Intestinal microbiota alterations by dietary exposure to chemicals from food cooking and processing. Application of data science for risk prediction

Ruiz Saavedra, Sergio; García González, Herminio; Arboleya, Silvia; Salazar Garzo, Nuria; Labra Gayo, José Emilio; Díaz Rodríguez, Susana Irene; Gueimonde Fernández, Miguel; González Solares, Sonia; Reyes Gavilán, Clara G. de los

doi:10.1016/j.csbj.2021.01.037

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Intestinal microbiota alterations by dietary exposure to chemicals from food cooking and processing. Application of data science for risk prediction

dc.contributor.author	Ruiz Saavedra, Sergio
dc.contributor.author	García González, Herminio
dc.contributor.author	Arboleya, Silvia
dc.contributor.author	Salazar Garzo, Nuria
dc.contributor.author	Labra Gayo, José Emilio
dc.contributor.author	Díaz Rodríguez, Susana Irene
dc.contributor.author	Gueimonde Fernández, Miguel
dc.contributor.author	González Solares, Sonia
dc.contributor.author	Reyes Gavilán, Clara G. de los
dc.date.accessioned	2021-11-09T07:33:35Z
dc.date.available	2021-11-09T07:33:35Z
dc.date.issued	2021
dc.identifier.citation	Computational and Structural Biotechnology Journal, 19, p. 1081-1091 (2021); doi:10.1016/j.csbj.2021.01.037
dc.identifier.issn	2001-0370
dc.identifier.uri	http://hdl.handle.net/10651/60956
dc.description.sponsorship	This work is receiving support from the project RTI2018-098288-B-I00 (MCIU/AEI/FEDER, UE) and is based on concepts developed partly funded by projects TIN2017-88877-R (AEI/FEDER, UE), TIN2017-87600-P (AEI/FEDER. UE) and IDI/2018/000176 (Asturian Government GRUPIN projects).
dc.format.extent	p. 1081-1091
dc.language.iso	eng
dc.relation.ispartof	Computational and Structural Biotechnology Journal
dc.rights	© 2021 The authors. Published by Elsevier B.V. on behalf of Research Network of Computational and Structural Biotechnology
dc.rights	CC Reconocimiento 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85100608043&doi=10.1016%2fj.csbj.2021.01.037&partnerID=40&md5=a13da9f27e1b6731b386a27f6357f329
dc.title	Intestinal microbiota alterations by dietary exposure to chemicals from food cooking and processing. Application of data science for risk prediction
dc.type	journal article
dc.identifier.doi	10.1016/j.csbj.2021.01.037
dc.relation.projectID	MCIU/AEI/FEDER/RTI2018-098288-B-I00
dc.relation.projectID	AEI/FEDER/TIN2017-88877-R
dc.relation.projectID	AEI/FEDER/TIN2017-87600-P
dc.relation.projectID	FC-GRUPIN-IDI/2018/000176
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.csbj.2021.01.037
dc.rights.accessRights	open access
dc.type.hasVersion	VoR

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© 2021 The authors. Published by Elsevier B.V. on behalf of Research Network of Computational and Structural Biotechnology

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