A functional selection model explains evolutionary robustness despite plasticity in regulatory networks by Naomi Habib, Ilan Wapinski, Hanah Margalit, Aviv Regev, Nir Friedman

“…We explain these trends using a model with a strong selection to conserve the overall function of a transcription factor, and a much weaker selection over the specific genes it targets. …”
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Scientific justification for the selection of vegetable crops of the cruciferous family for the design of functional dairy products by Peysakhov Mark, Dunchenko Nina, Yankovskaya Valentina

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Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds by Harsh Kumar, Shivani Guleria, Neetika Kimta, Eugenie Nepovimova, Rajni Dhalaria, Daljeet Singh Dhanjal, Nidhi Sethi, Suliman Y. Alomar, Kamil Kuca

“…Owing to these advantages, scientists have begun evaluating the nutritional content of various fruit pomace varieties as well as the chemical composition in different bioactive constituents, which have significant health benefits and can be used to formulate a variety of food products with notable nutraceutical and functional potential. So, the purpose of this review is to understand the existing familiarity of nutritional and phytochemical composition of selected fruit pomaces, those derived from pineapple, orange, grape, apple, and tomato. …”
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Changing grizzly bear space use and functional connectivity in response to human disturbance in the southern Canadian Rocky Mountains by Eric C. Palm, Clayton D. Apps, Tal Avgar, Melanie Dickie, Bruce N. McLellan, Joseph M. Northrup, Michael A. Sawaya, Julie W. Turner, Jesse Whittington, Erin L. Landguth, Katherine A. Zeller, Clayton T. Lamb

“…We used integrated step‐selection functions (iSSF) to model movement and habitat selection for 109 GPS‐collared grizzly bears across an 85,000 km2 multi‐use landscape in southeastern British Columbia and southwestern Alberta. …”
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Characterization of analog rice produced from various carbohydrate sources and their functional components: a review by Dwi Ghina Nadhifa, Meta Mahendradatta, Ariny Poespitasari, Februadi Bastian, Andi Yuyun Adhnitasari

“…The information summarized in this review can be a reference for selecting the carbohydrate sources and ingredients for further development of analog rice based on its resulting characteristics and health benefits.…”
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Enhanced selective recovery of powder carrier-supported biofilms for enrichment of denitrifying functional bacteria by Chengxian Wang, Bin Lu, Boran Wu, Jin Chen, Zhigen Wu, Hongbo Han, Xiaohu Dai, Xiaoli Chai, Dian Hu

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Adhesive Forum Selection Agreements and Access to Justice: The Function and Limits of Anti-Waiver Protections by Hannah L. Buxbaum

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EXPRESS ANALYSIS OF THE TRANSITION STATE COMPANY by V. Kryuchkov, A. Gatin

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Innovation as a Source of Ensuring the Sustainable Development of the Enterprise by Brahina Olha S.

“…The author determines the factors of importance of innovative development in the context of sustainable development and the main functions it performs. The stages of innovative development in the context of sustainable development of enterprise are formed, among which it is worth highlighting the following: analysis and assessment of the current state of enterprise; generation and selection of ideas; development of an innovation strategy; implementation of innovative solutions, monitoring and evaluation of efficiency, adjustment and improvement of strategy, communication of results and involvement of stakeholders. …”
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A Ｒeinforcement Learning of Cloud Ｒesource Scheduling Algorithm Based on Adaptive Weight by LI Cheng-yan, SUN Wei, TANG Li-min

“…Furthermore，an adaptive weight was introduced in the strategy of action selection to improve the convergence speed，and the weight was updated adaptively according to the return value after each execution of the action，then the action selection strategy was determined by using the heuristic function. …”
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Selection of Sound Insulating Elements in Hydraulic Excavators Based Onidentification of Vibroacoustic Energy Propagation Paths by Zbigniew DĄBROWSKI, Jacek DZIURDŹ, Radosław PAKOWSKI

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INFLUENCE OF HUMAN RESOURCES FUNCTIONS ON ORGANISATIONAL CULTURE AMONG EMPLOYEES OF FEDERAL UNIVERSITY OF AGRICULTURE, SOUTHWEST, NIGERIA by Abiona Grace BOLAJI, Ajao BIODUN, Idowu YOMI

“…Results revealed the mean age of the respondents were 39.2 years, majority (58.9%) were males, 89.1% were married and mean income of the employees were #81,610 per month. Major human resources functions that influenced organizational culture identified were: recruitment and selection (x̅=3.67), performance appraisal (x̅=3.67), career planning (x̅=3.58), training and development (x̅=3.36) and compensation administration (x̅=3.25). …”
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Navigating novel resources: A field test of the effects of small mammal personality on dispersal of Quercus seeds by Ivy Yen, Alessio Mortelliti

“…Personality may be critical to consider in the context of novel seeds as inexperienced individuals may default to specific behavioral tendencies and foraging strategies when deciding if and how to utilize resources. In a large‐scale field experiment in central Maine (USA), we examined seed selection behavior in two species of small mammals (Peromyscus maniculatus and Myodes gapperi) for eight species of Quercus acorns—two of which are native to Maine and six of which are novel to our populations but expected to migrate northward. …”
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Impacts of Population Ageing on the Functions of the Health System: A Systematic Review by Alireza Hajizadeh, Ahmed Hassan Albelbeisi, Maryam Tajvar

“…In the resource generation function, the impacts were categorized into human, information and physical resources. …”
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Fermented Buffalo Milk with Conjugated Linoleic Acid-Producing Bacteria: Strain Selection and Functional Applications by Bruna Samara dos Santos Rekowsky, Lorena Brandão Rocha Martinez Fernandez, Katherine Gutierrez Alzate, Carini Aparecida Lelis, Marcelo Resende de Souza, Carolina Oliveira de Souza, Bruno Dutra da Silva, Carlos Adam Conte-Júnior, Carla Paulo Vieira, José Givanildo da Silva, Marion Pereira da Costa

“…Buffalo milk is a rich source of precursor fatty acids for bioactive compounds and provides an optimal environment for bacterial growth. …”
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Recent Technological Advancements for Identifying and Exploiting Novel Sources of Pest and Disease Resistance for Peanut Improvement by Akshaya Kumar Biswal, Peggy Ozias-Akins, Carl Corley Holbrook

“…Recent technological advancements have revolutionized the identification of novel resistance sources and the development of resistant peanut cultivars. …”
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Aligning metrics with meaning: considerations for measurement selection in disability evaluation by Elizabeth Marfeo, Elizabeth Marfeo, Elizabeth K. Rasch, Kathleen Coale, Julia Porcino, Leighton Chan

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Molecular signature of selective microRNAs in Cyprinus carpio (Linnaeus 1758):a computational approach by Soumendu Ghosh, Manojit Bhattacharya, Avijit Kar, Basanta Kumar Das, Bidhan Chandra Patra

“…Using web based tools total 10 selected miRNAs belongs to 10 different families were illustrated and functionally categorized in Cyprinus carpio. …”
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Identification and Mining of Functional Components of Polyphenols in Fruits of <i>Malus</i> Germplasm Resources Based on Multivariate Analysis by Dajiang Wang, Guangyi Wang, Xiang Lu, Zhao Liu, Simiao Sun, Hanxin Guo, Wen Tian, Zichen Li, Lin Wang, Lianwen Li, Yuan Gao, Kun Wang

“…These results provide us with information regarding the polyphenol composition and content of the wild apple resources and local cultivars. The high polyphenol content resources obtained by screening can be used as raw materials for the extraction of polyphenol components and functional fruit juice processing and can also be used as parents for functional fruit creation and variety breeding.…”
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Difference analysis in the content of the total phenols, flavonoid, and anthocyanin of 149 accessions of hawthorn gremplasm resources by ZHAO Baipeng, CUI Mingqi, SUN Xinyu, WANG Yu, WANG Xiangxu, LIU Yuexue, ZHANG Xiao

“…This study aimed to offer a basis for the selection of new varieties of hawthorn, and improve the utilization of these resources in the development of functional foods and other areas. …”
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