Article
Biochemical Research Methods
Kuangnan Fang, Rui Ren, Qingzhao Zhang, Shuangge Ma
Summary: Dimension reduction techniques like PCA, PLS, and CCA are extensively used in the analysis of high-dimensional omics data. Integrative analysis, which outperforms meta-analysis and individual-data analysis, has been developed for multiple datasets with compatible designs. We developed the R package iSFun to facilitate integrative dimension reduction analysis, offering comprehensive analysis options under different models and penalties.
Article
Forestry
Xiaoyu Cao, Zelian Zhang, Wende Yan, Yongjun Mo, Shuping Wu, Menglei Wang, Yuanying Peng
Summary: By assessing the soil quality, we found that interplanting broad-leaved tree species can significantly improve soil physicochemical properties, particularly in the 0-15 cm and 15-30 cm soil layers. The SQI based on the minimal dataset provides an accurate assessment of forest soil quality.
Article
Computer Science, Artificial Intelligence
Pei Li, Wenlin Zhang, Chengjun Lu, Rui Zhang, Xuelong Li
Summary: A novel robust kernel principal component analysis method with optimal mean (RKPCA-OM) is proposed to enhance the robustness of KPCA by automatically eliminating the optimal mean. The theoretical proof guarantees the convergence of the algorithm and the obtained optimal subspaces and means. Exhaustive experimental results validate the superiority of the proposed method.
Article
Food Science & Technology
Yuan-Hui Wang, Yue-Ying Yang, Fei Xu, Qi-Dong Zhang, Xiao-Kang Wang, Hang Xu
Summary: Instrumental analysis revealed differences in aroma components of Chinese steamed breads made with traditional sourdoughs from different origins. However, studies on the flavor characteristics of these breads using human olfactory perception are lacking. This study collected eleven Chinese steamed breads made with different traditional sourdoughs to develop a lexicon and a quantitative descriptive analysis (QDA) method for sensory evaluation. The QDA method accurately evaluated the intensities of flavor attributes, and cluster analysis categorized the breads into four groups based on their flavor characteristics.
JOURNAL OF CEREAL SCIENCE
(2023)
Review
Food Science & Technology
Damir Stanzer, Karla Hanousek Cica, Milenko Blesic, Mirela Smajic Murtic, Jasna Mrvcic, Nermina Spaho
Summary: Fermentation is essential for producing alcoholic beverages and yeast metabolism generates volatile compounds which impact the final flavor and aroma. This article provides a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. It explores the relationship between microbiome and volatile compounds, and discusses factors such as yeast strain, temperature, pH, and nutrient availability that influence volatile compound production. The effects of these volatile compounds on the sensory properties and major aroma compounds in spirits are also discussed.
Article
Engineering, Chemical
Larissa Chirino de Almeida, Mirella Romanelli Vicente Bertolo, Daniel Rodrigues Cardoso, Stanislau Bogusz Jr
Summary: This study aimed to investigate the effects of natural antioxidant extracts' (hop beta-acids extract) diet supplementation on the volatile compound profile of roasted chicken meat. The results showed that different concentrations of the supplement led to distinct volatile profiles in the meat. This study significantly contributes to the understanding of the impact of hop beta-acids supplementation on the aroma of chicken meat.
Article
Chemistry, Analytical
Huichun Yu, Yong Yin, Yunxia Yuan, Xiaopeng Shen
Summary: By combining the KECA method with GA, the correct identification rate of six types of Chinese spirits using E-nose was significantly improved. The method outperformed the one based on matrix similarity measurement.
SENSORS AND ACTUATORS B-CHEMICAL
(2021)
Article
Engineering, Chemical
Abdalhamid Rahoma, Syed Imtiaz, Salim Ahmed
Summary: Sparse principal component analysis (SPCA) provides a sparse description of the loading matrix. This article proposes two methods to calculate confidence intervals of the loading values, which outperform traditional PCA and benchmark SPCA methods in fault detection and diagnosis.
CHEMICAL ENGINEERING SCIENCE
(2021)
Article
Food Science & Technology
Linyun Mou, Xiaolong Du, Xiaofei Lu, Ya Lu, Ganpeng Li, Jianlong Li
Summary: The study extracted essential oils from three Chinese herbal medicines, which showed significant antifungal activity against six pathogens. By using response surface methodology, a compound preparation of essential oils was developed to reduce decay index. Additionally, a microemulsion of the compound preparation was created to improve bioavailability and enhance antifungal activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Makoto Mizuno, Hideaki Aoyama, Yoshi Fujiwara
Summary: This study introduces a novel method called complex Hilbert principal component analysis (CHPCA) and constructs a synchronization network using Hodge decomposition, which enables the extraction of significant comovements with a time lead/delay in high-dimensional data and identification of the time-structure of correlations. Applied to Japanese beer market data, this method reveals co-movements across multiple products in the consumer choice process and uncovers remarkable customer heterogeneity.
Article
Biochemical Research Methods
Charles C. David, Chris S. Avery, Donald J. Jacobs
Summary: JEDi software is an upgraded tool that employs multithreading and user-friendly interface for rapid investigation of conformational motions of biopolymers, including multiple chain proteins. It offers options for Cartesian-based coordinates (cPCA) and internal distance pair coordinates (dpPCA) to construct covariance, correlation, and partial correlation matrices.
BMC BIOINFORMATICS
(2021)
Article
Engineering, Civil
Yi-xin Luo, Qiang Li, Lian-rui Jiang, Yi-hao Zhou
Summary: This paper conducts a comprehensive analysis of fire statistics in China from 1997 to 2017 to evaluate the fire situation, covering basic indicators such as number of fires, deaths, injuries, and direct losses. The study also examines the characteristics of fires in China, including causes, monthly frequency, time of day for fires, and firefighting actions, as well as regional characteristics of fire accidents. The results show an overall improvement in the fire situation in China, with a decrease in the number of fire accidents and losses. Such analysis provides valuable insights for understanding the impact of building fires in China and aids in forecasting future fire situations for the fire department.
FIRE SAFETY JOURNAL
(2021)
Article
Biochemical Research Methods
Rola Houhou, Petra Rosch, Jurgen Popp, Thomas Bocklitz
Summary: In this study, Raman spectral data were analyzed using B-spline basis functions for approximation, followed by functional principal component analysis and linear discriminant analysis (FPCA-LDA) compared to classical PCA-LDA. Results showed that FPCA-LDA had higher mean sensitivities than PCA-LDA, especially with low signal-to-noise ratio and small peak shifts. However, both methods performed equally with higher signal-to-noise ratio, and a slight improvement was observed when FPCA-LDA was applied to experimental Raman data.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2021)
Article
Plant Sciences
Bashaer Alsharif, Grace Adebusola Babington, Niko Radulovic, Fabio Boylan
Summary: The chemical composition of the essential oil obtained from the leaves of Saudi Arabian Capparis cartilaginea Decne. was analyzed, and isopropyl isothiocyanate was identified as a potential chemotaxonomical marker for this plant. The results also indicated that environmental and geographical stressors may influence the essential oil profile of plants within the genus Capparis.
Article
Materials Science, Characterization & Testing
Nitin Nagesh Kulkarni, Shweta Dabetwar, Jason Benoit, Tzuyang Yu, Alessandro Sabato
Summary: This study improves the accuracy of infrared thermography (IRT) in detecting voids underneath roadways by comparing and validating three advanced image-processing techniques. Among them, sparse principal component thermography (S-PCT) allows determining the physical size of voids with an accuracy above 95%. This research provides a foundation for advancing the use of IRT as a more accurate and cost-effective method for road condition monitoring.
NDT & E INTERNATIONAL
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.