HTRIdb: an open-access database for experimentally verified human transcriptional regulation interactions

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

Minimal cross-subsidies approach for loss allocation in distribution networks with open access

Open access philosophy applied by regulatory agencies may lead to a scenario where captive consumers will solely face the responsibility on distribution network's losses even with Independent Energy Producers (also known as Distributed Generation) and Independent Energy Consumers connected to the system. This work proposes the utilization of a loss allocation method in distribution systems where open access is allowed, in which cross-subsidies, that appear due to the influence the generators have over the system losses, are minimized. Thus, guaranteeing to some extent the efficiency and transparency of the economic signals of the market. Results obtained through the Zbus loss allocation method adapted for distribution networks are processed in such a way that the corresponding allocation to the generation buses is divided among the consumer buses, while still considering consumers spatial characteristics. © 2007 IEEE.

The utility of open-access biodiversity information in representing anurans in the Brazilian Atlantic Forest and Cerrado

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

The effects of fiber inclusion on pet food sensory characteristics and palatability

The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; and (d) potential associations between palatability and sensory attributes. A total of eight fiber treatments were manufactured: a control (no fiber addition), guava fiber (3%, 6%, and 12%), sugar cane fiber (9%; large and small particle size), and wheat bran fiber (32%; large and small particle size). The results indicated significant effects of fibers on both flavor and texture properties of the samples. Bitter taste and iron and stale aftertaste were examples of flavor attributes that differed with treatment, with highest intensity observed for 12% guava fiber and small particle size sugar cane fiber treatments. Fracturability and initial crispness attributes were lowest for the sugar cane fiber treatments. Flavor of all treatments changed after coating with a palatant, increasing in toasted, brothy, and grainy attributes. The coating also had a masking effect on aroma attributes such as stale, flavor attributes such as iron and bitter taste, and appearance attributes such as porosity. Palatability testing results indicated that the control treatment was preferred over the sugar cane or the wheat bran treatment. The treatment with large sugarcane fiber particles was preferred over the treatment with small particles, while both of the wheat bran treatments were eaten at a similar level. Descriptive sensory analysis data, especially textural attributes, were useful in pinpointing the underlying characteristics and were considered to be reasons that may influence palatability of dog foods manufactured with inclusion of different fibers.