Componentes principais na seleção de animais em pesquisas experiementais

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Validação de um instrumento de preocupação com a forma corporal aplicado a estudantes universitárias

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Abordagem multivariada na análise de diversidade genética em cruzamentos para alto teor de óleo em soja

The soybean crop is considered a high expression around the world. In plant breeding programs, knowledge of genetic diversity is extremely important and in this context, are frequently used multivariate analyzes. Thus, the aim of the present study was to evaluate the genetic divergence between soybean crosses through multivariate techniques. In total, 16 crosses were evaluated, which were in the F2 generation of inbreeding. The evaluated characteristics were plant height at maturity, height of the first pod, number of branches per plant, number of pods per plant, number of nodes per plant, hundred seed weight, grain yield and oil content. For the analyzes was used Euclidean distance, methods of hierarchical clustering UPGMA and Ward and principal component analysis. Genetic distances estimated using Euclidean distance ranged from 1.24 to 8.13, with the smallest distance observed between crosses C1 and C4, and the greatest distance between the C2 crosses and C6. The methods UPGMA clustering and Ward met crossings in five different groups. The principal component analysis explained 86.2% of the variance contained in the original eight variables with three main components. The APM characters, NV, NR, NN, PG% and oil were the main contributors to genetic divergence among traits. Multivariate techniques were crucial to the analysis of genetic diversity, and the methods of Ward and UPGMA clustering and principal components have consistent results in this way, the simultaneous use of these tools in genetic analysis of crosses is indicated

Caracterização físico-química e sensorial de vinhos brancos da região noroeste de São Paulo

Brazilian wines are appreciated by consumers for having fruity odor and taste which are typical from Vitis labrusca cultivars. The rusticity of these cultivars, the winemaking and the physicochemical properties are some of the key factors to obtain a quality beverage. In this context, the aim of this article was to analyze the quality of three white wines from wineries located in northwest region of São Paulo state by determining physicochemical properties and sensory profile. Data were analyzed by statistical tests and by Principal Component Analysis (PCA). It was possible to observe statistical differences (P<0,05) in most physicochemical properties. Furthermore, the PCA showed that the attributes body and color significantly explained the variance of the first and second component, respectively, higlighting the Vitis vinifera wine. Thus the connection between the physicochemical and sensory properties of white wines was important for characterization of these beverages produced in the northwest of São Paulo.

Rainwater major and trace element contents in Southeastern Brazil: an assessment of a sugar cane region in dry and wet period

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Diagnóstico ambiental da bacia hidrográfica do córrego do Bugre em Alumínio - SP

Pós-graduação em Ciências Ambientais - Sorocaba

Atributos físicos e químicos de um argissolo sob diferentes Sistemas de Uso da Terra (SUTs)

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Multivariate analysis for animal selection in experimental research

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Extração de feições retas e cálculo de entidades pontuais a partir de dados LASER para o ajustamento relativo de faixas

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Validação de protocolo sensorial para avaliação de carne bovina

Beef quality control, particularly its sensory characteristics, is an important factor for producers and retailers in order to satisfy consumer’s choices. Sensory analysis is an important tool to evaluate attributes that cannot be measured by easily available instrumental techniques, as well as texture – tenderness and juiciness – whose human perception is more complete, through trained panels. The aim of this study was evaluate the use of a beef sensory analysis protocol in three different laboratories. Six commercial samples of different brands of aged beef and 14 samples from crossbred animals (Bonsmara × Nelore - 7 and Canchim × Nelore - 7), aged during 14 days were analyzed. The samples were distributed to each participant laboratory, where 7 to 12 panelists were trained. A sheet containing a 9 cm non-structured scale with 14 attributes was used. The attributes were brown colour (CMAR); aponevrosis (PNAP); hydration degree (GH); characteristic beef aroma (SCCB); salty taste (SS); liver flavour (SF); fat flavour (SG); metallic flavour (SM); tenderness (MZ); juiciness (SL); fibrosity (FBS) and liver texture (SF). Obtained data was analyzed using analysis of variance and principal component analysis (PCA). The results showed that there was no interaction between samples and laboratories, indicating that all of them responded in a similar manner in relation to the samples, except PNAP attribute, which was expected as meat is very non-uniform normally. Samples were well differentiated in all laboratories as it could be observed in PCA graphs. With proper training it is possible to use a standard protocol for beef sensory analysis.

Produção de uva passa de BRS Morena: pré-tratamento, caracterização físico-química e composição fenólica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Seleção de genótipos de soja portadores ou não do gene RR por meio de análise multivariada e desempenho agronômico

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Aplicação de técnicas de processamento e análise de imagens para detecção de edificações e vegetação a partir de dados LiDAR

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência do suco de laranja na microbiota intestinal humana

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fungos endofíticos em Eugenia brasiliensis: prospecção química, biológica, enzimática e avaliação do co-cultivo e epigenética em Xylaria cubensis, Diaporthe sp. e Colletotrichum sp.

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)