The purpose of this article is to provide an overview of academic research on professional success, using the bibliometric analysis to understand the evolution of this field between the years 1990 and 2020. The information was obtained from the publications indexed in the Scopus database, under a rigorous bibliometric process that comprises five parts: (i) criteria search of the field, (ii) selection of database and documents, (iii) inclusion and selection criteria, (iv) software and data selection, and (v) analysis and results. The results show professional success as a scientific discipline in full exponential growth, which allows us to consider the main contributions of authors, institutions, and international contributions, as well as to consider the main themes that have shaped the intellectual structure of the subject through their visualization using bibliometric maps of co-citation and co-occurrence, which combined showed eight main lines of research. The results obtained allowed us to identify patterns of convergence and divergence in various topics, which allows obtaining current and diverse information on the state of the research field’s art.

Career success and its evaluation in university graduates generate growing interest in the academy when evaluating the university according to its mission and social mandate. Therefore, monitoring university graduates is essential in measuring career success in the State Technical University of Quevedo (UTEQ, acronym in Spanish). In this sense, this article aims to identify the predictive career success factors through survey application, development of two mathematical functions, and Weka’s classification learning algorithms application for objective career success levels determination in UTEQ university graduates. Researchers established a methodology that considers: (i) sample and data analysis, (ii) career success variables, (iii) variables selection, (iv) mathematical functions construction, and (v) classification models. The methodology shows the integration of the objective and subjective factors by approximating linear functions, which experts validated. Therefore, career success can classify university graduates into three levels: (1) not successful, (2) moderately successful, and (3) successful. Results showed that from 548 university graduates sample, 307 are men and 241 women. In addition, Pearson correlation coefficient between Objective Career Success (OCS) and Subjective Career Success (SCS) was 0.297, reason why construction models were separately using Weka’s classification learning algorithms, which allow OCS and SCS levels classification. Between these algorithms are the following: Logistic Model Tree (LMT), J48 pruned tree, Random Forest Tree (RF), and Random Tree (RT). LMT algorithm is the best suited to the predictive objective career success factors, because it presented 76.09% of instances correctly classified, which means 417 of the 548 UTEQ university graduates correctly classified according to OCS levels. In SCS model, RF algorithm shows the best results, with 94.59% of instances correctly classified (518 university graduates). Finally, 67.1% of UTEQ university graduates are considered successful, showing compliance with the university’s mission.

. Quito km, 1.5 vía a Santo Domingo de los Tsáchilas. EC-120501. Quevedo, Ecuador. rpico@uteq.edu.ec resumen L as polifenol oxidasas (PPOs) son enzimas ubicuas que catalizan la reacción dependiente de oxígeno que transforma o-difenoles en o-quinonas. Estas quinonas son reactivas y capaces de modificar covalentemente un amplio abanico de especies nucleófilas, del interior de las células, que conduce a la formación de polímeros marrones, conocido como pardeamiento enzimático. El fenómeno de pardeamiento durante el crecimiento, recogida, almacenamiento y procesado de frutos y vegetales, es un problema de primera magnitud en la industria agroalimentaria y se reconoce como una de las principales causas de pérdidas de calidad y valor comercial. Produce cambios importantes tanto en la apariencia como en las propiedades organolépticas de frutos y vegetales comestibles, además suele ir asociado al desprendimiento de olores y efectos negativos sobre el valor nutricional. Aunque las PPOs se han descrito en diversos tejidos de plantas como raíces, semillas, hojas y frutos, el control de este fenómeno requiere un conocimiento bioquímico del tipo de sustratos fenólicos presentes en cada planta, el nivel de compuestos reductores, el nivel de accesibilidad del O 2 , de la naturaleza de los diferentes compuestos oxidables y de la polimerización y degradación de las o-quinonas. En este trabajo se presenta una revisión del efecto bioquímico, distribución, localización y posibles inhibidores de las PPOs en frutos y vegetales usados como alimento.Palabras clave: Polifenol oxidasas, pardeamiento enzimático, frutos y vegetales. abstract P olyphenol oxidases (PPOs) are ubiquitous enzymes that catalyze the oxygen-dependent reaction that transforms o-diphenols to o-quinones. These quinones are reactive and capable of covalently modifying a wide variety of nucleophilic species into cells leading to the formation of brown polymers, known as enzymatic browning. The phenomenon of browning during growth, collection, storage and processing of fruits and vegetables, is a major problem in the food industry and is recognized as one of the leading causes of commercial value and quality loss, since it produces important changes in the appearance and organoleptic properties of edible fruits and vegetables, and it is often associated to the release of odors and negative effects on nutritional value. Although PPOs have been described in various plant tissues such as roots, sedes, leaves and fruits, the control of this phenomenon requires biochemical knowledge of the type of phenolic substrates present in each plant, the level of reducing compounds, the level of O 2 accessibility, of the nature of the various oxidizable compounds and, finally, o-quinones polymerization and degradation. This paper present a review of the biochemical effect, distribution, location and potential inhitors of PPOs in fruits used for food.