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<title>Artículos Científicos</title>
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<description>Artículos publicados en revistas científicas externas</description>
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<dc:date>2026-06-14T03:33:43Z</dc:date>
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<title>Abundancia relativa y proporción de sexos de Platyrrhinus vittatus en un bosque nuboso de Panamá</title>
<link>http://jadimike.unachi.ac.pa/handle/123456789/1057</link>
<description>Abundancia relativa y proporción de sexos de Platyrrhinus vittatus en un bosque nuboso de Panamá
Samudio, Rafael; Pino, Jorge Luis; Carrión, Julieta
Congreso Latinoamericano y del Caribe de Murciélagos
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<dc:date>2017-01-01T00:00:00Z</dc:date>
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<title>Importancia de la colaboración en la investigación y producción científica</title>
<link>http://jadimike.unachi.ac.pa/handle/123456789/1056</link>
<description>Importancia de la colaboración en la investigación y producción científica
Pino, Jorge Luis
Publicación del Sistema Integrado de Divulgación Científica UNACHI
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<dc:date>2016-09-01T00:00:00Z</dc:date>
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<title>Modelo matemático para determinar la correlación entre parámetros fisicoquímicos y la calidad sensorial del café Geisha y Pacamara de Panamá.</title>
<link>http://jadimike.unachi.ac.pa/handle/123456789/341</link>
<description>Modelo matemático para determinar la correlación entre parámetros fisicoquímicos y la calidad sensorial del café Geisha y Pacamara de Panamá.
Vega, Aracelly; De León, Javier A.; Reyes, Stephanie M.; Gallardo, José M.
The main objective of this research study was to develop a mathematical model to predict the score that&#13;
indicates coffee’s sensory quality. To develop the model, the study examined 11 physicochemical&#13;
parameters, 34 coffee samples, and the judging scores from a 12 cupping judge panel. A multiple regression&#13;
analysis was performed to determine the relationship between physicochemical parameters and sensory&#13;
quality to obtain the square of the adjusted correlation coefficient, the coefficients for each parameter within&#13;
the model, and their p-values. The results show that the parameters 4-caffeoylquinic acid (4-CQA), pH,&#13;
color, density, and acidity, have a negative influence on sensory quality. The parameters 3-caffeoylquinic&#13;
acid (3-CQA), acid 5-caffeoilquinic (5-CQA), humidity, Brix, and caffeine have a positive influence on sensory&#13;
quality. In addition, the parameters 3-CQA, 4-CQA, and pH showed the lowest p values. It is concluded that&#13;
the model developed here allows estimating the proper range required to score a coffee batch.
Universidad Autónoma de Chiriquí.
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<dc:date>2021-01-01T00:00:00Z</dc:date>
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<title>Studying Mammals in Panama</title>
<link>http://jadimike.unachi.ac.pa/handle/123456789/273</link>
<description>Studying Mammals in Panama
Pino, Jorge Luis
I am a doctoral candidate at the University of Florida with interests in molecular systematics, phylogeography, biogeography and community ecology of Neotropical mammals. I am currently working on the evolutionary history of the Neotropical singing mice.
J. Pino. 2012. Studying Mammals in Panama. Boletín electrónico del PCP-PIRE. Florida Museum of Natural History.  https://www.floridamuseum.ufl.edu/panama-pire/voices/2012-issues/studying-mammals-in-panama/
Boletín electrónico del PCP-PIRE. Florida Museum of Natural History https://www.floridamuseum.ufl.edu/panama-pire/voices/2012-issues/studying-mammals-in-panama/
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<dc:date>2012-05-01T00:00:00Z</dc:date>
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