cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.15156/bio/sh3618801.08fu
title: SH3618801.08FU

description: UNITE provides a unified way for delimiting, identifying, communicating, and working with DNA-based Species Hypotheses (SH). All fungal ITS sequences in the international nucleotide sequence databases are clustered to approximately the species level by applying a set of dynamic distance values (<0.5 - 3.0%). All species hypotheses are given a unique, stable name in the form of a DOI, and their taxonomic and ecological annotations are verified through distributed, web-based third-party annotation efforts. SHs are connected to a taxon name and its classification as far as possible (phylum, class, order, etc.) by taking into account identifications for all sequences in the SH. An automatically or manually designated sequence is chosen to represent each such SH. These sequences are released (https://unite.ut.ee/repository.php) for use by the scientific community in, for example, local sequence similarity searches and next-generation sequencing analysis pipelines. The system and the data are updated automatically as the number of public fungal ITS sequences grows.
DOI: 10.15156/bio/sh3618802.08fu
title: SH3618802.08FU

description: UNITE provides a unified way for delimiting, identifying, communicating, and working with DNA-based Species Hypotheses (SH). All fungal ITS sequences in the international nucleotide sequence databases are clustered to approximately the species level by applying a set of dynamic distance values (<0.5 - 3.0%). All species hypotheses are given a unique, stable name in the form of a DOI, and their taxonomic and ecological annotations are verified through distributed, web-based third-party annotation efforts. SHs are connected to a taxon name and its classification as far as possible (phylum, class, order, etc.) by taking into account identifications for all sequences in the SH. An automatically or manually designated sequence is chosen to represent each such SH. These sequences are released (https://unite.ut.ee/repository.php) for use by the scientific community in, for example, local sequence similarity searches and next-generation sequencing analysis pipelines. The system and the data are updated automatically as the number of public fungal ITS sequences grows.
DOI: 10.15156/bio/sh3618803.08fu
title: SH3618803.08FU

description: UNITE provides a unified way for delimiting, identifying, communicating, and working with DNA-based Species Hypotheses (SH). All fungal ITS sequences in the international nucleotide sequence databases are clustered to approximately the species level by applying a set of dynamic distance values (<0.5 - 3.0%). All species hypotheses are given a unique, stable name in the form of a DOI, and their taxonomic and ecological annotations are verified through distributed, web-based third-party annotation efforts. SHs are connected to a taxon name and its classification as far as possible (phylum, class, order, etc.) by taking into account identifications for all sequences in the SH. An automatically or manually designated sequence is chosen to represent each such SH. These sequences are released (https://unite.ut.ee/repository.php) for use by the scientific community in, for example, local sequence similarity searches and next-generation sequencing analysis pipelines. The system and the data are updated automatically as the number of public fungal ITS sequences grows.
DOI: 10.15156/bio/sh3618804.08fu
title: SH3618804.08FU

description: UNITE provides a unified way for delimiting, identifying, communicating, and working with DNA-based Species Hypotheses (SH). All fungal ITS sequences in the international nucleotide sequence databases are clustered to approximately the species level by applying a set of dynamic distance values (<0.5 - 3.0%). All species hypotheses are given a unique, stable name in the form of a DOI, and their taxonomic and ecological annotations are verified through distributed, web-based third-party annotation efforts. SHs are connected to a taxon name and its classification as far as possible (phylum, class, order, etc.) by taking into account identifications for all sequences in the SH. An automatically or manually designated sequence is chosen to represent each such SH. These sequences are released (https://unite.ut.ee/repository.php) for use by the scientific community in, for example, local sequence similarity searches and next-generation sequencing analysis pipelines. The system and the data are updated automatically as the number of public fungal ITS sequences grows.
DOI: 10.15156/bio/sh3618805.08fu
title: SH3618805.08FU

description: UNITE provides a unified way for delimiting, identifying, communicating, and working with DNA-based Species Hypotheses (SH). All fungal ITS sequences in the international nucleotide sequence databases are clustered to approximately the species level by applying a set of dynamic distance values (<0.5 - 3.0%). All species hypotheses are given a unique, stable name in the form of a DOI, and their taxonomic and ecological annotations are verified through distributed, web-based third-party annotation efforts. SHs are connected to a taxon name and its classification as far as possible (phylum, class, order, etc.) by taking into account identifications for all sequences in the SH. An automatically or manually designated sequence is chosen to represent each such SH. These sequences are released (https://unite.ut.ee/repository.php) for use by the scientific community in, for example, local sequence similarity searches and next-generation sequencing analysis pipelines. The system and the data are updated automatically as the number of public fungal ITS sequences grows.
DOI: 10.15156/bio/sh3618806.08fu
title: SH3618806.08FU

description: UNITE provides a unified way for delimiting, identifying, communicating, and working with DNA-based Species Hypotheses (SH). All fungal ITS sequences in the international nucleotide sequence databases are clustered to approximately the species level by applying a set of dynamic distance values (<0.5 - 3.0%). All species hypotheses are given a unique, stable name in the form of a DOI, and their taxonomic and ecological annotations are verified through distributed, web-based third-party annotation efforts. SHs are connected to a taxon name and its classification as far as possible (phylum, class, order, etc.) by taking into account identifications for all sequences in the SH. An automatically or manually designated sequence is chosen to represent each such SH. These sequences are released (https://unite.ut.ee/repository.php) for use by the scientific community in, for example, local sequence similarity searches and next-generation sequencing analysis pipelines. The system and the data are updated automatically as the number of public fungal ITS sequences grows.
DOI: 10.15156/bio/sh3618807.08fu
title: SH3618807.08FU

description: UNITE provides a unified way for delimiting, identifying, communicating, and working with DNA-based Species Hypotheses (SH). All fungal ITS sequences in the international nucleotide sequence databases are clustered to approximately the species level by applying a set of dynamic distance values (<0.5 - 3.0%). All species hypotheses are given a unique, stable name in the form of a DOI, and their taxonomic and ecological annotations are verified through distributed, web-based third-party annotation efforts. SHs are connected to a taxon name and its classification as far as possible (phylum, class, order, etc.) by taking into account identifications for all sequences in the SH. An automatically or manually designated sequence is chosen to represent each such SH. These sequences are released (https://unite.ut.ee/repository.php) for use by the scientific community in, for example, local sequence similarity searches and next-generation sequencing analysis pipelines. The system and the data are updated automatically as the number of public fungal ITS sequences grows.
DOI: 10.15156/bio/sh3618808.08fu
title: SH3618808.08FU

description: UNITE provides a unified way for delimiting, identifying, communicating, and working with DNA-based Species Hypotheses (SH). All fungal ITS sequences in the international nucleotide sequence databases are clustered to approximately the species level by applying a set of dynamic distance values (<0.5 - 3.0%). All species hypotheses are given a unique, stable name in the form of a DOI, and their taxonomic and ecological annotations are verified through distributed, web-based third-party annotation efforts. SHs are connected to a taxon name and its classification as far as possible (phylum, class, order, etc.) by taking into account identifications for all sequences in the SH. An automatically or manually designated sequence is chosen to represent each such SH. These sequences are released (https://unite.ut.ee/repository.php) for use by the scientific community in, for example, local sequence similarity searches and next-generation sequencing analysis pipelines. The system and the data are updated automatically as the number of public fungal ITS sequences grows.
DOI: 10.15156/bio/sh3618809.08fu
title: SH3618809.08FU

description: UNITE provides a unified way for delimiting, identifying, communicating, and working with DNA-based Species Hypotheses (SH). All fungal ITS sequences in the international nucleotide sequence databases are clustered to approximately the species level by applying a set of dynamic distance values (<0.5 - 3.0%). All species hypotheses are given a unique, stable name in the form of a DOI, and their taxonomic and ecological annotations are verified through distributed, web-based third-party annotation efforts. SHs are connected to a taxon name and its classification as far as possible (phylum, class, order, etc.) by taking into account identifications for all sequences in the SH. An automatically or manually designated sequence is chosen to represent each such SH. These sequences are released (https://unite.ut.ee/repository.php) for use by the scientific community in, for example, local sequence similarity searches and next-generation sequencing analysis pipelines. The system and the data are updated automatically as the number of public fungal ITS sequences grows.
DOI: 10.15468/dl.jc6czm
title: Occurrence Download

description: A dataset containing 46416 species occurrences available in GBIF matching the query:
{
 "DatasetKey" : [
 "is The Taiwan Roadkill Observation Network Data Set."
 ]
}

 The dataset includes 46416 records from 1 constituent datasets; see https://api.gbif.org/v1/occurrence/download/0021761-250402121839773/datasets/export for details.
 
Data from some individual datasets included in this download may be licensed under less restrictive terms.
DOI: 10.6084/m9.figshare.14327298
title: The best late season peaches profile

description: Abstract This work aimed to determine the best late season peaches profile via a Best Worst Discrete Choice Experiment. The survey was performed in the city of Zaragoza - Spain, in October 2008. In total, 316 people stated their preferences towards late season peaches. On average, a peach produced in the Calanda area with Protected Designation of Origin (PDO), weighting around 254 g and conditioned in normal packaging or in bulk, may be considered the best late season peach. Among different types of analyzed consumers, all preferred peaches with PDO, produced in the Calanda area. Regarding to fruit size, for many types of consumers, the bigger the better. Only for women and consumers over 50 years old, medium size peaches are preferable to the largest ones. In addition to the fruit size, market segmentation should consider the different kinds of packaging.
DOI: 10.6084/m9.figshare.14327301
title: Hygienic-sanitary conditions of meals sold in food trucks on the streets of Maputo Downtown

description: Abstract The sale of meals in food trucks on the streets of Downtown Maputo City (Mozambique) is increasing. However, the consumption of meals sold on the street is a risk to the health of the consumer due to the precarious practices of hygiene and care by the sellers. This study aimed to evaluate the hygienic-sanitary conditions of the food trucks on the streets of Maputo's Downtown. Thirty-three food trucks were evaluated. The owners of the vehicles were submitted to a questionnaire with semi-structured questions, and a check list to observe the implementation of good practices during the preparation and selling of the meals. Approximately 90% of the food trucks owners were female; 39.39% had secondary education level, 30.30% basic level, 27.27% primary level and 3.03% had no formal education. About 33.33% of the vendors did not have any training on meals preparation and selling. More than 50% of the vendors had white coat in good condition. Adornments were observed in 21.21%, and hand washing in 63.63% of the sellers. Only 24.24% of the vendors had clean, easy-to-carry containers for garbage disposal. The periodicity of the vehicle cleaning varied among sellers; 51.52% cleaned their vehicles daily, 24.24% every second day and 24.24% weekly. In the mediations of the selling place, we observed foci of insalubrity such as accumulations of trash, weeds and rubble. More than half of the vendors had never heard about the legislation regarding the meal selling and had never been surveyed by any entity. Overall hygienic-sanitary conditions were satisfactory in 50% of the surveyed vendors. However, the vehicles were not appropriate for selling meals; the environment of sale, sanitation and waste management need to be improved. Integral and ongoing training of vendors need to be done; legal entities should certify and monitor the activity.
DOI: 10.6084/m9.figshare.14327301.v1
title: Hygienic-sanitary conditions of meals sold in food trucks on the streets of Maputo Downtown

description: Abstract The sale of meals in food trucks on the streets of Downtown Maputo City (Mozambique) is increasing. However, the consumption of meals sold on the street is a risk to the health of the consumer due to the precarious practices of hygiene and care by the sellers. This study aimed to evaluate the hygienic-sanitary conditions of the food trucks on the streets of Maputo's Downtown. Thirty-three food trucks were evaluated. The owners of the vehicles were submitted to a questionnaire with semi-structured questions, and a check list to observe the implementation of good practices during the preparation and selling of the meals. Approximately 90% of the food trucks owners were female; 39.39% had secondary education level, 30.30% basic level, 27.27% primary level and 3.03% had no formal education. About 33.33% of the vendors did not have any training on meals preparation and selling. More than 50% of the vendors had white coat in good condition. Adornments were observed in 21.21%, and hand washing in 63.63% of the sellers. Only 24.24% of the vendors had clean, easy-to-carry containers for garbage disposal. The periodicity of the vehicle cleaning varied among sellers; 51.52% cleaned their vehicles daily, 24.24% every second day and 24.24% weekly. In the mediations of the selling place, we observed foci of insalubrity such as accumulations of trash, weeds and rubble. More than half of the vendors had never heard about the legislation regarding the meal selling and had never been surveyed by any entity. Overall hygienic-sanitary conditions were satisfactory in 50% of the surveyed vendors. However, the vehicles were not appropriate for selling meals; the environment of sale, sanitation and waste management need to be improved. Integral and ongoing training of vendors need to be done; legal entities should certify and monitor the activity.
DOI: 10.6084/m9.figshare.14327302
title: Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads

description: Abstract Celiac disease is characterized by the body’s inability to digest gluten in the small intestine, and the dietary treatment consists of avoiding foods that contain this protein. Potato peel, pumpkin seeds, and quinoa are ingredients that can be used to produce gluten-free bread. The aim of this work was to evaluate chemical and sensory characteristics of gluten-free breads consisting of the idea to compare both made with traditional ingredients and with the addition of Potato Peel Flour (PPF), Pumpkin Seed Flour (PSF), and Quinoa Flour (QF). Sensory analysis of the prepared gluten-free breads and chemical analysis of the alternative flours were performed, as well as the formulations developed. The bread formulation with traditional flours and starches that obtained the highest acceptance in the sensory evaluation was used as a base to prepare three bread formulations, with 2.5%, 5.0%, and 7.5% of each alternative flours. Regarding the chemical analysis of the flours, carbohydrate concentrations of PPF and QF did not differ statistically. Lipid, protein, and ash levels in PSF were significantly higher than those in the other flours. Carbohydrate, ash, and lipid contents of the three formulations made with alternative flours showed no significant differences. The formulation with 5.0% of the alternative flours had higher sensory acceptance. The results showed that the alternative flours used are viable alternatives for the production of gluten-free breads, making it possible to improve the diet of part of the population with celiac disease by increasing the nutritional contents of minerals, lipids, and proteins.
DOI: 10.6084/m9.figshare.14327302.v1
title: Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads

description: Abstract Celiac disease is characterized by the body’s inability to digest gluten in the small intestine, and the dietary treatment consists of avoiding foods that contain this protein. Potato peel, pumpkin seeds, and quinoa are ingredients that can be used to produce gluten-free bread. The aim of this work was to evaluate chemical and sensory characteristics of gluten-free breads consisting of the idea to compare both made with traditional ingredients and with the addition of Potato Peel Flour (PPF), Pumpkin Seed Flour (PSF), and Quinoa Flour (QF). Sensory analysis of the prepared gluten-free breads and chemical analysis of the alternative flours were performed, as well as the formulations developed. The bread formulation with traditional flours and starches that obtained the highest acceptance in the sensory evaluation was used as a base to prepare three bread formulations, with 2.5%, 5.0%, and 7.5% of each alternative flours. Regarding the chemical analysis of the flours, carbohydrate concentrations of PPF and QF did not differ statistically. Lipid, protein, and ash levels in PSF were significantly higher than those in the other flours. Carbohydrate, ash, and lipid contents of the three formulations made with alternative flours showed no significant differences. The formulation with 5.0% of the alternative flours had higher sensory acceptance. The results showed that the alternative flours used are viable alternatives for the production of gluten-free breads, making it possible to improve the diet of part of the population with celiac disease by increasing the nutritional contents of minerals, lipids, and proteins.
DOI: 10.6084/m9.figshare.14327305
title: Study of mass transfer during osmotic treatment of chicken cuts with different salt solutions

description: Abstract Potassium chloride (KCl) can be used as a substitute for NaCl in meat products. The aim of this work was to study the mass transfer (MT) during osmotic treatment of chicken breast cuts immersed in salt solutions of varying amounts of NaCl and KCl. The experiments were carried out using salt solutions of three different formulations: (A) 100% NaCI, (B) 50% NaCl and 50% KCl, and (C) 100% KCl; solutions were kept under stirring, containing 1:10 (m/m) of salt; solution temperature was of about 1 °C. MT was characterized by evaluating water gain (WG), salt gain (SG), weight gain (WG) and apparent diffusion coefficient of water (Dap) of chicken parts. The results showed that substitution of NaCI for KCI was effective, since with formulation (B) chicken meat showed higher salt absorption in comparison to the formulation (A). At the end of 6 hours of curing the samples showed an WG increase between 10.5% and 11.0%, with no significant differences between the treatments. Samples treated with formulation (B) had higher SG values, totaling 3.77 g salt 100 g -1 of initial sample and consequently led to a higher apparent diffusion coefficient of water in the meat. Treatment with formulation (A) led to lower WG and GS parameters when compared with the other formulations due to less intense osmotic effect caused by this.
DOI: 10.6084/m9.figshare.14327305.v1
title: Study of mass transfer during osmotic treatment of chicken cuts with different salt solutions

description: Abstract Potassium chloride (KCl) can be used as a substitute for NaCl in meat products. The aim of this work was to study the mass transfer (MT) during osmotic treatment of chicken breast cuts immersed in salt solutions of varying amounts of NaCl and KCl. The experiments were carried out using salt solutions of three different formulations: (A) 100% NaCI, (B) 50% NaCl and 50% KCl, and (C) 100% KCl; solutions were kept under stirring, containing 1:10 (m/m) of salt; solution temperature was of about 1 °C. MT was characterized by evaluating water gain (WG), salt gain (SG), weight gain (WG) and apparent diffusion coefficient of water (Dap) of chicken parts. The results showed that substitution of NaCI for KCI was effective, since with formulation (B) chicken meat showed higher salt absorption in comparison to the formulation (A). At the end of 6 hours of curing the samples showed an WG increase between 10.5% and 11.0%, with no significant differences between the treatments. Samples treated with formulation (B) had higher SG values, totaling 3.77 g salt 100 g -1 of initial sample and consequently led to a higher apparent diffusion coefficient of water in the meat. Treatment with formulation (A) led to lower WG and GS parameters when compared with the other formulations due to less intense osmotic effect caused by this.
DOI: 10.6084/m9.figshare.14327307
title: Correlation of polyphenol content and antioxidant capacity of selected teas and tisanes from Brazilian market

description: Abstract In this work, it was evaluated the phenolic content, redox behavior and antioxidant capacity of several selected teas and tisanes from Brazilian market. The samples were classified as simple (single herb) or composed (blend of two or more herbs). In addition, complementary multivariate statistical approaches were used to identify the correlation and interdependence between the amount of major phytocomponents, such as phenols and flavonoids, as well as the antioxidant activity of the products. Results showed that the total polyphenol and total flavonoid concentrations are correlated to thermodynamic feasibility of reactive oxygen species reduction. The statistical modeling differentiated the results datasets in principal components, whose flavonoid content presented itself as the main parameter to segregate data between simple and composed products. On the other hand, the whole polyphenol content, in both teas and tisanes, was more relevant regarding their antioxidant capacity than the flavonoids content. Considering that the manufactures do not display the real amount of each herb in the labels of the composed products, it was not possible to confirm whether the blends of several species lead to a substantial enhancement on their antioxidant capacity. Furthermore, the redox profile and overall polyphenol content suggest that the consumption of green and black teas as well as traditional yerba mate may be worthwhile in preventing ailments associated with oxidative stress in Brazilian population. Notwithstanding, further clinical studies are required to validate this hypothesis.