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| 1 | Apoptins:selective anticancer agents显示文摘 | Rollano Pealoza OM Lewandowska M Stetefeld J | 2014 | Cell Press2014，20，9： | 1 |
| 2 | The relationship between commercial website ratings and traditional hospital performance measures in the USA显示文摘 | Bardach N Asteria-Pe aloza R Boscardin W | | 0，，03： | 1 |
| 3 | Automata-based axiom pinpoint-ing显示文摘 | Baader F Pealoza R | | 0，，02： | 1 |
| 4 | A SNP in the 5'flanking region of the myostatin-1b gene is associated with harvest traits in Atlantic salmon(Salmo salar)显示文摘 | Pe aloza C Hamilton A Guy D R | 2013 | BMC Genet2013，14，： | 1 |
| 5 | Nonspecificity of the fat-sparing ring surrounding focal liver lesion at MR imaging显示文摘 | Martí-Bonmatí L Pe(n)aloza F Villarreal E | 2005 | Acad Radiol2005，12，12： | 1 |
| 6 | Optimization of a Classical Algorithm for the Alignment of Genomic Sequences with Artificial Bee Colony显示文摘This article shows genomic alignment methods using the classic“Needleman”and“Smith-Waterman”algorithms,the latter they were optimized by the ABC(artificial bee colony)algorithm.In the genomic alignment,a goal state is not presented,the experiments that are carried out show alternative alignments by ABC were proposed.Different types of alignments could exist within the classical algorithm,based on a horizontal,vertical,diagonal and inverse search mechanism on a match value table.Our ABC-Smith Waterman algorithm was generated from the genomic sequences written in rows and columns for the search for similarities that will provide values that ABC uses to process and provide more results of alignments that can be used by scientists for their experiments and research. | Raul Magdaleno Peñaloza Andrea Magadan Salazar Gerardo Reyes Salgado | 2022 | Journal of Mechanics Engineering and Automation2022，12，2： | 0 |
| 7 | The anthocyanin's role on the food metabolic pathways,color and drying processes:An experimental and theoretical approach显示文摘This review is intended to cover the works related to the anthocyanin behavior in food that is subjected to drying.Both experimental and theoretical results available in scientific literature are discussed.An increase in anthocyanin concentration has been observed upon thermal processing.Nevertheless,a conclusive explanation is still unavailable.The accessible studies suggest an increase in concentration during maturations,which could be related to the enzymatic activity.The possible enzymes involved in such a procedure have also been covered,including their role played in the process.The possible activation mechanisms and the related factors such as temperature,pH,oxygen contents and the presence of UV-light irradiation were also considered.Moreover,the metabolic pathways were also explored including experimental evaluation and theoretical models based on atomistic methodologies such as density functional theory(DFT).This review is aimed to provide a comprehensive overview of the probable mechanisms behind the increase of anthocyanin concentration during drying. | Sandra Peñaloza Cornelio Delesma Jesús Muñiz López-Ortiz A. | 2022 | Food Bioscience2022，47，3： | 0 |
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