Thematische Bibliographien / Nutritional value

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Nutritional value“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 25. Juli 2025

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Zeitschriftenartikel zum Thema "Nutritional value"

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Фролова, Н. Н., Е. Б. Скоморохова, and Т. А. Матвеева. "Healthy nutrition. Nutritional value of food products." Вестник Всероссийского научно-исследовательского института жиров, no. 1=2 2021 (December 17, 2021): 77–79. http://dx.doi.org/10.25812/vniig.2021.59.22.002.

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Культура питания - важнейший компонент здорового образа жизни. Вступивший в силу 1 мая 2020 года Федеральный закон «О внесении изменений в Федеральный закон «О качестве и безопасности пищевых продуктов» и ст. 37 Федерального закона «Об образовании в Российской Федерации» закрепляет понятие «здоровое питание» и его принципы. Здоровое питание - питание, ежедневный рацион которого основывается на принципах, установленных Федеральным законом, отвечает требованиям безопасности и создает условия для физического и интеллектуального развития, жизнедеятельности человека и будущих поколений. Чтобы рацио
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ŁYSOŃ, Ewelina, Wioletta BIEL, Maja CIERNIAK, and Katarzyna M. KAVETSKA. "NUTRITIONAL VALUE OF GRANULATED ADULT DOG FEED." Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 336, no. 43 (2017): 83–88. http://dx.doi.org/10.21005/aapz2017.43.3.10.

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Kalač, P., and J. Moudrý. "Composition and nutritional value of amaranth seeds." Czech Journal of Food Sciences 18, No. 5 (2000): 201–6. http://dx.doi.org/10.17221/9651-cjfs.

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There are reviewed literature data on proteins, lipids, starch, oligosaccharides, dietary fibre, mineral constituents, vitamins and antinutritional compounds of amaranth seeds. Moreov r, information on isolation of squalene from oil and betacyanin pigments from leaves and inflorescence is given. Data on hypocholesterolemic effect of amaranth seeds are also mentioned.
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Kamalovna, Mirsharipova Guljakhan, Komilov Nozimjon Abdurakhimovich, and Rahmonkulov Kаhramon. "NUTRITIONAL AND MEDICINAL VALUE OF CHICKPEA GRAIN." American Journal Of Agriculture And Horticulture Innovations 4, no. 11 (2024): 26–33. https://doi.org/10.37547/ajahi/volume04issue11-05.

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This study investigates the effect of sowing dates on the protein, oil, non-nitrogenous extractive substances, and maturation levels in chickpea grains grown under slightly saline soil conditions. The findings indicate the impact of sowing time on the chemical composition of chickpea, including its nutritional and medicinal properties.
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Kalpana, Kulshrestha. "HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY." International Journal of Research - Granthaalayah 6, no. 10 (2018): 110–20. https://doi.org/10.5281/zenodo.1475432.

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Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables. Among all these food groups, fruits and vegetables play a significa
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Nur Cholila, Nur Maziyah Hurin'in, and Tri Yunita Fitria Damayanti. "AN ANALYTICAL STUDY OF NUTRITIONAL STYLE, NUTRITIONAL STATUS, AND MENTAL HEALTH IN THE PRECONCEPTION PERIOD : (TOWARDS OPTIMAL PREGNANCY OUTCOMES)." Indonesian Midwifery and Health Sciences Journal 8, no. 4 (2024): 351–70. http://dx.doi.org/10.20473/imhsj.v8i4.2024.351-370.

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Background: The preconception period is a crucial period to optimize maternal and fetal health. Preconception nutrition can affect nutritional status and mental health which has an impact on pregnancy readiness. This study aims to analyze the correlation between nutrition and nutritional status and mental health during the preconception period. Method: This study used a prospective cohort study involving women of childbearing age selected by stratified random sampling to obtain 129 respondents. Nutritional Style data were collected through FFQ questionnaires, nutritional status was measured th
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Perumpuli, P. A. B. N., S. M. S. J. M. Singharathne, and I. P. Wanninaika. "Caryota urens: value addition, nutritional and medicinal values." Food Research 6, no. 2 (2022): 489–500. http://dx.doi.org/10.26656/fr.2017.6(2).200.

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Caryota urens which is commonly known as Kithul, is a multipurpose and underutilized palm mainly distributed in Asia. Due to its numerous applications, it has been considered an important plant that ensures the livelihood of the village people in Sri Lanka. Thus, this article reviews the nutritional and medicinal values of kithul palm and its value-added products. Kithul sap is widely used in the production of kithul treacle and jaggery due to its high amount of sugar content. Kithul seed oil is high in palmitic and oleic acid and is a good source of biofuels. Kithul fruit has skin-irritating
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Călin, Sorina Monica, Mădălina Gavrilescu, Adrian-Petruş Vişan, Roxana Chiţu, Marius Sorinel Neacşu, and Magdalena Mititelu. "Nutritional value of sausages." Farmacist.ro 2, no. 193 (2020): 38. http://dx.doi.org/10.26416/farm.193.2.2020.3092.

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Stanton, R. "NUTRITIONAL VALUE OF VEGETABLES." Acta Horticulturae, no. 247 (September 1989): 391–96. http://dx.doi.org/10.17660/actahortic.1989.247.75.

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Hewitt, David, and Helen J. Bancroft. "Nutritional value of yogurt." Journal of Dairy Research 52, no. 1 (1985): 197–207. http://dx.doi.org/10.1017/s002202990002402x.

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SUMMARYYogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk. The concentration of most vitamins was less in yogurt than in milk and was most noticeably so for biotin which was 60% less. The effect on folic acid content was inconsistent. In nutritional experiments with rats, high values for true digestibility, biological value and net protein utilization were obtained f
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Dissertationen zum Thema "Nutritional value"

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Chaudhry, Abdul Shakoor. "Nutritional improvements of cereal straws." Thesis, University of Cambridge, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.279301.

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Clarke, Emily Jane. "Nutritional value of soya beans for broiler chicks." Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.366471.

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Rehman, Salim-Ur. "Factors influencing quality and nutritional value in chapaties." Thesis, University of Strathclyde, 1994. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=23309.

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Chapati, an unleavened flat bread, is a staple in the diet in Pakistan. Wheat in the form of chapati can contribute as much as 90% of the total dietary energy intake to the rural population and generally provides more than half dietary energy and protein. Such a heavy dependence on this cereal food has led to protein malnutrition due to wheat proteins being deficient in lysine, an essential amino acid. The aim of this study was to produce savoury chapati with enhanced nutritional value. Attitudes to a variety of savoury flavours were determined in consumers of Pakistan and in immigrants to Gla
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Matos, Bárbara Cartagena da Silva. "Do sea otters according to prey's nutritional value?" Master's thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/17176.

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Mestrado em Ecologia Aplicada<br>A Teoria do Forrageio Ótimo propõe que o estímulo nutricional na escolha de presas e busca de alimento em carnívoros é o ganho energético. Em contraste, pesquisas recentes sugerem que os carnívoros selecionam presas que fornecem uma dieta com um equilíbrio específico de macronutrientes (gordura, proteína, hidratos de carbono), ao invés do maior conteúdo energético. Para este efeito, as escolhas de presas de lontras-marinhas (Enhydra lutris) que habitam Sitka Sound no sudeste do Alasca, foram estudadas durante os meses de maio a agosto de 2016. Os objetivos dest
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Abdel-Muttalab, Salah Ahmed. "Nutritional value of rapeseed and faba bean for poultry." Thesis, University of Newcastle Upon Tyne, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283076.

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D'Souza, Frances M. L. "The nutritional value of microalgae to penaeid prawn larvae." Thesis, Queensland University of Technology, 1997. https://eprints.qut.edu.au/36935/1/36935_Digitised%20Thesis.pdf.

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This is the first study to investigate the nutritional requirements of the penaeid prawn protozoeal phase (the first feeding stage of the prawn life cycle) using micro algae to provide different nutritional conditions. The work was a simultaneous examination of the biochemical composition of the larvae and their microalgal diets. In addition, the influence of naupliar composition on later larval stages was studied. The biochemical parameters measured were total protein, lipid and carbohydrate (i.e. gross biochemical composition) and total lipid was further resolved into individual fatty acid
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Lewu, Muinat Nike. "Studies on the nutritional value of seven accessions of cocoyam growing in South Africa." Thesis, University of Fort Hare, 2010. http://hdl.handle.net/10353/d1001054.

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Cocoyam [Colocasia esculenta (L.) Schott] is widely cultivated as a staple food in the tropical and subtropical regions of the world. The crop, however, remains unpopular and not well known outside KwaZulu-Natal Province of South Africa where it is cultivated mainly for subsistence. The aims of the study were to collect local landraces (accessions) of the crop from where it is found growing within the country for various studies and also to document its nutritional values as well as the safety/toxicity of the crop. The study was carried out using various methods. These included a comparative a
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Qiao, Yanrui. "Routine techniques for monitoring the nutritional value of animal meals." NCSU, 2001. http://www.lib.ncsu.edu/theses/available/etd-20011030-112347.

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<p>Feed mills demand routine techniques to analyze digestible amino acids in highly variable animal meals. As routine tools, infrared spectroscopic predictions of digestible amino acids require reference samples assayed in vivo. Lack of reference samples resulting from costly and time-consuming in vivo assays has limited infrared spectroscopic applications. To remove this limitation, an in vitro assay mimicking in vivo digestion in swine was sought as a replacement to build the reference database.<p>Pepsin and pancreatic proteases used in the in vitro assays produce autolysates that are assaye
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Ряшко, Галина Михайлівна, and Вікторія Миколаївна Шелудько. "DESIGNING OF BAKING AREA SPECIALIZING ON HIGH NUTRITIONAL VALUE PRODUCTS." Thesis, Прага, 2021. http://dspace.puet.edu.ua/handle/123456789/10725.

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Ряшко, Галина Михайлівна, and Вікторія Миколаївна Шелудько. "Designing of baking area specializing on high nutritional value products." Thesis, Oktan Print, 2021. http://dspace.puet.edu.ua/handle/123456789/11027.

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Bücher zum Thema "Nutritional value"

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Barry, Lombardini J., Schaffer S. W, Azuma Junichi, Waltham Symposium on Taurine and Cat Nutrition (1991 : Orange Beach, Ala.), and International Taurine Symposium: New Dimensions on its Mechanisms of Action (1991 : Orange Beach, Ala.), eds. Taurine: Nutritional value and mechanisms of action. Plenum Press, 1992.

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Mariod, Abdalbasit Adam, ed. Wild Fruits: Composition, Nutritional Value and Products. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31885-7.

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Lombardini, John B. Taurine: Nutritional Value and Mechanisms of Action. Springer US, 1992.

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1928-, Vettorazzi Gaston, and Macdonald Ian 1921-, eds. Sucrose: Nutritional and safety aspects. Springer-Verlag, 1988.

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1909-, Bourne Geoffrey H., ed. Nutritional value of cereal products, beans, and starches. Karger, 1989.

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Council, National Dairy. The nutritional value of milk: Your questons answered. National Dairy Council, 1994.

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Chang, S. T. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2nd ed. CRC Press, 2004.

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Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Wiley-Blackwell, 2009.

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Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Wiley-Blackwell, 2009.

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Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Wiley-Blackwell, 2009.

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Buchteile zum Thema "Nutritional value"

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Sparvoli, Francesca, Roberto Bollini, and Eleonora Cominelli. "Nutritional Value." In Grain Legumes. Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2797-5_10.

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Bradshaw, John E. "Improved Nutritional Value." In Sustainable Development Goals Series. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-92890-1_8.

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Mead, James F., Roslyn B. Alfin-Slater, David R. Howton, and George Popják. "Nutritional Value of Lipids." In Lipids. Springer US, 1986. http://dx.doi.org/10.1007/978-1-4613-2107-1_19.

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Bennion, E. B., G. S. T. Bamford, and A. J. Bent. "Nutritional value of flour confectionery." In The Technology of Cake Making. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_27.

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Chandler, S. "The nutritional value of bananas." In Bananas and Plantains. Springer Netherlands, 1995. http://dx.doi.org/10.1007/978-94-011-0737-2_16.

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Godber, J. Samuel. "Nutritional Value of Muscle Foods." In Muscle Foods. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4757-5933-4_16.

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Roderuck, Charlotte E., and Hazel Fox. "Nutritional Value of Cereal Grains." In Agronomy Monographs. American Society of Agronomy, Crop Science Society of America, Soil Science Society of America, 2015. http://dx.doi.org/10.2134/agronmonogr28.c1.

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Segal, Scott P., Travis J. Knight, and Donald C. Beitz. "Use of Biotechnology to Increase Food Production and Nutritional Value." In Nutritional Health. Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-894-8_24.

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Zeidler, Gideon. "Shell Eggs and Their Nutritional Value." In Commercial Chicken Meat and Egg Production. Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0811-3_57.

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Kozonova, Juliya, Victoria Stepanova, Alla Salavelis, and Alina Kulyk. "Sweet Ices with High Nutritional Value." In Modern Development Paths of Agricultural Production. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-14918-5_71.

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Konferenzberichte zum Thema "Nutritional value"

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Cocan, Ileana, Monica Negrea, Ersilia Alexa, Calin Jianu, and Diana Radu. "THE IMPACT OF AVOCADO ADDITION ON NUTRITIONAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF CHICKEN LIVER PATE." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.17.

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Our study explored the impact of adding avocado to chicken liver pate, focusing on both nutritional composition, oxidative stability and organoleptic (sensory) characteristics. By incorporating avocado, we aimed to create a healthier, more nutritious alternative to traditional pate. Nutritional analysis included determining protein, fat, minerals, water, salt, carbohydrate content, and energy value. The results showed that adding avocado led to a decrease in fat content and an increase in beneficial omega-3 fatty acids and dietary fiber. Peroxide value (PV), TBA value and total oxidation (TOTO
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Gaonkar, Swati S., and J. Sangeetha. "A Review: Food Recognition and Nutritional Value Estimation Using Deep Neural Network." In 2024 15th International Conference on Computing Communication and Networking Technologies (ICCCNT). IEEE, 2024. http://dx.doi.org/10.1109/icccnt61001.2024.10725632.

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Khalili Tilami, Sarvenaz, Sabine Samples, Tomáš Zajíc, Jakub Krejsa, Jan Másílko, and Jan Mráz. "NUTRITIONAL VALUE OF SEVERAL COMMERCIALLY IMPORTANT RIVER FISH SPECIES FROM THE CZECH REPUBLIC." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0160.

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Jimoh, Musa O., and Anasthecia O. Ugwuegbulam. "Evaluation of Bioactive Fatty Acids, Antiaflatoxigenic Effect and Nutritional Value of Ginger-Infused Special Palm Oil Production." In 2024 IEEE 5th International Conference on Electro-Computing Technologies for Humanity (NIGERCON). IEEE, 2024. https://doi.org/10.1109/nigercon62786.2024.10927373.

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Zhu, Yanping. "Nutritional Ingredients and Evaluation of Nutritional Value." In 2017 International Conference on Sports, Arts, Education and Management Engineering (SAEME 2017). Atlantis Press, 2017. http://dx.doi.org/10.2991/saeme-17.2017.35.

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"Nutritional and medicinal value of mushrooms." In Edible mushroom production for Asian farmers and entrepreneurs. Food and Fertilizer Technology Center for the Asian and Pacific Region, 2010. https://doi.org/10.56669/tero8141.

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Repo-Carrasco-Valencia, Ritva, Jaime Basilio-Atencio, Genny Isabel Luna-Mercado, Silvia Pilco-Quesada, and Julio Vidaurre-Ruiz. "Andean Ancient Grains: Nutritional Value and Novel Uses." In la ValSe-Food 2021. MDPI, 2022. http://dx.doi.org/10.3390/blsf2021008015.

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Stojićević, Aleksandra, Biljana Rabrenović, and Mališa Antić. "NUTRITIONAL VALUE OF COLD-PRESSED SUNFLOWER OIL." In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.429s.

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The aims of this study were to investigate nutritional value of coldpressed sunflower oil produced in the Republic of Serbia. Composition of fatty acids was determinated and, based on individual fatty acid content, nutritional indices are calculated. Tocopherol composition and total content of carotenoids and chlorophylls were investigated as well. The results indicate that examined oil is rich in essential linoleic acid and with excellent values of nutritional indices. Unfavorable n-6/n-3 ratio is caused by low n-3 fatty acids content which is characteristic for sunflower oil. Total tocophero
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Hotea, Ionela, Catalin Sirbu, Anamaria Plotuna, Emil Tirziu, and Isidora Radulov. "ASSESSMENT OF CHEMICAL AND NUTRITIONAL QUALITY OF RAPESEED MEAL INTENDED FOR MONOGASTRIC LIVESTOCK FEEDING." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.05.

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Rapeseed meal is a valuable source of protein for animals feeding. It can be used as an alternative to soybean meal in the mixtures of combined feeds intended for farm animals. Thus, the purpose of this study was to evaluate the chemical and nutritional composition of the rapeseed meal intended for use in the feeding of monogastric livestock. 70 samples of rapeseed meal arrived at the Laboratory of Chemical Analyses for Animal Nutrition, were analysed. The following values were obtained for the main nutritional compounds: crude protein (CP) � 37.95%, with variations between 35.26 and 41.67%; e
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Kolpakova, D. E., Lyudmila Asyakina, A. S. Frolova, and T. Yu Mokrushina. "CHARACTERISTICS OF NON-TRADITIONAL RAW MATERIALS INCREASING THE NUTRITIONAL VALUE OF BREAD." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-59.

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Improving the nutrition of people has always been one of the main tasks of people. If a person eats junk food, then he has a metabolic disorder, the functional ability of the digestive, cardiovascular, nervous and other body systems. Demographic difficulties, frequent stresses, an increase in the number of people suffering from various diseases, deterioration in the health of children, etc., all these factors necessitate the introduction of additional raw materials that increase the nutritional and biological value of food products, in particular bread and bakery products.
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Berichte der Organisationen zum Thema "Nutritional value"

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Goranova, Zhivka, Marianna Baeva, Anton Slavov, et al. Nutritional Value and Functional Properties of Sponge Cakes. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2019. http://dx.doi.org/10.7546/crabs.2019.12.17.

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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MD
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Abramov, A. F., T. V. Salova, K. M. Stepanov, et al. Nutritional and biological value of freshwater fishes of rivers Yakutia. АНС «СибАК», 2018. http://dx.doi.org/10.18411/0821-2016-0005-2018.

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Liu, Ben, Zeyuan Liu, Xiaojie Xia, et al. Prognostic value of nutritional risk index in patients with esophageal cancer. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2021. http://dx.doi.org/10.37766/inplasy2021.6.0038.

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Phillips, Melissa M. Value Assignment of Standard Reference Material® 1849b Infant/Adult Nutritional Formula I. National Institute of Standards and Technology, 2022. http://dx.doi.org/10.6028/nist.sp.260-233.

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Phillips, Melissa M. Value Assignment of Standard Reference Material® 1849b Infant/Adult Nutritional Formula I. National Institute of Standards and Technology, 2024. http://dx.doi.org/10.6028/nist.sp.260-233r1.

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Sharon, Nathan, and Maarten Chrispeels. Improvement of the Nutritional Value of Legume Storage Proteins by Genetic Engineering: Studies with Legume Lectins. United States Department of Agriculture, 1991. http://dx.doi.org/10.32747/1991.7604278.bard.

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McGuire, Mark A., Amichai Arieli, Israel Bruckental, and Dale E. Bauman. Increasing Mammary Protein Synthesis through Endocrine and Nutritional Signals. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7574338.bard.

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Objectives To determine endocrine factors that regulate the partitioning of amino acids by the mammary gland. To evaluate dietary flow and supply of energy and amino acids and their effects on milk protein synthesis and endocrine status. To use primary cultures of cow mammary epithelial cells to examine the role of specific factors on the rates and pattern of milk protein synthesis. Milk protein is an increasingly valuable component of milk but little is known regarding the specific hormonal and nutritional factors controlling milk protein synthesis. The research conducted for this project has
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Wang, Yanyan, and Caihua Qian. Prognostic and clinicopathological value of the controlling nutritional status (CONUT) score in patients with head and neck cancer: a meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2024. http://dx.doi.org/10.37766/inplasy2024.8.0055.

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Shao, yifeng, wei Cao, and xinliang Gao. The value of pretreatment prognostic nutritional index in predicting prognosis in lung cancer patients receiving immune checkpoint inhibitors-based treatment：A Systematic Review and Meta-Analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.4.0087.

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