Sandra Cervantes on Muck Rack

Sandra Cervantes

Santa Ana
As seen in: Nature, Caplin News, Diario del Sur, El Occidental, El Sol de México, El Sol del Bajío, El Sudcaliforniano, La Prensa (Mexico), Telemundo PR, WNJU-TV (Linden, NJ) and
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Articles

Resilience of genetic diversity in forest trees over the Quaternary - Nature Communications

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By Pascal Milesi, Chedly Kastally, Benjamin Dauphin, Sandra Cervantes, Francesca Bagnoli, Stephen Cavers, Patricia Faivre-Rampant, Santiago C. González-Martínez, Felix Gugerli, Sanna Olsson, Sara Pinosio, Christian Rellstab, Odile Rogier, Simone Scalabrin, Marjana Westergren, Martin Lascoux, Tanja Pyhäjärvi, Véronique Jorge, Lars Opgenoorth, Giovanni G. Vendramin
| Nature Verified
Abstract The effect of past environmental changes on the demography and genetic diversity of natural populations remains a contentious issue and has rarely been investigated across multiple, phylogenetically distant species. Here, we perform comparative population genomic analyses and demographic inferences for seven widely distributed and ecologically contrasting European forest tree species based on concerted sampling of 164 populations across their natural ranges.
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Optimizing Exome Captures in Species with Large Genomes Using Species-specific Repetitive DNA Blocker

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By Robert Kesalahti, Timo Kumpula, Sandra Cervantes, Sonja T. Kujala
| biorxiv.org
Abstract Large and highly repetitive genomes are common. However, research interests usually lie within the non-repetitive parts of the genome, as they are more likely functional, and can be used to answer questions related to adaptation, selection, and evolutionary history. Exome capture is a cost-effective method for providing sequencing data from protein-coding parts of the genes.
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Precio de burrito sobrepasa los $20 en restaurante de San Francisco

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By Sandra Cervantes
| Hecho En California
Un restaurante de comida mexicana está captando mucha atención en el barrio de la Misión en San Francisco, California. Todo debido a uno de sus platos estrella, que se está volviendo muy costoso. Ha pasado de costar $11 a más de $22 en los últimos años. Se trata de un burrito emblemático que ha visto cómo el costo de sus ingredientes se ha duplicado. Y por eso precisamente el propietario del negocio La Vaca Birria ha duplicado su precio.
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