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Some bounds on binary LCD codes
Galvez, L.,Kim, J. L.,Lee, N.,Roe, Y. G.,Won, B. S. Springer Science + Business Media 2018 Cryptography and communications Vol.10 No.4
<P>A linear code with a complementary dual (or An LCD code) is defined to be a linear code C whose dual code C-perpendicular to satisfies C boolean AND C-perpendicular to={0}. Let LD(n, k) denote the maximum of possible values of d among [n, k, d] binary LCD codes. We give the exact values of LD(n, k) for k = 2 for all n and some bounds on LD(n, k) for other cases. From our results and some direct search we obtain a complete table for the exact values of LD(n, k) for 1 <= k <= n <= 12. As a consequence, we also derive bounds on the dimensions of LCD codes with fixed lengths and minimum distances.</P>
Galvez, Laura,Gil-Serna, Jessica,Garcia, Marta,Iglesias, Concepcion,Palmero, Daniel The Korean Society of Plant Pathology 2016 Plant Pathology Journal Vol.32 No.5
The most serious aerial disease of garlic is leaf blight caused by Stemphylium spp. Geographical variation in the causal agent of this disease is indicated. Stemphylium vesicarium has been reported in Spain, whereas S. solani is the most prevalent species recorded in China. In this study, Stemphylium isolates were obtained from symptomatic garlic plants sampled from the main Spanish production areas. Sequence data for the ITS1-5.8S-ITS2 region enabled assignation of the isolates to the Pleospora herbarum complex and clearly distinguished the isolates from S. solani. Conidial morphology of the isolates corresponded to that of S. vesicarium and clearly discriminated them from S. alfalfae and S. herbarum on the basis of the size and septation pattern of mature conidia. Conidial morphology as well as conidial length, width and length:width ratio also allowed the Spanish isolates to be distinguished from S. botryosum and S. herbarum. Control of leaf blight of garlic is not well established. Few studies are available regarding the effectiveness of chemical treatments to reduce Stemphylium spp. incidence on garlic. The effectiveness of nine fungicides of different chemical groups to reduce Stemphylium mycelial growth in vitro was tested. Boscalid + pyraclostrobin (group name, succinate dehydrogenase inhibitors + quinone outside inhibitors), iprodione (dicar-boximide), and prochloraz (demethylation inhibitors) were highly effective at reducing mycelial growth in S. vesicarium with $EC_{50}$ values less than 5 ppm. In general, the effectiveness of the fungicide was enhanced with increasing dosage.
Lena Galvez Ranilla,Emmanouil Apostolidis,Franco Maria Lajolo,Kalidas Shetty,Maria Ines Genovese 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.4
The health-relevant functionality of 10 thermally processed Peruvian Andean grains (five cereals, three pseudocereals, and two legumes) was evaluated for potential type 2 diabetes-relevant antihyperglycemia and antihypertension activity using in vitro enzyme assays. Inhibition of enzymes relevant for managing early stages of type 2 diabetes such as hyperglycemia-relevant α-glucosidase and α-amylase and hypertension-relevant angiotensin I-converting enzyme (ACE) were assayed along with the total phenolic content, phenolic profiles, and antioxidant activity based on the 1,1-diphenyl-2-picrylhydrazyl radical assay. Purple corn (Zea mays L.) (cereal) exhibited high free radical scavenging-linked antioxidant activity (77%) and had the highest total phenolic content (8±1mg of gallic acid equivalents/g of sample weight) and α-glucosidase inhibitory activity (51% at 5mg of sample weight). The major phenolic compound in this cereal was protocatechuic acid (287±15μg/g of sample weight). Pseudocereals such as Quinoa (Chenopodium quinoa Willd) and Kañiwa (Chenopodium pallidicaule Aellen) were rich in quercetin derivatives (1,131±56 and 943±35μg [expressed as quercetin aglycone]/g of sample weight, respectively) and had the highest antioxidant activity (86% and 75%, respectively). Andean legumes (Lupinus mutabilis cultivars SLP-1 and H-6) inhibited significantly the hypertension-relevant ACE (52% at 5mg of sample weight). No α-amylase inhibitory activity was found in any of the evaluated Andean grains. This in vitro study indicates the potential of combination of Andean whole grain cereals, pseudocereals, and legumes to develop effective dietary strategies for managing type 2 diabetes and associated hypertension and provides the rationale for animal and clinical studies.
Lena Galvez Ranilla,권영인,Maria Ines Genovese,Franco Maria Lajolo,Kalidas Shetty 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.2
Commonly consumed carbohydrate sweeteners derived from sugar cane, palm, and corn (syrups) were inves-tigated to determine their potential to inhibit key enzymes relevant to Type 2 diabetes and hypertension based on the totalphenolic content and antioxidant activity using in vitromodels. Among sugar cane derivatives, brown sugars showed higherantidiabetes potential than white sugars; nevertheless, no angiotensin I-converting enzyme (ACE) inhibition was detected inboth sugar classes. Brown sugar from Peru and Mauritius (dark muscovado) had the highest total phenolic content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, which correlated with a moderate inhibition of yeast .-glucosidase with-out showing a significant effect on porcine pancreatic .-amylase activity. In addition, chlorogenic acid quantified by high-performance liquid chromatography was detected in these sugars (128. 6 and 144. 2 .g/g of sample weight, respectively).Date sugar exhibited high .-glucosidase, .-amylase, and ACE inhibitory activities that correlated with high total phenoliccontent and antioxidant activity. Neither phenolic compounds or antioxidant activity was detected in corn syrups, indicatingthat nonphenolic factors may be involved in their significant ability to inhibit .-glucosidase, .-amylase, and ACE. This studyprovides a strong biochemical rationale for further in vivo studies and useful information to make better dietary sweetenerchoices for Type 2 diabetes and hypertension management.
Ana Aguilar-Galvez,David Campos,Robin Dubois-Dauphin,Philippe Thonart 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.2
Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 from artisanalproduced Peruvian cheeses showed the presence of 4putative bacteriocin genes: enterocin A, enterocin B,enterocin P, and mundticin KS. The multiple bacteriocin producer E. faecium CWBI-B1430 presented 1 plasmid of 34.6 kb, whereas E. mundtii CWBI-B1431 contained 1plasmid of 11.0 kb. The structural gene responsible for mundticin KS production was located on 5.6 and 3.1 kb HindIII plasmid fragments. The reverse transcription-PCR analysis showed the expression of the bacteriocin genes enterocin A, enterocin B, and mundticin KS in E. faecium CWBI-B1430 and the bacteriocin genes enterocin P and mundticin KS in E. mundtii CWBI-B1431. To our knowledge, this is the first report of the expression of mundticin KS in E. faecium and enterocin P in E. mundtii.
Ranilla, Lena Galvez,Apostolidis, Emmanouil,Genovese, Maria Ines,Lajolo, Franco Maria,Shetty, Kalidas The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.4
The health-relevant functionality of 10 thermally processed Peruvian Andean grains (five cereals, three pseudocereals, and two legumes) was evaluated for potential type 2 diabetes-relevant antihyperglycemia and antihypertension activity using in vitro enzyme assays. Inhibition of enzymes relevant for managing early stages of type 2 diabetes such as hyperglycemia-relevant $\alpha$-glucosidase and a-amylase and hypertension-relevant angiotensin I-converting enzyme (ACE) were assayed along with the total phenolic content, phenolic profiles, and antioxidant activity based on the 1,1-diphenyl-2-picrylhydrazyl radical assay. Purple corn (Zea mays L.) (cereal) exhibited high free radical scavenging-linked antioxidant activity (77%) and had the highest total phenolic content ($8\;{\pm}\;1\;mg$ of gallic acid equivalents/g of sample weight) and a-glucosidase inhibitory activity (51% at 5mg of sample weight). The major phenolic compound in this cereal was protocatechuic acid ($287\;{\pm}\;15\;{\mu}g/g$ of sample weight). Pseudocereals such as Quinoa (Chenopodium quinoa Willd) and Kan.iwa (Chenopodium pallidicaule Aellen) were rich in quercetin derivatives ($1,131\;{\pm}\;56$ and $943\;{\pm}\;35\;{\mu}g$ [expressed as quercetin aglycone]/g of sample weight, respectively) and had the highest antioxidant activity (86% and 75%, respectively). Andean legumes (Lupinus mutabilis cultivars SLP-1 and H-6) inhibited significantly the hypertension-relevant ACE (52% at 5mg of sample weight). No a-amylase inhibitory activity was found in any of the evaluated Andean grains. This in vitro study indicates the potential of combination of Andean whole grain cereals, pseudocereals, and legumes to develop effective dietary strategies for managing type 2 diabetes and associated hypertension and provides the rationale for animal and clinical studies.
Gastronomy as an element of attraction in a tourist destination: the case of Lima, Peru
Jesús Claudio Perez Galvez,Tomas Lopez-Guzman,Franklin Cordova Buiza,Miguel Jesús Medina-Viruel 한국식품연구원 2017 Journal of Ethnic Foods Vol.4 No.4
In recent years, gastronomy has become one of the main sources of attraction in the tourist destinations. The objective of this study is to present the results of a research conducted on the foreign tourists in the city of Lima, a World Heritage Site, which is considered as one of the main gastronomic leaders of the world.. The principal results indicate that foreign tourists have different attitudes toward the local gastronomy. Therefore, the foreign tourists were arranged, following the model developed by Björk and Kauppinen-Räisänen (2016), in three different groups: survivors, enjoyers, and experiencers. Furthermore, it shows that the foreign tourists have different motivations regarding gastronomy, which we have grouped into three dimensions: new food experience, culture, and socialization. The results show that the dimensions new food experience and socialization contribute to a greater degree to gastronomic satisfaction.