cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.6143600.v1
title: Genetic diversity and population genetic structure of the only population of Aoluguya Reindeer (<i>Rangifer tarandus</i>) in China

description: Aoluguya Reindeer is the only reindeer species in China and currently approximately 1000 Aoluguya Reindeer remain semi-domesticated. A relative low diversity estimate was found by investigating genetic variability and demographic history of its population. Mismatch distribution curve of its nucleotide sequences and neutral test indicate its population has not experienced expansion. Genetic diversity and population structure were also analysed by using its mtDNA and microsatellites technology. Statistical results of these analyses showed there were varying degrees of population inbreeding and suggested that gene flow existed among its populations at one time. Three mutation models were also used to detect the bottleneck effect of reindeer population. The genetic variation of eight populations is relatively small. In addition, the clustering program STRUCTURE was used to analyse Aoluguya Reindeer population structure, to determine its optimal <i>K</i> and first time to analyse the phylogenetic status of Aoluguya Reindeer among other reindeer subspecies. It is recommended that the government establish a natural conservation area in Aoluguya Reindeer growing geography, forbade the trade and hunting of Aoluguya Reindeer, and strengthen the protection of this endangered species.
DOI: 10.6084/m9.figshare.19768093.v1
title: Additional file 6 of Epigenetic regulation of innate immune memory in microglia

description: Additional file 6: Count table and differentially expressed genes for all comparisons in the primed mouse model (related to Figs. 1 and 4).
DOI: 10.6084/m9.figshare.8240540.v1
title: Additional file 9: of Comparative proteomic analysis provides novel insights into the regulation mechanism underlying papaya (Carica papaya L.) exocarp during fruit ripening process

description: Table S6. The information of the proteins involved in the cell-related process. (XLSX 10 kb)
DOI: 10.6084/m9.figshare.24268989
title: Fe and Zn-loaded cotton-sticks biochar and organic amendments improves chickpea production by enhancing ionic uptake and chemical properties of sandy soils

description: Low nutrient availability in sandy soils is a serious threat to crop productivity. The present study evaluated the effectiveness of cotton-sticks biochar, sugarcane press-mud, and vegetable compost on soil chemical properties and chickpea yield in sandy soils. Two chickpea varieties, Bittal-2016 and Noor-2019, were grown in soil amended with cotton-sticks biochar at 10 and 15 Mg ha<sup>−1</sup>; sugarcane press-mud at 10 and 15 Mg ha<sup>−1</sup>; vegetable compost at 10 and 15 Mg ha<sup>−1</sup>; cotton-sticks biochar at 10 and 15 Mg ha<sup>−1</sup> plus loaded with Fe/Zn including no amendment. Cotton-sticks biochar at 15 Mg ha<sup>−1</sup> loaded with Fe/Zn significantly increased chlorophyll (48.40), N (3.1, 2.5, and 3.9%), P (1.13%, 1.10, and 1.4%), and K (1.44, 2.26, and 1.27%) in root, shoot, and grains of var. Noor-2019. Soil amended with vegetable compost at 10 Mg ha<sup>−1</sup> and Fe/Zn-loaded biochar at 15 Mg ha<sup>−1</sup> exhibited a marked increase in shoot length (43.2 cm), root length (25.8 cm), root fresh weight (8.0 g), pods per plant (34), 100-grain weight (32.7 g), and grain yield (25.9 g) for var. Noor-2019. Amended soil with Fe/Zn-loaded biochar at 10 Mg ha<sup>−1</sup> depicted a remarkable increase in soil EC, pH, OM, and N by 2.12 dS m<sup>−1</sup>, 8.4, 0.67% and 0.20%, respectively. Conclusively, Fe/Zn-loaded cotton-sticks biochar at 15 Mg ha<sup>−1</sup> and vegetable compost at 10 Mg ha<sup>−1</sup> effectively improved the soil chemical properties, nutrient uptake, and yield of var. Noor-2019. Hence, cotton-sticks biochar could be used as eco-friendly approach for improving chickpea production in coarse-textured soils.
DOI: 10.6084/m9.figshare.24268989.v1
title: Fe and Zn-loaded cotton-sticks biochar and organic amendments improves chickpea production by enhancing ionic uptake and chemical properties of sandy soils

description: Low nutrient availability in sandy soils is a serious threat to crop productivity. The present study evaluated the effectiveness of cotton-sticks biochar, sugarcane press-mud, and vegetable compost on soil chemical properties and chickpea yield in sandy soils. Two chickpea varieties, Bittal-2016 and Noor-2019, were grown in soil amended with cotton-sticks biochar at 10 and 15 Mg ha<sup>−1</sup>; sugarcane press-mud at 10 and 15 Mg ha<sup>−1</sup>; vegetable compost at 10 and 15 Mg ha<sup>−1</sup>; cotton-sticks biochar at 10 and 15 Mg ha<sup>−1</sup> plus loaded with Fe/Zn including no amendment. Cotton-sticks biochar at 15 Mg ha<sup>−1</sup> loaded with Fe/Zn significantly increased chlorophyll (48.40), N (3.1, 2.5, and 3.9%), P (1.13%, 1.10, and 1.4%), and K (1.44, 2.26, and 1.27%) in root, shoot, and grains of var. Noor-2019. Soil amended with vegetable compost at 10 Mg ha<sup>−1</sup> and Fe/Zn-loaded biochar at 15 Mg ha<sup>−1</sup> exhibited a marked increase in shoot length (43.2 cm), root length (25.8 cm), root fresh weight (8.0 g), pods per plant (34), 100-grain weight (32.7 g), and grain yield (25.9 g) for var. Noor-2019. Amended soil with Fe/Zn-loaded biochar at 10 Mg ha<sup>−1</sup> depicted a remarkable increase in soil EC, pH, OM, and N by 2.12 dS m<sup>−1</sup>, 8.4, 0.67% and 0.20%, respectively. Conclusively, Fe/Zn-loaded cotton-sticks biochar at 15 Mg ha<sup>−1</sup> and vegetable compost at 10 Mg ha<sup>−1</sup> effectively improved the soil chemical properties, nutrient uptake, and yield of var. Noor-2019. Hence, cotton-sticks biochar could be used as eco-friendly approach for improving chickpea production in coarse-textured soils.
DOI: 10.6084/m9.figshare.24718423.v1
title: Individuals’ buying behaviors and attitudes towards frozen foods: The case of Eastern Mediterranean Region

description: The aim of this study is to determine the thoughts and attitudes of individuals towards frozen foods. Additionally, it is to reveal the factors that are effective in purchasing these products in the Eastern Mediterranean Region. The data of 484 individuals (<i>n</i> = 484) determined by sampling among the individuals in the region was the subject of this study. The data were obtained through face to face interviews during the period of Jan-2023. Individuals’ thoughts on frozen food consumption, purchasing behavior, preferences and attitudes were examined in the study. Factor analysis was used to determine individuals’ the factors affecting the frozen food consumption. Most of the individuals reported that frozen foods were stored for a long time. In addition, individuals are practical to use and make their life easier. Additionally, easy access is among the reasons why individuals’ prefer it. When buying frozen foods, the production and expiry date, brand, storage conditions on the label and packaging of the individuals are always among the criteria that are checked. The products with the highest frequency of preparing frozen food products at home are meat, chicken meatballs, etc. are products. Consumers see frozen foods as easy to use and safe. As a result, the production of purchased products by taking into account individuals’ preferences will increase the competitive advantage of the companies. Additionally, the development of the frozen food sector is thought to increase the welfare of rural areas. Also, it will offer new employment opportunities for women in rural areas.
DOI: 10.6084/m9.figshare.24596468
title: Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours

description: The usage of underutilized and available fruit by-products is a recent trend in food product development. The study investigated the effect of yellow maize flour (YMF) and pineapple pomace flour (PPF) on some physicochemical qualities, antioxidant properties, and sensory attributes of breadnut seeds flour (BSF)-based cookies. The three flours (BSF, YMF, and PPF) were blended, and sixteen runs were generated to develop the functional cookies (FC). These FCs were evaluated for proximate analysis. Three cookie samples: R4 (80.63% BSF; 18.12% YMF; 1.25% PPF), R12 (97.50% BSF; 0.00% YMF; 2.50% PPF) and R13 (95.00% BSF; 0.00% YMF; 5.00% PPF) were selected. The selected samples with control (100% whole wheat flour cookies) were evaluated for some physicochemical, antioxidant properties, and sensory attributes. The ash and fiber contents were significantly higher than the control. Increase in Vit. B<sub>2</sub> and Vit. C was observed as the addition of PPF was higher, while the K was found to be the highest mineral in all the samples. Insoluble dietary fiber was higher than insoluble fiber. The addition of different proportions of PPF to the flour blends significantly (<i>p</i> &lt; 0.05) reduced the <i>in vitro</i> protein digestibility and increased the <i>in vitro</i> starch digestibility of FC. The phenol and DPPH contents increased with a higher proportion of PPF. The color properties showed an increase in L* and b* values due to YMF, while the addition of PPF caused an increase in a* values. The sensory score of the R12 was favorable when compared with the control.
DOI: 10.6084/m9.figshare.24596468.v1
title: Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours

description: The usage of underutilized and available fruit by-products is a recent trend in food product development. The study investigated the effect of yellow maize flour (YMF) and pineapple pomace flour (PPF) on some physicochemical qualities, antioxidant properties, and sensory attributes of breadnut seeds flour (BSF)-based cookies. The three flours (BSF, YMF, and PPF) were blended, and sixteen runs were generated to develop the functional cookies (FC). These FCs were evaluated for proximate analysis. Three cookie samples: R4 (80.63% BSF; 18.12% YMF; 1.25% PPF), R12 (97.50% BSF; 0.00% YMF; 2.50% PPF) and R13 (95.00% BSF; 0.00% YMF; 5.00% PPF) were selected. The selected samples with control (100% whole wheat flour cookies) were evaluated for some physicochemical, antioxidant properties, and sensory attributes. The ash and fiber contents were significantly higher than the control. Increase in Vit. B<sub>2</sub> and Vit. C was observed as the addition of PPF was higher, while the K was found to be the highest mineral in all the samples. Insoluble dietary fiber was higher than insoluble fiber. The addition of different proportions of PPF to the flour blends significantly (<i>p</i> &lt; 0.05) reduced the <i>in vitro</i> protein digestibility and increased the <i>in vitro</i> starch digestibility of FC. The phenol and DPPH contents increased with a higher proportion of PPF. The color properties showed an increase in L* and b* values due to YMF, while the addition of PPF caused an increase in a* values. The sensory score of the R12 was favorable when compared with the control.
DOI: 10.6084/m9.figshare.24638877
title: Analysis market outlet choice of smallholder chickpea producers in Northwest part of Ethiopia

description: Chickpea is a popular food in Ethiopia and is an important source of income for many smallholder farmers. In order to promote chickpea cultivation and make it more economically viable, it is necessary to determine which markets are most suitable. Among the econometric models, the multivariate probit model is appropriate and was used to study the determinants affecting the choice of outlets for chickpea in the district. The model found that wholesalers and retailers (61% and 18% of total buyers, respectively) were the most likely to purchase chickpeas. Collectors (25% of buyers) and consumers (35% of buyers) are also important, but are less likely to succeed compared to the other market participants. Based on these results, the government and other stakeholders need to focus on developing infrastructure and improving access to credit to help farmers decide which market to target and choose the best one.
DOI: 10.6084/m9.figshare.24718423
title: Individuals’ buying behaviors and attitudes towards frozen foods: The case of Eastern Mediterranean Region

description: The aim of this study is to determine the thoughts and attitudes of individuals towards frozen foods. Additionally, it is to reveal the factors that are effective in purchasing these products in the Eastern Mediterranean Region. The data of 484 individuals (<i>n</i> = 484) determined by sampling among the individuals in the region was the subject of this study. The data were obtained through face to face interviews during the period of Jan-2023. Individuals’ thoughts on frozen food consumption, purchasing behavior, preferences and attitudes were examined in the study. Factor analysis was used to determine individuals’ the factors affecting the frozen food consumption. Most of the individuals reported that frozen foods were stored for a long time. In addition, individuals are practical to use and make their life easier. Additionally, easy access is among the reasons why individuals’ prefer it. When buying frozen foods, the production and expiry date, brand, storage conditions on the label and packaging of the individuals are always among the criteria that are checked. The products with the highest frequency of preparing frozen food products at home are meat, chicken meatballs, etc. are products. Consumers see frozen foods as easy to use and safe. As a result, the production of purchased products by taking into account individuals’ preferences will increase the competitive advantage of the companies. Additionally, the development of the frozen food sector is thought to increase the welfare of rural areas. Also, it will offer new employment opportunities for women in rural areas.
DOI: 10.6084/m9.figshare.24486667
title: Comparison of fatty acid composition in seed kernels of tea plant (<i>Camellia sinensis</i>), between conventional cultivars and albino cultivars

description: Woody plants are important sources of edible oil, and the tea plant (<i>Camellia sinensis</i>) is a new option. In this study, the contents and composition of fatty acids in seed kernels of 10 conventional cultivars and 4 albino cultivars were analyzed and compared by GC-MS. A total of 22 fatty acids were identified. The main fatty acids were oleic acid (C18:1<sup>Δ9</sup>) (9.1051–15.0670%), linoleic acid (C18:2<sup>Δ9,12</sup>) (3.6386–7.7231%), and palmitic acid (C16:0) (2.3660–3.9445%), respectively. The ratio of saturated fatty acids, monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids of albino cultivar “Zhonghuang 2” (ZH No.2) was 1.00:2.67:1.85, of which the proportion of MUFAs was significantly lower than those of most conventional cultivars and albino cultivar “Suyuhuang”. Therefore, it is necessary to determine the chemical constituents before the development and utilization of tea seeds, especially for albino cultivars. Furthermore, ZH No.2 could be chosen as parent for improving the fatty acid composition of tea seeds in the breeding project.
DOI: 10.6084/m9.figshare.24486667.v1
title: Comparison of fatty acid composition in seed kernels of tea plant (<i>Camellia sinensis</i>), between conventional cultivars and albino cultivars

description: Woody plants are important sources of edible oil, and the tea plant (<i>Camellia sinensis</i>) is a new option. In this study, the contents and composition of fatty acids in seed kernels of 10 conventional cultivars and 4 albino cultivars were analyzed and compared by GC-MS. A total of 22 fatty acids were identified. The main fatty acids were oleic acid (C18:1<sup>Δ9</sup>) (9.1051–15.0670%), linoleic acid (C18:2<sup>Δ9,12</sup>) (3.6386–7.7231%), and palmitic acid (C16:0) (2.3660–3.9445%), respectively. The ratio of saturated fatty acids, monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids of albino cultivar “Zhonghuang 2” (ZH No.2) was 1.00:2.67:1.85, of which the proportion of MUFAs was significantly lower than those of most conventional cultivars and albino cultivar “Suyuhuang”. Therefore, it is necessary to determine the chemical constituents before the development and utilization of tea seeds, especially for albino cultivars. Furthermore, ZH No.2 could be chosen as parent for improving the fatty acid composition of tea seeds in the breeding project.
DOI: 10.6084/m9.figshare.24755485
title: Effects of processing methods on phytate and tannin content of black small common beans (<i>Phaseolus vulgaris</i> L.) cultivated in Mozambique

description: Antinutritional factors (ANFs) are the most found chemical in legumes, including beans. This study was done to evaluate the effects of processing techniques on the anti-nutritional factors of common beans. Soaking in water alone, and soaking in sodium bicarbonate (0.05 %) solutions (1:3 in both cases), germination for 24- and 48-hours (at 25 °C), and conventional and pressure cooking, were applied. The dried and ground processed beans were subjected to analysis for phytate and tannin (vanillin-HCl, Burns). The ANFs were significantly affected by each treatment (<i>P</i> &lt; 0.05). Soaking the beans in water and sodium bicarbonate showed a reduction in phytate content of 17.79% and 27.32 %, respectively. The reduction in phytate content by 22.57% for germination of 24 hours and 34.95 % for 48 hours at 25 °C was achieved. The amount of phytate reduced by conventional cooking and pressure cooking was 33.29 % and 35.21 %, respectively. It was also illustrated that the soaking reduced the tannin content by 46.88 % for soaking in water and 54.76 % for soaking in sodium bicarbonate. Reductions in tannin content of 59.44% and 66.69% were obtained by 24-hour and 48-hour germination, respectively, while ordinary and pressure cooking showed tannin reductions of 69.81 % and 77.69 % respectively. Pressure cooking showed the highest reduction in the ANFs and greatly affected the phytate and tannin content, followed by ordinary cooking and germination for 48 hours. It was concluded that pressure cooking shows the highest reduction in phytate and tannin contents.
DOI: 10.6084/m9.figshare.24755485.v1
title: Effects of processing methods on phytate and tannin content of black small common beans (<i>Phaseolus vulgaris</i> L.) cultivated in Mozambique

description: Antinutritional factors (ANFs) are the most found chemical in legumes, including beans. This study was done to evaluate the effects of processing techniques on the anti-nutritional factors of common beans. Soaking in water alone, and soaking in sodium bicarbonate (0.05 %) solutions (1:3 in both cases), germination for 24- and 48-hours (at 25 °C), and conventional and pressure cooking, were applied. The dried and ground processed beans were subjected to analysis for phytate and tannin (vanillin-HCl, Burns). The ANFs were significantly affected by each treatment (<i>P</i> &lt; 0.05). Soaking the beans in water and sodium bicarbonate showed a reduction in phytate content of 17.79% and 27.32 %, respectively. The reduction in phytate content by 22.57% for germination of 24 hours and 34.95 % for 48 hours at 25 °C was achieved. The amount of phytate reduced by conventional cooking and pressure cooking was 33.29 % and 35.21 %, respectively. It was also illustrated that the soaking reduced the tannin content by 46.88 % for soaking in water and 54.76 % for soaking in sodium bicarbonate. Reductions in tannin content of 59.44% and 66.69% were obtained by 24-hour and 48-hour germination, respectively, while ordinary and pressure cooking showed tannin reductions of 69.81 % and 77.69 % respectively. Pressure cooking showed the highest reduction in the ANFs and greatly affected the phytate and tannin content, followed by ordinary cooking and germination for 48 hours. It was concluded that pressure cooking shows the highest reduction in phytate and tannin contents.
DOI: 10.6084/m9.figshare.24745038
title: Impact of dietary supplementation with cinnamon bark powder on broiler growth and carcass indices, small intestinal measurements, physico-chemical properties of meat and economics of production

description: The purpose of this study was to assess the possible impacts of cinnamon bark powder (CBP) on broiler chicken productivity in 34 days, body composition, meat physicochemical traits, and economics of broiler production. A total of 120 one-day-old Ross 308 broilers were in a completely randomized design (CRD) assigned to four treatments: 0, 2, 4, and 6 g CBP/kg basal diet (5 pens/treatment with 6 birds/pen). Growth and carcass indices, small intestinal (SI) dimensions, physicochemical properties, and efficiency of production were calculated. The results showed that feed consumption, feed cost, body composition, and breast color quality, except yellowness, were not affected by the treatments. The birds fed 2 g CBP/kg meal had greater (<i>P</i> &lt; 0.05) width and thickness of the SI and its sections than the control group and had the highest growth, production efficiency, and profitability ratios compared to other CBP groups. The pH of meat dropped considerably at increasing levels of dietary CBP. In conclusion, the addition of CBP, especially at a level of 2 g, had a positive effect on the SI dimensions, growth indices, and economic profitability of the broilers without altering their carcass traits or meat quality attributes.
DOI: 10.6084/m9.figshare.24745038.v1
title: Impact of dietary supplementation with cinnamon bark powder on broiler growth and carcass indices, small intestinal measurements, physico-chemical properties of meat and economics of production

description: The purpose of this study was to assess the possible impacts of cinnamon bark powder (CBP) on broiler chicken productivity in 34 days, body composition, meat physicochemical traits, and economics of broiler production. A total of 120 one-day-old Ross 308 broilers were in a completely randomized design (CRD) assigned to four treatments: 0, 2, 4, and 6 g CBP/kg basal diet (5 pens/treatment with 6 birds/pen). Growth and carcass indices, small intestinal (SI) dimensions, physicochemical properties, and efficiency of production were calculated. The results showed that feed consumption, feed cost, body composition, and breast color quality, except yellowness, were not affected by the treatments. The birds fed 2 g CBP/kg meal had greater (<i>P</i> &lt; 0.05) width and thickness of the SI and its sections than the control group and had the highest growth, production efficiency, and profitability ratios compared to other CBP groups. The pH of meat dropped considerably at increasing levels of dietary CBP. In conclusion, the addition of CBP, especially at a level of 2 g, had a positive effect on the SI dimensions, growth indices, and economic profitability of the broilers without altering their carcass traits or meat quality attributes.
DOI: 10.6084/m9.figshare.8240393
title: Additional file 3: of Transcriptome profiling revealed multiple genes and ECM-receptor interaction pathways that may be associated with breast cancer

description: Table S3. The 51 upregulated genes in breast cancer tissues. (XLSX 18 kb)
DOI: 10.6084/m9.figshare.8240435
title: Additional file 1: of Vaccination with synthetic long peptide formulated with CpG in an oil-in-water emulsion induces robust E7-specific CD8 T cell responses and TC-1 tumor eradication

description: Flow cytometry data presented in tabular form. (XLSX 48 kb)
DOI: 10.6084/m9.figshare.8240636
title: Additional file 1: of Genetic and morphological divergence among three closely related Phrynocephalus species (Agamidae)

description: Table S1. Mensural and meristic data, expressed as mean ± SE and range, collected from adults of three viviparous Phrynocephalus species. (XLS 60 kb)