cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.15468/dl.me76f9
title: Occurrence Download

description: A dataset containing 491883 species occurrences available in GBIF matching the query:
{
 "and" : [
 "SpeciesKey is one of (Passerella iliaca)",
 "BasisOfRecord is one of (Human Observation, Observation, Occurrence evidence)",
 "Year is greater than or equal to 1951",
 "Year is less than or equal to 2024",
 "Month is greater than or equal to April",
 "Month is less than or equal to July",
 "HasCoordinate is true",
 "HasGeospatialIssue is false",
 "OccurrenceStatus is Present"
 ]
}

 The dataset includes 491883 records from 20 constituent datasets; see https://api.gbif.org/v1/occurrence/download/0035703-251120083545085/datasets/export for details.
 
Data from some individual datasets included in this download may be licensed under less restrictive terms.
DOI: 10.3535/xnk-hfq-l2t
title: Diarsia dahlii Hübner, 1813

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/zd8-l60-12y
title: Catoptria furcatellus Zetterstedt, 1840

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/906-k7k-sml
title: Catoptria furcatellus Zetterstedt, 1840

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/0kl-8t3-x73
title: Acronicta (Jocheaera) alni (Linnaeus, 1767)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/894-7j9-s08
title: Leucania (Leucania) comma Linnaeus, 1761

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/0bs-9ya-h8l
title: Agriphila straminella [Denis & Schiffermüller], 1775

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/bes-pvx-3jd
title: Acronicta (Viminia) auricoma ([Denis & Schiffermüller], 1775)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/8ez-aav-273
title: Katha depressa (Esper, 1786)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/t4w-l6s-y9d
title: Leucania (Leucania) comma Linnaeus, 1761

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/e9r-mrq-0st
title: Agriphila inquinatella [Denis & Schiffermüller], 1775

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/6w2-ny1-znv
title: Agriphila straminella [Denis & Schiffermüller], 1775

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/xc1-q3m-ayy
title: Leucania (Leucania) comma Linnaeus, 1761

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/7am-yj5-gh6
title: Agriades Hübner, 1819

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/yw9-7ax-wya
title: Pyralis farinalis Linnaeus, 1758

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/5bv-7eg-9vt
title: Autographa gamma (Linnaeus, 1758)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/6ex-p9c-49b
title: Homoeosoma sinuella Fabricius, 1794

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/jgr-ylg-reh
title: Staurophora celsia Linnaeus, 1758

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/v6v-g9f-stw
title: Mythimna (Mythimna) conigera [Denis & Schiffermüller], 1775

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/fm7-skc-aee
title: Amphipoea fucosa Freyer, 1830

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/mf6-4t3-tl8
title: Tholera cespitis [Denis & Schiffermüller], 1775

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/an6-bpl-rp9
title: Denisia stipella (Linnaeus, 1758)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/d82-zxz-8rn
title: Tholera cespitis [Denis & Schiffermüller], 1775

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.6084/m9.figshare.29348435
title: Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality

description: The influence of substituting barley malt with milled rice on the sensory and chemical characteristics of nonalcoholic beers (NAB) was investigated. Physicochemical and volatile analyses were conducted on the NABs. Original gravities ranged from 6.71% w/w (100% barley malt) to 7.15% w/w (100% rice), with alcohol contents between 0.33% v/v (70% barley/30 %rice) and 0.45 % v/v (100% rice). Color decreased from 10.8 EBC (100% barley malt) to 3.3 EBC (100% rice). Descriptive analysis sensory evaluations by trained panelists in the United States and European Union were used to characterize the sensory profiles of the NABs. Principal component analysis showed strong correlations between sensory and analytical data, with the first two components explaining 77.42% of variance. Barley malt contributed “worty” descriptors linked to aldehydes (e.g. methional), whereas NABs brewed with ARoma 22 rice exhibited “vanilla” notes associated with elevated 2-acetyl-1-pyrroline. Regional preferences differed between the trained panels: the U.S. panel favored the 70% barley/30% rice blend, while the E.U. panel preferred 30% barley/70% rice. These findings highlight rice’s potential as a malt substitute and the need to tailor flavor profiles to regional preferences in NAB development.
DOI: 10.6084/m9.figshare.29348435.v1
title: Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality

description: The influence of substituting barley malt with milled rice on the sensory and chemical characteristics of nonalcoholic beers (NAB) was investigated. Physicochemical and volatile analyses were conducted on the NABs. Original gravities ranged from 6.71% w/w (100% barley malt) to 7.15% w/w (100% rice), with alcohol contents between 0.33% v/v (70% barley/30 %rice) and 0.45 % v/v (100% rice). Color decreased from 10.8 EBC (100% barley malt) to 3.3 EBC (100% rice). Descriptive analysis sensory evaluations by trained panelists in the United States and European Union were used to characterize the sensory profiles of the NABs. Principal component analysis showed strong correlations between sensory and analytical data, with the first two components explaining 77.42% of variance. Barley malt contributed “worty” descriptors linked to aldehydes (e.g. methional), whereas NABs brewed with ARoma 22 rice exhibited “vanilla” notes associated with elevated 2-acetyl-1-pyrroline. Regional preferences differed between the trained panels: the U.S. panel favored the 70% barley/30% rice blend, while the E.U. panel preferred 30% barley/70% rice. These findings highlight rice’s potential as a malt substitute and the need to tailor flavor profiles to regional preferences in NAB development.
DOI: 10.6084/m9.figshare.29610735
title: Metabolome analyses of two varieties of Anhua dark tea

description: We performed volatile and nonvolatile metabolome analysis of Zhuyeqi (Z) and Baihaozao (B) dark teas during three stages of tea processing: (1) after withering and kneading (S), (2) after pile-fermenting (M), and (3) during drying and second kneading (Z). Our results indicate that the Z variety was rich in glycerophospholipids, isoflavonoids, morphinans, organic oxides, organic phosphonic acids, purines, and thiadiazines. A total of 427 metabolites were differentially accumulated between Z and B during three stages of processing (S, M, and Z). These metabolites were significantly enriched in ABC transporters, flavonoid biosynthesis, tyrosine metabolism, glutamic acid, linoleic acid metabolism, etc. Epicatechin, phenylacetic acid, (-)-cis-carveol, and neochlorogenic acid had higher levels in Z. Forty-three volatile compounds were differentially accumulated in BvsZ and their accumulation levels were affected by processing. The variety Z had a higher relative percentage of alcohols, and esters. Forty-six of the 75 substances contributed to the tea aroma. ZT had compounds with higher ROAV values such as furan (caramel-like and sweet fruity), 2-pentyl- (green beans, vegetable), heptanal (citrus, fatty, and rancid), and others. In total, 113 unique flavors were associated with substances that accumulated at higher levels in ZT. Our results suggest that Z offers a better composition and flavor profile than B due to the higher quantities of several health beneficial and taste-related compounds at the same processing stages.
DOI: 10.6084/m9.figshare.29610735.v1
title: Metabolome analyses of two varieties of Anhua dark tea

description: We performed volatile and nonvolatile metabolome analysis of Zhuyeqi (Z) and Baihaozao (B) dark teas during three stages of tea processing: (1) after withering and kneading (S), (2) after pile-fermenting (M), and (3) during drying and second kneading (Z). Our results indicate that the Z variety was rich in glycerophospholipids, isoflavonoids, morphinans, organic oxides, organic phosphonic acids, purines, and thiadiazines. A total of 427 metabolites were differentially accumulated between Z and B during three stages of processing (S, M, and Z). These metabolites were significantly enriched in ABC transporters, flavonoid biosynthesis, tyrosine metabolism, glutamic acid, linoleic acid metabolism, etc. Epicatechin, phenylacetic acid, (-)-cis-carveol, and neochlorogenic acid had higher levels in Z. Forty-three volatile compounds were differentially accumulated in BvsZ and their accumulation levels were affected by processing. The variety Z had a higher relative percentage of alcohols, and esters. Forty-six of the 75 substances contributed to the tea aroma. ZT had compounds with higher ROAV values such as furan (caramel-like and sweet fruity), 2-pentyl- (green beans, vegetable), heptanal (citrus, fatty, and rancid), and others. In total, 113 unique flavors were associated with substances that accumulated at higher levels in ZT. Our results suggest that Z offers a better composition and flavor profile than B due to the higher quantities of several health beneficial and taste-related compounds at the same processing stages.
DOI: 10.3535/8dm-yq8-93l
title: Leucania (Leucania) comma Linnaeus, 1761

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/fdg-r18-bfq
title: Boloria Moore, 1900

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/rsg-yvj-q4f
title: Mythimna (Mythimna) conigera [Denis & Schiffermüller], 1775

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.6084/m9.figshare.30437094
title: Metabolomic insights into the aging process of <i>Citrus reticulata</i> cv. ‘Dahongpao’ peel

description: This study investigated the changes in the volatile metabolome of <i>C. reticulata</i> cv. “Dahongpao” (Chuanchenpi) after aging for 1, 2, and 3 y. Using Headspace Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry, we analyzed Chenpi samples aged for 1 (CR1), 2 (CR2), and 3 (CR3) years. A total of 782 distinct volatile metabolites were provisionally identified, with terpenoids (28.52%), esters (14.45%), ketones (9.97%), heterocyclic compounds (8.44%), and alcohols (8.18%) being the predominant classes. Multivariate statistical analyses (PCA and OPLS-DA) revealed clear differentiation in volatile profiles among the three aging groups. Comparative analysis showed a net decrease in volatiles from CR1 to CR2, but a significant net up-accumulation of diverse compounds from CR1 to CR3, and particularly from CR2 to CR3. The 3 y Chenpi exhibited the most complex and enriched volatile signature, characterized by significantly higher levels of specific terpenoids (bicyclo[3.1.1]hept-3-en-2-one, 4,6,6-trimethyl-; 2-methyl-6-methyleneocta-2,7-dien-4-one), phenols (phenol, 2-propyl-), aldehydes (2-nonenal (Z)), and unique nitrogen (acetonitrile, 2,2’-iminobis-) and sulfur-containing compounds. KEGG pathway analysis highlighted significant enrichment in secondary metabolite biosynthesis, especially terpenoid pathways, which intensified with aging. These findings demostrate that 3 y of aging substantially enhances the aromatic complexity of Dahongpao Chenpi, offering strategies for quality standards, processing, and industrial application.
DOI: 10.6084/m9.figshare.30437094.v1
title: Metabolomic insights into the aging process of <i>Citrus reticulata</i> cv. ‘Dahongpao’ peel

description: This study investigated the changes in the volatile metabolome of <i>C. reticulata</i> cv. “Dahongpao” (Chuanchenpi) after aging for 1, 2, and 3 y. Using Headspace Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry, we analyzed Chenpi samples aged for 1 (CR1), 2 (CR2), and 3 (CR3) years. A total of 782 distinct volatile metabolites were provisionally identified, with terpenoids (28.52%), esters (14.45%), ketones (9.97%), heterocyclic compounds (8.44%), and alcohols (8.18%) being the predominant classes. Multivariate statistical analyses (PCA and OPLS-DA) revealed clear differentiation in volatile profiles among the three aging groups. Comparative analysis showed a net decrease in volatiles from CR1 to CR2, but a significant net up-accumulation of diverse compounds from CR1 to CR3, and particularly from CR2 to CR3. The 3 y Chenpi exhibited the most complex and enriched volatile signature, characterized by significantly higher levels of specific terpenoids (bicyclo[3.1.1]hept-3-en-2-one, 4,6,6-trimethyl-; 2-methyl-6-methyleneocta-2,7-dien-4-one), phenols (phenol, 2-propyl-), aldehydes (2-nonenal (Z)), and unique nitrogen (acetonitrile, 2,2’-iminobis-) and sulfur-containing compounds. KEGG pathway analysis highlighted significant enrichment in secondary metabolite biosynthesis, especially terpenoid pathways, which intensified with aging. These findings demostrate that 3 y of aging substantially enhances the aromatic complexity of Dahongpao Chenpi, offering strategies for quality standards, processing, and industrial application.
DOI: 10.3535/bk3-h39-cvh
title: Apamea (Apamea) crenata (Hufnagel, 1766)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/x3l-ml0-ygx
title: Tholera cespitis [Denis & Schiffermüller], 1775

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.6084/m9.figshare.29350978
title: Phenolic profile, bioactivity and cytotoxicity of plant extracts from thyme, ginger, garlic, ground roasted coffee and coffee silverskin

description: We evaluated selected biological properties of extracts from thyme (THY) (<i>Thymus vulgaris</i> L.), ginger (GNG) (<i>Zingiber officinale</i> Roscoe), garlic (GLC) (<i>Allium sativum</i> L.), ground roasted coffee (GRC), and coffee silverskin (CS) (<i>Coffea</i> sp. L.). The extraction was carried out sequentially with water and ethanol, ultrasonic bath, and solvent evaporation. The phenolic composition was evaluated by modified Folin Ciocalteu, Ultra-performance liquid chromatography with photodiode array detection (UPLC-PDA) and Ultra-performance liquid chromatography-mass spectrometry (UPLC-MS). The antioxidant activity was assessed using FRAP, DDPH, ABTS and ORAC assays, while the potential toxicity was investigated by Tetrazolium dye assays MTT and supercoiled DNA. Several important phenolic compounds were identified, including ellagic acid (23.28 µg EAG/mL in garlic), rutin (25.88 µg EAG/mL in thyme) and caffeine (660–203.3 µg/mL in coffee extracts). The MTT results showed that the highest concentrations of THY and GLC exhibited cytotoxic activity in colon carcinoma cells (Caco-2), reducing cell viability to below 50%. All extracts showed a protective effect on DNA and prevented damage caused by the oxidant AAPH (2,2-Azobis(2-methylpropionitrile)) in the supercoil test. These results demonstrate the bioactive composition of the plant extracts, while also indicating that their toxic potential should be evaluated at higher concentrations.
DOI: 10.6084/m9.figshare.29350978.v1
title: Phenolic profile, bioactivity and cytotoxicity of plant extracts from thyme, ginger, garlic, ground roasted coffee and coffee silverskin

description: We evaluated selected biological properties of extracts from thyme (THY) (<i>Thymus vulgaris</i> L.), ginger (GNG) (<i>Zingiber officinale</i> Roscoe), garlic (GLC) (<i>Allium sativum</i> L.), ground roasted coffee (GRC), and coffee silverskin (CS) (<i>Coffea</i> sp. L.). The extraction was carried out sequentially with water and ethanol, ultrasonic bath, and solvent evaporation. The phenolic composition was evaluated by modified Folin Ciocalteu, Ultra-performance liquid chromatography with photodiode array detection (UPLC-PDA) and Ultra-performance liquid chromatography-mass spectrometry (UPLC-MS). The antioxidant activity was assessed using FRAP, DDPH, ABTS and ORAC assays, while the potential toxicity was investigated by Tetrazolium dye assays MTT and supercoiled DNA. Several important phenolic compounds were identified, including ellagic acid (23.28 µg EAG/mL in garlic), rutin (25.88 µg EAG/mL in thyme) and caffeine (660–203.3 µg/mL in coffee extracts). The MTT results showed that the highest concentrations of THY and GLC exhibited cytotoxic activity in colon carcinoma cells (Caco-2), reducing cell viability to below 50%. All extracts showed a protective effect on DNA and prevented damage caused by the oxidant AAPH (2,2-Azobis(2-methylpropionitrile)) in the supercoil test. These results demonstrate the bioactive composition of the plant extracts, while also indicating that their toxic potential should be evaluated at higher concentrations.
DOI: 10.3535/6wf-4s8-1yv
title: Amphipyra (Amphipyra) tragopoginis (Clerck, 1759)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/m51-npz-dse
title: Cucullia umbratica (Linnaeus, 1758)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/8w1-lgl-ede
title: Noctuidae

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/gg4-z0x-zsj
title: Cucullia umbratica (Linnaeus, 1758)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/48p-dfj-jz2
title: Cucullia umbratica (Linnaeus, 1758)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/e7d-ck7-jpe
title: Lycaena virgaureae (Linnaeus, 1758)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/sve-h5a-szd
title: Lithophane (Lithophane) socia Hufnagel, 1766

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.6084/m9.figshare.29929530
title: Physicochemical and sensory properties of Southern Thai curry pastes

description: This study examined the physicochemical, phytochemical, and sensory properties of Southern Thai Curry Paste (STCP) from 14 provinces. Total phenolic content (TPC) ranged from 30 to 68 mg GAE/100 g, with Phang Nga exhibiting the highest value, while total flavonoid content (TFC) ranged from 0.10 to 5.60 mg CE/100 g, peaking in Pattani curry paste. These variations highlight the influence of regional ingredients and formulations on the bioactive composition of STCP. Gas Chromatography-Mass Spectrometry (GC-MS) identified 54 volatile compounds across samples, including caryophyllene, neral, and turmerone, up to 133.85 µg/g, 7.58 µg/g, and 130.87 µg/g, respectively, which collectively shaped the aroma profiles. Descriptive sensory analysis revealed 18 aroma characteristics, with “Citrus” and “Lemony” notes dominant in Phuket curry paste, while “Earthy” and “Peppery” attributes were more pronounced in Phatthalung samples, reflecting ingredient-driven diversity. Principal Component Analysis (PCA) further distinguished the samples by clustering based on volatile and sensory data, demonstrating clear regional groupings. These findings underscore the complex relationship between phytochemical composition, volatile compounds, and sensory attributes, emphasizing the cultural, nutritional, and flavor significance of STCP across Southern Thailand.
DOI: 10.3535/hm5-2vv-t2e
title: Mythimna (Mythimna) pallens Linnaeus, 1758

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/kv3-mpn-6a8
title: Agrochola (Sunira) Franclemont, 1950

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.6084/m9.figshare.29929530.v1
title: Physicochemical and sensory properties of Southern Thai curry pastes

description: This study examined the physicochemical, phytochemical, and sensory properties of Southern Thai Curry Paste (STCP) from 14 provinces. Total phenolic content (TPC) ranged from 30 to 68 mg GAE/100 g, with Phang Nga exhibiting the highest value, while total flavonoid content (TFC) ranged from 0.10 to 5.60 mg CE/100 g, peaking in Pattani curry paste. These variations highlight the influence of regional ingredients and formulations on the bioactive composition of STCP. Gas Chromatography-Mass Spectrometry (GC-MS) identified 54 volatile compounds across samples, including caryophyllene, neral, and turmerone, up to 133.85 µg/g, 7.58 µg/g, and 130.87 µg/g, respectively, which collectively shaped the aroma profiles. Descriptive sensory analysis revealed 18 aroma characteristics, with “Citrus” and “Lemony” notes dominant in Phuket curry paste, while “Earthy” and “Peppery” attributes were more pronounced in Phatthalung samples, reflecting ingredient-driven diversity. Principal Component Analysis (PCA) further distinguished the samples by clustering based on volatile and sensory data, demonstrating clear regional groupings. These findings underscore the complex relationship between phytochemical composition, volatile compounds, and sensory attributes, emphasizing the cultural, nutritional, and flavor significance of STCP across Southern Thailand.
DOI: 10.3535/6bx-qfd-849
title: Fabriciana niobe (Linnaeus, 1761)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/bha-r47-7jy
title: Mythimna (Mythimna) pallens Linnaeus, 1758

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/39p-6k6-yvy
title: Drepana curvatula (Borkhausen, 1790)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/7t5-4fj-0zh
title: Enargia paleacea (Esper, 1788)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/eg3-dtt-8sd
title: Apamea (Apamea) crenata (Hufnagel, 1766)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/zsl-n5b-teg
title: Enargia paleacea (Esper, 1788)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.
DOI: 10.3535/ym9-sk2-rxd
title: Pheosia gnoma (Fabricius, 1776)

description: Digital Specimen for the physical specimen hosted at Finnish Museum of Natural History.