represented by a purple dot. The black lines represent median values for all species of the Atlas., Peer reviewed

Excel file including: Proximate composition and physicochemical parameters of porcine organs, antioxidant activity of pork organs (ABTS, DPPH and FRAP), total nucleotides (mg nucleotide/100g organ), free amino acids (mg amino acid/g organ), and total amino acids (mg amino acid/g organ)., The increase in world population has generated a higher demand for quality proteins, increasing the production in meat industry but also the generation of thousands of tons of by-products, with a negative economic and environmental impact. The valorisation of slaughterhouse by-products by giving by-products a new use as food ingredient is one of the best strategies to add value while reducing environmental damage. Flavour is one of the most influential parameters in the purchasing decision of consumers, and in meat products it is mostly influenced by the content in free amino acids and nucleotides. In this study, the potential of 4 pork organs (liver, kidney, lung, and brain) as a source of flavour-related substances was investigated. Liver proved to be the organ showing the highest content of free and total amino acids related to taste, while kidney was the organ with the highest content of umami nucleotides. The results of the Taste Activity Value indicated that umami, sweet, and bittersweet amino acids are main responsible for the taste of the organs. On the other hand, the synergy between amino acids and nucleotides in relation with umami taste was determined, showing liver and kidney the best values in Equivalent Umami Content. In addition, the antioxidant activity of the organs was determined, and liver and kidney showed the highest antioxidant activity in all assays (p < 0.05). In conclusion, pork organs, especially liver and kidney, may be good candidates to be used as raw materials to produce functional flavouring ingredients., This work was supported by the Project PID2020-119684RB-I00 and grant PRE2021-100576 to MILM funded by MCIN/ AEI /10.13039/501100011033 and European Social Fund are acknowledged. The Accreditation as Center of Excellence Severo Ochoa CEX2021-001189-S funded by MCIN/AEI / 10.13039/501100011033 is also fully acknowledged, With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S), Peer reviewed

MMC S1. The optimization process of the RFCN structure and hyperparamters in FT_RFCN are illustrated in detail., Peer reviewed

The dataset consist of one file with contains measurement data from the weather station of the MAGIC telescope from the year 2003 until 2023. Due to the long series of measurements, various quality assurance measures were carried out, such as removing obviously incorrect values from an individual measurement sensor. The format of the file is HDF5 and contains various columns as described by the metadata file., Peer reviewed

With the institutional support of the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2019-000928-S)., No

Sanger sequencing results from the CASR gene analysis in the F2 generation CaSR_F2., Peer reviewed

5 figures, 1 table.-- Under a Creative Commons License BY NC ND 4.0, https://creativecommons.org/licenses/by-nc-nd/4.0/., Fig. S1. Temperature profile along the reactor at 500 ºC. Left: at 6 kg/h; right: at 9 kg/h. Fig. S2. TG and DTG curves of PS. Fig. S3. Some images of the operational issues related to feed screw blockages and polystyrene blocks formation. Fig. S4. Volatile residence time variation as a function of PS feeding rate. Fig. S5. Spectrum analysis GC. Table S1. GC/MS analysis. Volatiles residence time estimation: To calculate the residence time of volatiles released during the pyrolysis of PS (polystyrene), various parameters need to be considered. These include the volume available for the feedstock in the auger, which depends on the auger diameter and the design of the auger pitch, as well as different process parameters such as the feed rate and the density of volatiles., Peer reviewed