Sublinear-Space Bounded-Delay Enumeration for Massive Network Analytics: Maximal Cliques

Due to the sheer size of real-world networks, delay and space become quite relevant measures for the cost of enumeration in network analytics. This paper presents efficient algorithms for listing maximum cliques in networks, providing the first sublinear-space bounds with guaranteed delay per enumerated clique, thus comparing favorably with the known literature

A Process Calculus for Molecular Interaction Maps

We present the MIM calculus, a modeling formalism with a strong biological basis, which provides biologically-meaningful operators for representing the interaction capabilities of molecular species. The operators of the calculus are inspired by the reaction symbols used in Molecular Interaction Maps (MIMs), a diagrammatic notation used by biologists. Models of the calculus can be easily derived from MIM diagrams, for which an unambiguous and executable interpretation is thus obtained. We give a formal definition of the syntax and semantics of the MIM calculus, and we study properties of the formalism. A case study is also presented to show the use of the calculus for modeling biomolecular networks.Comment: 15 pages; 8 figures; To be published on EPTCS, proceedings of MeCBIC 200

Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits

The dealcoholization technique has gained more attention in the wine industry as it can significantly influence wine compositions and quality beyond alcohol level reduction. However, the changes occurring in the various processes of dealcoholization are not fully understood yet. This work summarizes the literature published in the last 10 years (2013–2023) about changes in color, sulfur dioxide (SO2), phenolic composition, losses of desirable volatile aroma compounds, and sensory characteristics of wine after the removal of ethanol by different processes/techniques. Several factors can influence the final characteristics of wine during the process, including physico-chemical parameters such as the initial alcohol level, the retention properties of the wine non-volatile matrix, and the characteristics of aroma components. Additionally, the quality of dealcoholized wine can be affected by the choice of dealcoholization techniques, distillation temperature, operating pressure, and membrane properties, including filtration and pore size. Low- and zero-alcohol products have the potential to expand the market and cater to diverse consumer segments. This comprehensive review would help winemakers in choosing the best techniques to produce dealcoholized wine, limiting the adverse effects, and meeting the needs of consumers

Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines

In this work the impact of an innovative protein stabilization method (TiO2-based composite sorbent material coupled with a prototype device operating under continuous flow) has been tested in terms of protein and oxidative stability of white wines. Optimal process parameters (duration 60 min; flow rate 1.5 ± 0.1 L/h in 6 cycle rates/h) ensured an average 32.5 % reduction of total proteins; the nanoporous TiO2 film supported on inert glass beads acted as selective sorbent for pathogenesis-related proteins (PRPs, 10–60 kDa) responsible for wine instability, based on the protein stability studies (heat-test) performed in the experimental wines. The stabilization process has been tested for the release of contaminants (Ti), and the innovative treatment has been proven to preserve wine from oxidation also delaying the browning onset under extreme storage conditions

Packaging of Wine in Aluminum Cans – A Review

Background and goals - Aluminum cans represent an alternative wine packaging, offering a wide range of styles. Despite the fast-growing nature of the product category and the great market forecast, there is valid concern about the quality of wines in a can. Unfortunately, this leads to the consumer perception that these wines are low-quality products, which must be addressed by the wine industry. Methods and key findings - Canned wines have a limited shelf life, as they often display unpleasant reductive characteristics (e.g., rotten egg and cooked vegetable off-flavors). Aluminum corrodes in the acidic pH of wine and reacts with sulfur dioxide to yield hydrogen sulfide. Conclusions and significance - Preparing wine for canned packaging requires extra effort to understand the implications of wine redox chemistry. The wine’s chemical parameters at bottling (in particular, the levels of sulfur and metals) must be managed, and the degradation of the can lining must be limited

Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract

Fourier transform infrared (FTIR) spectroscopy measurements were used for the prediction of commercial tannins antioxidant capacity, i.e. DPPH, through Partial-least squares (PLS) regression. Plot of the leave-one-out full cross-validated PLS predicted scavenging activity values (DPPH %) with a good correlation (r= 0.82), proving FTIR succeeded to rapidly provide information on commercial tannins antioxidant capacit

Listing Subgraphs by Cartesian Decomposition

We investigate a decomposition technique for listing problems in graphs and set systems. It is based on the Cartesian product of some iterators, which list the solutions of simpler problems. Our ideas applies to several problems, and we illustrate one of them in depth, namely, listing all minimum spanning trees of a weighted graph G. Here iterators over the spanning trees for unweighted graphs can be obtained by a suitable modification of the listing algorithm by [Shioura et al., SICOMP 1997], and the decomposition of G is obtained by suitably partitioning its edges according to their weights. By combining these iterators in a Cartesian product scheme that employs Gray coding, we give the first algorithm which lists all minimum spanning trees of G in constant delay, where the delay is the time elapsed between any two consecutive outputs. Our solution requires polynomial preprocessing time and uses polynomial space