Academic literature on the topic 'Custard apple'
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Journal articles on the topic "Custard apple"
Inamadar, ArunC, Aparna Palit, and S. Ragunatha. "′Custard apple′ scalp." Indian Journal of Dermatology, Venereology, and Leprology 76, no. 3 (2010): 281. http://dx.doi.org/10.4103/0378-6323.62975.
Full textDu, Junxi, Biming Zhong, Vigasini Subbiah, Colin J. Barrow, Frank R. Dunshea, and Hafiz A. R. Suleria. "LC-ESI-QTOF-MS/MS Profiling and Antioxidant Activity of Phenolics from Custard Apple Fruit and By-Products." Separations 8, no. 5 (May 9, 2021): 62. http://dx.doi.org/10.3390/separations8050062.
Full textBartley, J. P. "Volatile constituents of Custard Apple." Chromatographia 23, no. 2 (February 1987): 129–31. http://dx.doi.org/10.1007/bf02312888.
Full textChudasama, J. A., N. B. Sagarka, and Satyakumari Sharma. "Deterrent effect of plant extracts against Callosobruchus maculatus on stored cowpea in Saurashtra (Gujarat, India)." Journal of Applied and Natural Science 7, no. 1 (June 1, 2015): 187–91. http://dx.doi.org/10.31018/jans.v7i1.586.
Full textKachhadiya, Sagar, and K. Jethva. "Physico-Chemical Properties of Custard Apple." International Journal of Biochemistry Research & Review 20, no. 1 (January 10, 2017): 1–13. http://dx.doi.org/10.9734/ijbcrr/2017/36626.
Full textGonzalo, M. A., I. Moneo, P. Ventas, F. Polo, and J. M. Garcia. "IgE-mediated hypersensitivity to custard-apple." Allergy 52, no. 5 (May 1997): 597. http://dx.doi.org/10.1111/j.1398-9995.1997.tb02610.x.
Full textKumar Pokharia, Anil, B. Sekar, Jagannath Pal, and Alka Srivastava. "Possible Evidence of Pre-Columbian Transoceanic Voyages Based on Conventional LSC and AMS 14C Dating of Associated Charcoal and a Carbonized Seed of Custard Apple (Annona squamosa L.)." Radiocarbon 51, no. 3 (2009): 923–30. http://dx.doi.org/10.1017/s0033822200033993.
Full textPinto, C. S., A. L. R. Magalhães, A. L. Teodoro, G. C. Gois, R. M. L. Véras, F. S. Campos, D. B. Nascimento, A. P. Andrade, L. P. Oliveira, and I. E. Lima. "Potential alternative feed sources for ruminant feeding from the biodiesel production chain by-products." South African Journal of Animal Science 50, no. 1 (April 20, 2020): 69–77. http://dx.doi.org/10.4314/sajas.v50i1.8.
Full textSharma, Prem Nidhi, Poorna Dass Dhaubaji Shrestha, Shiv Raj Chauhan, and Vinita Sharma. "Effects of Neem (Azadirachta indic) and Custard Apple (Annona reticulata) Diets on Sterility of House Rat (Rattus rattus)." Journal of Nepal Agricultural Research Council 1 (September 20, 2016): 37–40. http://dx.doi.org/10.3126/jnarc.v1i0.15734.
Full textPhan, Huan T. "Optimization of alcoholic fermentation of custard apple juice by Saccharomyces cerevisiae using response surface methodology." Journal of Agriculture and Development 18, no. 5 (October 28, 2019): 70–78. http://dx.doi.org/10.52997/jad.9.05.2019.
Full textDissertations / Theses on the topic "Custard apple"
Long, Robert Llewellyn, and bizarrealong@hotmail com. "Improving fruit soluble solids content in melon (Cucumis melo L.) (reticulatus group) in the Australian production system." Central Queensland University. Biological and Environmental Science, 2005. http://library-resources.cqu.edu.au./thesis/adt-QCQU/public/adt-QCQU20051019.144749.
Full textHuang, Yi-Jhen, and 黃翊甄. "Study of biological activity of immature custard apple." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/66160064922519583610.
Full textPeng, Chi-Wei, and 彭琦崴. "Study of processing methods on the biological activity of immature custard apple (Annona squamosa ×Annona cherimola) fruit." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/99043410977892254651.
Full text元培科技大學
食品科學研究所
101
Custard apple has been a popular fruit in Taiwan. The quality of this fruit is labile during storage due to its rapid ripening characteristics. Therefore, many studies have been devoted to enhancing its stability as well as maintaining its quality during storage. In contrast to the ripe fruit, the unripe fruit in a large amount is normally regarded as a waste and discarded. This research aimed at studying the biologically active components of the unripe fruit of custard apple, especially the essential oil (EO), and trying to potentiate its commercial value. The unripe fruit was subjected to different processing methods and the yield as well as the composition of the EO was analyzed. The EO was obtained by a water distillation method and the yields of the EO were 0.04±0.00%, 0.18±0.01%, and 0.19±0.02% for the treatments of the fruits by air-dried outdoors (AD), oven-dried at 30°C (OD-30), and oven-dried at 50°C (OD-50), respectively. The components and composition of the EO were analyzed by GC-MS. There were 34 compounds tentatively identified. Spathulenol was found the largest compound in the EO in terms of quantity and its concentrations were 44.51±2.58%, 45.0±0.76% and 46.01±0.06% for the AD, OD-30, and OD-50, respectively. The inhibition of microbial growth during incubation by the EOs from the three treatments was studied by using E.coli (O157:H7) and S. aureu as representative organisms. The results showed that at lower concentrations such as 750 mg/L for E.coli (O157:H7) and 187 mg/L for S.aureu, the EO from OD-50 showed a higher antimicrobial effect than those from AD and OD-30. However, at the concentrations beyond those, the three EOs did not show any significant suppressing effects on the microbial growth. For example, over 90% of the E. coli (O157:H7) was inactivated by the EO at 1500 mg/L, and 99% of the S.aureu was inhibited by the EO at 375 mg/L. Antimicrobial activity of the EO from the three treatments was similar in terms of microbicidal effect. The minimal microbicidal concentration (MMC) was determined as 6000 mg/L for Aspergillus niger and Penicillium italicum, >6000 mg/L for Cladosporium herbarum, 750 mg/L and 375 mg/L for Trichoderma reesei (BCRC31863), Trichoderma reesei (BCRC 32924), 3000 mg/L for E.coli (O157:H7), 6000 mg/L for V.parahaemolyticus, 750 mg/L for S.aureu, and 1500 mg/L for L.monocytogenes. Antioxidant activity of the EO was measured by the following methods: DPPH, NO, and reducing power. Antioxidant activity of the EO is expressed as the concentration of the EO required for inhibiting half of the oxidative effect (IC50). The EO from OD-50 exhibited stronger antioxidant activity than those from AD and OD-30. The concentrations of IC50 for the EO from OD-50 based on DPPH, NO, and reducing power tests were 3177 mg/L, 2156 mg/L, and 3000 mg/L, respectively.
Yang, Shin-i., and 楊欣怡. "Postharvest Physiology and Storage of Atemoya (Annona squamosa×Annona cherimola) and Several Cultivars of Custard Apple(Annona squamosa L.)." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/95582823213779283208.
Full text國立屏東科技大學
熱帶農業研究所
88
Annona, a newly developed fruit in Taiwan , has recently become one of popular fruits in the market. If the postharvest handling and storage techniques are properly developed, they can ensure the freshness and fruit quality for consumption. This study is to investigate a series of postharvest physiology, changes of carbohydrate and enzymatic activities, and storage conditions on atemoya（Annona squamosa×Annona cherimola）and three cultivars of custard apple（Annona squamosa）, named cv. Rough-Areole, Slender-Stem and 77L1, which has yet to be named. Results showed that the fruits of atemoya and three cultivars of custard apple are all climacteric fruits with high respiration rate. When stored at 10C, there were no show a climacteric rise in respiration and ethylene production. However, chilling injury was detected in fruits stored at 10℃. Using Arrhenius plot against the respiration rate and temperature, the threshold for the chilling injury for atemoya was determined at about 11.7C. When storing atemoya and three cultivars of custard apple fruits at 15-25C, their respiration rates and ethylene production increased with the increase of the temperature and the duration of the storage. In addition, when comparing fruits harvested in different seasons, fruits harvested in the summer had higher respiration rates and ethylene production than those harvested in the winter. Of the atemoya and three cultivars of custard apple fruits, atemoya harvested in the summer had the higher respiration rate and ethylene production than the three cultivars of custard apple. Also, there was no significant effect of the posture of the fruits in storage on the respiration rate and ethylene production. At different storage temperatures (5-25C), the firmness, pH of pulp, Vit.C and color (Lightness, Chrome value, and hue angle) of the atemoya and three cultivars of custard apple decreased with the increase of the duration of storage. However, the total soluble solids（TSS）, titratable acidity and TSS/acidity ratio increased with the increase of storage temperature and duration. Their contents were higher in the winter fruits than in the summer fruits. The major sugars of the atemoya and three cultivars of custard apple fruits were glucose, fructose and sucrose. The sugar contents increased with the increase of the temperature and duration of storage. During the ripening, sucrose was hydrolyzed to glucose and fructose. In terms of the conversion between starch and soluble sugars in atemoya and three cultivars of custard apple fruits, starch was gradually hydrolyzed to sugars as the fruit ripening process progressed. The rates of starch/soluble sugars conversion varied with the difference in storage temperatures. Of the three cultivars of custard apple fruits, there were no significant differences in soluble sugars and starch content among cv.Rough-Areole, Slender-Stem, 77L1. However, atemoya had a higher contents of soluble sugars and starch content than the three cultivars of custard apple. Of the major amino acids found in the atemoya and three cultivars of custard apple fruit, proline was the highest and then followed by valine, lysine and glutamate. Asparagine and isoleucine was undetectable in the storage. The amino acid contents in the fruits decreased with the ripening process. At the different growing seasons of the fruits, the amino acid contents in the winter fruits were higher than those in the summer fruits. Among the different varieties, 77L1 fruits produced in both winter and summer had the highest contents of amino acids as compared with atemoya and other two cultivars of custard apple fruits. During the ripening of Annona fruits, the softening order of fruits, was tissues close to the apex of a fruit > the central part near the skin> the middle of the central core > middle part between skin and central core > the central core near the pedicel, which was the hardest of all. The soluble solid content (SSC), in a descending order, was tissues close to the apex >the central part near the skin > the middle of the central core > the central core near pedicel > the middle part between skin and central corel. The order of SSC was a little different from that of the fruit softening. However, the trend of the fluctuation of SSC at different parts of the tissues was similar to that of the water content. In atemoya, the water content, in a descending order, was tissues of central core near the pedicel > the middle of the central core > middle part between skin and the central core > the central part near the skin > the apex portion of the fruit. Effect of different packagings on the storage life of atemoya and three cultivars of custard apple, results showed that PE bags with ethylene absorbent provided the longest storage life and then was followed by sealed PE bags. Other packaging methods, such as perforated PE bags did not enhance the storage life of Annona fruits. In addition, PE bags with ethylene absorbent effectively delayed the symptom occurrence of chilling injury at low temperature, but not preventing. Other packaging methods did not provide any significant protection against the chilling effects. Low temperature storage and high humidity environment delayed the fruit splitting of atemoya after harvest. Fruits treatment by acrylic latex（a gap filler）, paraffin wax, paste at concave area near the pedical, or fruits with longer pedical attached, or pedical atteched with rubber cap which was filled with water, were also investigated. Only fruits treated by acrylic latex appeared to be affactive delay fruit splitting of atemoya. Atemoya fruits were stored in air or controlled atmosphere（CA：5％O2；3％O2；5％O2＋5％CO2；5％O2＋3％CO2；3％O2＋5％CO2；3％O2＋3％CO2）at 20℃, the respiration rate and ethylene production of fruits were significantly reduced by low O2 or high CO2 in combination with low O2. The storage life of fruits at different CA conditions were 24 days in 5％O﹥21 days in 3％O2及21 days in 3％O2＋5％CO2 ﹥19 days in 3％O2＋3％CO2 ﹥17 days in 5％O2＋3％CO2 ﹥15 days in 5％O2＋5％CO2 ﹥12 days in air. Microscopic observation of the cross section of fruit tissue between the core and pulp near the pedicel of atemoya, the cells of pulp were larger and rounder than those cells of the core. The interface cells between the pulp and core aligned closely to form a narrow layer, which fruit splitting occurred. In addition, by SEM（scanning electron microscopy） observation, the cell of pulp tissue after harvest were full of starch qranules. However, the starch granules disappeared gradually with the fruit ripening process progressed.
Chen, Yuan-Ming, and 陳原銘. "A Study on Tourists’ Satisfaction Toward Festival Event -The Case of Taitung Custard Apple Cultural Festival Event in 2007." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/76210671001699304958.
Full text國立屏東科技大學
熱帶農業暨國際合作系所
95
This study took the 2007 Taitung Custard Apple Cultural Festival Event as an example to investigate the tourists’ satisfaction and issues for implementing the festival activities. The research methods employed in this study included tourists’ questionnaire surveys and in-depth interviews with the stakeholders such business and government employment that were directly involved in the planning and implementing the event. Descriptive statistics, t-tests and ANOVA were used to analyze tourists’ motive, recreation experience, and to explore the differences in satisfaction level amongst the different groups of the tourists characteristics. The major research findings include the following. The characteristics of the activities were divided into six dimensions, namely, Convenience of Transportation, Service Quality, Tourism Experience, Cultural and Education, Social Aspect, Economic Aspect. The research found that respondents with the characteristics as male, residence of Taitung, age between 51 to 60, with lower education level, income level, and retired tends be more satisfied toward the Convenience of Transportation and Tourism Experience. With regard to the Service quality, the residences of Taitung, ages between 51 to 60, and a lower education level tend to have a higher satisfaction level. In the Cultural and Educational Aspect, the married and residence of Taitung tends to have a higher satisfaction level. In the Social Aspect, the lower income male respondents tend to have higher satisfaction level. Finally, as for the Economic Aspect, the male tourists tended to have higher satisfaction levels. The recommendations from this research include the following. First of all, the exposition site needed to be improved, such as level the ground. Secondly, there is still ample room for internet marketing. The electronic media and the web, such as government agencies website and the Farm’s Association website should be used to increase publicity. The event should be extended to a few weeks or a month, such that the visitors will have more opportunity to participate in the festivity. Finally, the Taitung County government should use the authority to consolidate various administrative units, to reduce the communication and coordination difficulties among different agencies. The organizer should consider about conducting joint marketing with local tourists establishment such as the hot spring hotels and restaurants to provide tourism packages with do with reduced price and sales activities to target the tourists.
Huang, Wei-En, and 黃韋恩. "Research on Difference of Production Quality of Cultivating Natural Yeast in Toasts between Flowers, Fruits, and Cereals A Case Study on Specialty Crops in Taitung: Roselle, Custard Apple, and Millet." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/26200489426967284695.
Full text國立高雄餐旅大學
飲食文化暨餐飲創新研究所
105
This research aims to compare Taitung's local agricultural products: Roselle, custard apple, and millet to raisins, the most extensively used by the food industry in the production quality of sourcing fermented broth to grow natural yeast in toasts. In addition, Roselle, custard apple, and millet are most widely grown as essential economic crops in Taitung, Taiwan. Generally speaking, most people use flowers, fruits, and cereals as raw materials to naturally rise yeast in bread production. The results of the experiments indicated that among all the culture media for 0 to 120 hours, raisins reach the highest sugar content in 24(Brix°) at the end of 120 hours. Furthermore, Roselle in pH2.52 is the lowest. The custard apple is the fastest-grown in the gas production in doughs and volume expansion. When it comes to volume, toast grown by custard apples in volume 4.19(g/cm3) is the largest contrasting to toast grown by millets in volume 3.87(g/cm3) is the smallest. Speaking of chromatic aberration in Lab color space, the maximum value of L* is the custard apple toast in the value of 67.83. The raisin toast in the value of 1.35 is the maximum value of a*. The maximum value of b* is the raisin toast in the value of 16.42. According to Texture Profile Analysis (TPA), there is no significant difference in the hardness of roselle,custard apple and raisins. moreover, based on the sensory evaluation, there is no significant difference in the overall acceptability of natural materials between custard apple, Roselle, and raisins. As a consequence, the natural materials cultivated by custard apple and Roselle would be comparable to raisins. It is highly expected that this research can be a valuable reference to the enterprises for producing natural bread by Roselle and Custard Apple, the specialty crops in Taitung.
Hsieh, Ming-Jer, and 謝銘哲. "The Improvement of the Pollinator for Custard Apples." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/05909039156943166976.
Full text國立屏東科技大學
機械工程系
92
Abstract School ID：N9032024 Total Page：83 Title of Thesis：The Improvement of the Pollinator for Custard Apples Name of Institute：Graduated from Department of Mechanical Engineering，National Pingtung University of Science and Technology Graduate Date：January，13，2004 Degree Conferred：Master Name of Student：Ming-Jer Hsieh Adviser：Dr. Ching-Chen Hsieh The Content of Thesis Abstract： Custard apples and atemoyas are the major agricultural products in Taitung. Because of the environmental factors and their characteristics of growth, we must do pollination by hand to acquire more fruits and better fruit shape. Now, the pollination should be done at cockcrow or in the evening. The major purpose of this research is to improve the pollinator used currently in order to simplify the work of pollination and reduce time and expense. With the new pollinator, the experiment is made in one area of Taitung, Beinan, where the custard apples and atemoyas are planted the most widely. The items of this experiment include the comparison of time needed in pollination, the percentage of fructification for different pollinators and comparison of fruit shape and weight. The results are as follows. The time needed in pollination by the current pollinator is 3.88 sec/a flower, and 0.74 sec/ a flower by the new pollinator . The percentage of fructification is 92% by the current pollinator and 82% by the new one. According to the shape and weight, the fruits are graded into four levels－Extremely large size, fairly large size, large size and average size. When the current pollinator is used, the percentage of each level is 11.10%, 37.51%, 36.08%, and 15.31%; when the new pollinator is used, the percentage of each level is 15.87%, 35.38%, 33.14%, and 15.61%. When I use the current pollinator, it costs 34000 NT dollars for one hectare per period, and 19420 NT dollars when I use the new pollinator. This indicates we can reduce the cost of pollination by 43% if we use the new pollinator. Keyword：Custard Apple，Sugar Apple，Sweetsop，Atemoya，Pollinator
Jung-Yu, Sung, and 宋鐘裕. "A Study on the Critical Success Factors of Marketing Organization of Custard Apples in the Agricultural Center-satellite System-the Taitung Area Farmers' Association." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/36118959536374015890.
Full text國立屏東科技大學
熱帶農業暨國際合作系所
98
The contents of abstract in this thesis： Since the nation's participation in the WTO, our agricultural sector has been faced with fierce market competition brought about by globalization and liberalization, which has also seriously impacted the production and marketing model of our small farming family-based agriculture. To cope with this situation, the cabinet-level Council of Agriculture has in 2007 launched Agricultural Center-satellite System Project in a bid to expeditiously improve the marketing structure and enhance the competitiveness of our agriculture industry through the integration of small farmers associations, the professional labor division among the marketing organizations and the mutual complement of resources. To follow this policy, the Taitung Area Farmers' Association it integrated their agricultural production and marketing groups to form a marketing organization that is in line with the model of “Agricultural Center-satellite System”. The purpose of this study is to explore the Critical Success Factors of “Agricultural Center-satellite System” in the marketing organization of custard apples. In the first stage of the study, Fuzzy Delphi Method was adopted to conduct expert survey. 20 measurement factors were obtained and integrated into 5 evaluation aspects to further construct a hierarchical structure. In the second stage, Analytical Hierarchy Process was used for an expert questionnaire survey to analyze the weight and sequence of each aspect and measurement factor. The results suggested that the Critical Success Factors in the order of their weights are respectively 1. The management of manpower 2. Marketing strategy 3. The strength of organization 4. Cost management 5. The management of financial risk. The top 6 weighted key factors to the successful application of Agricultural Center-Satellite System in the marketing organization of custard apples are 1. Executor's ability to integrate and cope with risk 2. The expansion of various distribution channels 3.Staff service quality4. The system's vision and goal. 5.Product quality control 6. Standard operational procedure Keywords: Agricultural Center-satellite System, Custard apples, Fuzzy Delphi Method, Analytical Hierarchy Process, Critical Success Factors
Books on the topic "Custard apple"
Sandewsk. Growing Custard Apples. Intl Specialized Book Service Inc, 1988.
Find full textBook chapters on the topic "Custard apple"
Mani, M. "Fruit Crops: Custard Apple." In Mealybugs and their Management in Agricultural and Horticultural crops, 443–46. New Delhi: Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2677-2_49.
Full textHiwale, Shrikant. "Custard Apple (Annona squamosa L.)." In Sustainable Horticulture in Semiarid Dry Lands, 135–52. New Delhi: Springer India, 2015. http://dx.doi.org/10.1007/978-81-322-2244-6_9.
Full textSharma, G. L., and N. Lakpale. "Diseases of Custard Apple and Their Management." In Diseases of Fruits and Vegetable Crops, 75–86. Series statement: Innovations in horticultural science: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9780429322181-6.
Full textGargade, Appasaheb, and Shridhar Khandekar. "Custard Apple Leaf Parameter Analysis, Leaf Diseases, and Nutritional Deficiencies Detection Using Machine Learning." In Lecture Notes in Electrical Engineering, 57–74. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-8391-9_5.
Full text"Sugar Apple, True Custard Apple, Sweet Sop." In Major Flowering Trees of Tropical Gardens, 19–22. Cambridge University Press, 2019. http://dx.doi.org/10.1017/9781108680646.007.
Full textJagtap, Umesh B., and Vishwas A. Bapat. "Custard apple— Annona squamosa L." In Exotic Fruits, 163–67. Elsevier, 2018. http://dx.doi.org/10.1016/b978-0-12-803138-4.00019-8.
Full text"PAWPAW, CUSTARD APPLE, POOR MAN’S BANANA." In Wild Yet Tasty, 22. The University Press of Kentucky, 2019. http://dx.doi.org/10.2307/j.ctvbd8mcx.17.
Full text"Processing and Value Addition of Custard Apple." In Technologies in Food Processing, 285–308. Toronto ; New Jersey : Apple Academic Press, 2018.: Apple Academic Press, 2018. http://dx.doi.org/10.1201/b22422-19.
Full textChen, Jianwei, Yong Chen, and Xiang Li. "Beneficial Aspects of Custard Apple (Annona squamosa L.) Seeds." In Nuts and Seeds in Health and Disease Prevention, 439–45. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-375688-6.10052-0.
Full textChampy, Pierre. "Acetogenins from the Seeds of the Custard Apple (Annona squamosa L.) and their Health Outcomes." In Nuts and Seeds in Health and Disease Prevention, 429–37. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-375688-6.10051-9.
Full textConference papers on the topic "Custard apple"
Chelala Moreira, Rafael, Ana Carolina B. Rezende, and Anderson de Souza Sant'Ana. "Predictive modeling of Salmonella spp. in avocado and custard apple under different temperatures." In XXIII Congresso de Iniciação Científica da Unicamp. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37747.
Full textGargade, Appasaheb, and S. A. Khandekar. "A Review: Custard Apple Leaf Parameter Analysis and Leaf Disease Detection using Digital Image Processing." In 2019 3rd International Conference on Computing Methodologies and Communication (ICCMC). IEEE, 2019. http://dx.doi.org/10.1109/iccmc.2019.8819867.
Full textPavithra, S., S. P. Preetha, P. L. Sujatha, M. R. Srinivasan, A. Karthikeyan, C. Balachandran, K. V. Venkateswaran, and P. Kumarasamy. "A computational approach to use the active principles in Custard apple (Annona squamosa), as an ectoparasiticide by using potential target Acetylcholinesterase of Rhipicephalus sanguineus (Brown dog tick)." In 2016 2nd International Conference on Advances in Electrical, Electronics, Information, Communication and Bio-Informatics (AEEICB). IEEE, 2016. http://dx.doi.org/10.1109/aeeicb.2016.7538327.
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