Article
Agriculture, Multidisciplinary
Jie Zhao, Ling Li, Jianhua Zhao, Shirong Dong, Gefei Liu, Yin Wang, Zedong Xu, Hongbin Lin, Jing Lu, Ping Liu, Min Xu
Summary: This study found that partial substitution of wheat flour with soybean flour and gluten improved the quality of PXDB. It increased the content of amino acid nitrogen, organic acid, free amino acids, and key aroma substances, resulting in PXDB with better organoleptic quality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Multidisciplinary Sciences
Alan Gasinski, Elzbieta Pytlarz, Oliwia Hamkalo, Joanna Kawa-Rygielska
Summary: This study confirmed that cultivating wheat with the addition of seed meals can improve the quality of wheat malt, as evidenced by improved technological properties and the presence of various volatile compounds in the produced malts.
SCIENTIFIC REPORTS
(2023)
Article
Multidisciplinary Sciences
Vincent Colantonio, Luis Felipe V. Ferra, Denise M. Tieman, Nikolay Bliznyuk, Charles Sims, Harry J. Klee, Patricio Munoz, Marcio F. R. Resende
Summary: By analyzing the metabolomics of tomato and blueberry varieties along with consumer ratings, statistical and machine learning models were developed to predict fruit flavor. These models are expected to facilitate the incorporation of flavor as breeding targets earlier and promote the selection and release of more flavorful fruit varieties.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
Article
Food Science & Technology
Guozhong Zhao, Qidou Gao, Hadiatullah Hadiatullah, Jian Zhang, Ailin Zhang, Yunping Yao
Summary: Steam explosion (SE) pretreatment of wheat bran is effective in hydrolyzing cellulose, improving enzymatic digestion and solvent accessibility, which benefits soy sauce production. Under 1.5 MPa pressure, significant reductions in cellulose, hemicellulose, and lignin content were observed, leading to an intense increase in flavor determined by electronic nose analysis and sensory evaluation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Huiling Yan, Hongxu Chen, Jianglin Zhao, Tian Yao, Xiaochun Ding
Summary: The aim of this study was to investigate the effects of 0.5 M hydrogen peroxide (H2O2) on flavor, texture quality and reactive oxygen species (ROS) metabolism in harvested 'Hongshi' kiwifruit. Results demonstrated that H2O2 accelerated changes in flavor detected by electronic tongue (e-tongue) and electronic nose (e-nose). In addition, H2O2 treatment promoted fruit softening, as evidenced by an earlier increment in the activities of alpha-amylase, total amylase, pectin lyase, and pectin methylesterase. These results indicate that H2O2 accelerates flavor formation and softening by regulating ROS metabolism in kiwifruit.
Article
Chemistry, Applied
Agnese Taticchi, Sonia Esposto, Gianluca Veneziani, Antonio Minnocci, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Luca Sebastiani, Maurizio Servili
Summary: The study found that the application of high vacuum technology in the processing of virgin olive oil has significant effects on the physicochemical properties of the olive paste and oil, including improving the coalescence of oil droplets, increasing the phenolic content, and reducing some volatile molecules related to off-flavors in the oil.
Article
Agronomy
Friedrich Laidig, Alexandra Husken, Dirk Rentel, Hans-Peter Piepho
Summary: A novel approach based on the relationship between loaf volume and grain protein content is proposed to evaluate the protein use efficiency and stability of wheat varieties. The study shows that static protein use efficiency is strongly genetically associated with loaf volume, indicating the advantage of the static approach over the dynamic approach.
THEORETICAL AND APPLIED GENETICS
(2022)
Article
Food Science & Technology
Liting Liang, Weining Huang, Jianxian Zheng, Yongqing Zeng, Jing Huang, Binle Zhang, Liyuan Zhou, Ning Li, Tiecheng Gao, Ruijun Guo, Jacob Ojobi Omedi
Summary: This study investigated the effect of incorporating kiwifruit substrate fermented by high beta-glucosidase producing lactic acid bacteria on the physicochemical and rheo-fermentation properties of wheat dough. The results showed that the incorporation of fermented substrate increased acidity, dietary fiber, beta-glucosidase and alpha-amylase activity, and gas retention in the dough. The subsequent breads had higher specific volume and softer crumbs, as well as increased antioxidant content and activity, flavor content and intensity. Overall, the breads incorporated with fermented substrate were of better quality and more accepted. This study highlights the potential role of beta-glucosidases through LAB fermentation in enriching and adding value to kiwifruit substrate as a functional ingredient in the bakery industry.
Article
Agronomy
Cristian Silviu Simionescu, Ciprian Petrisor Plenovici, Constanta Laura Augustin, Maria Magdalena Turek Rahoveanu, Adrian Turek Rahoveanu, Gheorghe Adrian Zugravu
Summary: This study presents a fuzzy quality certification of wheat based on a fuzzy analysis model. A Matlab application was developed to model the main quality characteristics of wheat and obtain a quality index. The algorithm allows for obtaining and using a global quality index, which can be used as a quality reference and price setting tool in the commercial field and as a measure of processing opportunities.
Article
Plant Sciences
Xiaoxue Fan, Na Lu, Wenshuo Xu, Yunfei Zhuang, Jing Jin, Xiaojuan Mao, Ni Ren
Summary: This study investigates the effects of light spectrum and daily light integral (DLI) on the quality indicators and flavor substances of Micro-Tom tomato fruits. The results show that the highest sugar-acid ratio is obtained under white light with additional red light and blue light. Higher DLI conditions significantly increase the contents of β-carotene, lycopene, and lutein, except under blue light treatment. There are cross-interactions between the light spectrum and DLI, and the accumulation of flavor substances in tomato fruits is decreased by the addition of green light with high DLI and red light with low DLI.
Article
Food Science & Technology
Jing Zhang, Shuangping Liu, Hailong Sun, Zhengfei Jiang, Yuezheng Xu, Jieqi Mao, Bin Qian, Lan Wang, Jian Mao
Summary: This study investigates the differences between Daqu and wheat Qu in terms of physicochemical indices, microbial communities, functional genes, and the metabolic network of key microbes responsible for flavor synthesis. The results show that Daqu has higher protease and cellulase activity and acidity, and lower glu-coamylase and amylase enzyme activity compared to wheat Qu. The metagenomic sequencing reveals differences in species composition between Daqu and wheat Qu, but similar functional genes. The study also identifies the main contributors to flavor compounds synthesis in both Daqu and wheat Qu.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Nutrition & Dietetics
Shuya Wang, Ning Jin, Li Jin, Xuemei Xiao, Linli Hu, Zeci Liu, Yue Wu, Yandong Xie, Wen Zhu, Jian Lyu, Jihua Yu
Summary: Using LED to improve lighting conditions during tomato growth is an efficient method to enhance the quality of tomato fruit. Supplementing light in the morning increases the content of health-promoting substances, while supplementing light in the evening enhances the flavor of tomato fruit.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Zihan Zhang, Yucan Wu, Quanwei Liu, Guiping Zhao, Limin Wei, Chunhui Zhang, Feng Huang
Summary: This study investigated the effect of feeding copra meal on the flavor formation of Wenchang chicken. The results showed that the addition of copra meal changed the quality of the chicken and increased the types and contents of volatile compounds.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Plant Sciences
Jing Zhang, Sitian Liu, Xiumei Zhu, Youlin Chang, Cheng Wang, Ning Ma, Junwen Wang, Xiaodan Zhang, Jian Lyu, Jianming Xie
Summary: This study found that tasty tomatoes have lower hardness and moisture content compared to regular tomatoes and cherry tomatoes, while their soluble solids content is higher. Tasty tomatoes also have higher levels of vitamin C, lycopene, fructose, glucose, and total organic acids. The volatile compound content and flavor sensory score of tasty tomatoes are also higher than regular tomatoes and cherry tomatoes.
Article
Plant Sciences
Meiling Zheng, Yue Deng, Yihui Zhou, Rui Liu, Yuping Liu, Hongmei Wang, Wentao Zhu, Zhiqiang Zhou, Jinling Diao
Summary: In this study, the application of difenoconazole on tomato plants was found to increase soluble sugar content, reduce organic acid, and raise accumulation of nutrient-related metabolites. Consumer surveys showed that difenoconazole-treated tomatoes had higher sweetness and lower acidity, and were preferred by consumers. The study also identified the mechanisms by which difenoconazole affects fruit flavor quality through the regulation of sucrose and organic acid metabolism, as well as phytohormone synthesis.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Chemistry, Applied
Alecia M. Kiszonas, Craig F. Morris
Article
Chemistry, Applied
Jose M. Orenday-Ortiz, Craig F. Morris
Article
Chemistry, Applied
Alecia M. Kiszonas, Douglas A. Engle, Leonardo A. Pierantoni, Craig F. Morris
Article
Agronomy
Maria I. Ibba, Alecia M. Kiszonas, Craig F. Morris
MOLECULAR BREEDING
(2018)
Article
Chemistry, Applied
Alecia M. Kiszonas, Dongyun Ma, Eugene Patrick Fuerst, Jeff Casper, Doug A. Engle, Craig F. Morris
Article
Food Science & Technology
Maria Itria Ibba, Alecia M. Kiszonas, Deven R. See, Daniel Z. Skinner, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2019)
Article
Food Science & Technology
Neeraj Kumar, Jose M. Orenday-Ortiz, Alecia M. Kiszonas, Jeffrey D. Boehm, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2019)
Article
Food Science & Technology
Jessica C. Murray, Alecia M. Kiszonas, Craig F. Morris
JOURNAL OF FOOD SCIENCE
(2018)
Article
Veterinary Sciences
Stephanie Ann Thomovsky, Annie Vivian Chen, David M. Deavila, Alecia M. Kiszonas
JOURNAL OF THE AMERICAN ANIMAL HOSPITAL ASSOCIATION
(2019)
Article
Food Science & Technology
Neeraj Kumar, Alecia M. Kiszonas, Maria Itria Ibba, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2019)
Article
Plant Sciences
Sintayehu D. Daba, Alecia M. Kiszonas, Rebecca J. McGee
Summary: By analyzing data from advanced yield trials of three classes of peas, it is found that BLUP model has better predictive accuracy compared to any AMMI model, but may not always identify the best genotype across environments. Therefore, AMMI and GGE statistical tools can fill this gap and help understand genotype performance across environments.
Article
Agronomy
A. M. Kiszonas, R. Higginbotham, X. M. Chen, K. Garland-Campbell, N. A. Bosque-Perez, M. Pumphrey, M. N. Rouse, D. Hole, N. Wen, C. F. Morris
Review
Chemistry, Applied
Alecia M. Kiszonas, Craig F. Morris
