By Steve L. Taylor (Eds.)
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Additional resources for Advances in Food and Nutrition Research
Bull. 19, pp. 61–70. The United Nations University. Alobo, A. (2003). ) kernel flour. Plant Foods Hum. Nutr. 58, 1–7. Aluko, R. and Monu, L. (2003). Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates. J. Food Sci. 68(4), 1254–1258. , and Miysunaga, T. (2002). Food Components in Fractions of Quinoa Seed. Food Sci. Technol. Res. 8(1), 80–84. 26 Lilian E. , and Glass, R. (1983). Characterization of quinoa starch. Cereal Chem. 60, 9–11. Barrett, M. (2006). Identification, sequencing, expression and evolutionary relationships of the 11s seed storage protein gene in Chenopodium quinoa Willd.
As an example, problems arising from the collection of data in olfaction studies have been reviewed by Chastrette (1998). A. Molecular similarity Similarity searches are based on the hypothesis that similar molecules will have similar properties (Johnson and Maggiora, 1990). The similarity then is not a unique value; rather it is always referred to a reference compound(s), and also depends on the representation used to describe the molecules (Johnson and Maggiora, 1990). The dependence on the reference molecule and the similarity measure employed is frequently alleviated by the use of fusion methods, which consist of extracting a new column in the hit list based on the maximum, or median similarity among 44 Karina Martinez-Mayorga and Jose L.
I. INTRODUCTION Chemoinformatics is a relatively new research field which has received several definitions. Among the more often cited are: The mixing of information resources to transform data into information, and information into knowledge, for the intended propose of making better decisions faster in the arena of drug lead identification and optimization. (Brown, 1998) Chem(o)informatics is a generic term that encompasses the design, creation, organization, management, retrieval, analysis, dissemination, visualization and use of chemical information.