Clustering attempts to discover significant groups present in a data set. It is an unsupervised process. It is difficult to define when a clustering result is acceptable. Thus, several clustering validity indices are developed to evaluate the quality of clustering algorithms results. In this paper, we propose to improve the quality of a clustering algorithm called ”CLUSTER” by using a validity ...

OBJECTIVES Immunological parameters and nutritional status influence the outcome of patients with malignant tumors. A prognostic nutritional index, calculated using serum albumin levels and peripheral lymphocyte count, has been used to assess prognosis for various cancers. This study aimed to investigate whether this prognostic nutritional index affects overall survival and the incidence of pos...

This analysis applied systematic review as a methodology for identifying, analyzing and interpreting data on the use of water quality indices human consumption. Scientific articles were searched in “PubMed”, “Scielo”, “ScienceDirect” “Web Science" databases, using keywords “drinking water” “water index”, with custom interval between 2000 2020. The results indicated 82,573 published articles, 16...

Fresh peaches are highly perishable and they deteriorate quickly during low temperature storage which results in losses in nutritional quality. To prevent these adverse effects, peach fruits were treated by dipping with γ-aminobutyric acid (GABA; 2, 4 and 6 mM) immediately after harvest and then stored at 1 °C for 7, 14, 21, and 28 days. Peach fruits treated with GABA exhibited higher flesh fir...

Background: Newborn birth weight is an important indicator for determining the health status of the human societies. Therefore, the current study aimed to investigate the critical factors affecting the newborn anthropometric indices in the health centers of Borujerd city, Iran. Methods: This case-control study was conducted from September 2016 to June 2017. The participants included 22 infants ...

This study developed a technique for the preparation of pâté from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pâté was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75...