Interaction analyses: Enhancing understanding of chronic low back pain.

Background: Chronic low back pain (CLBP) is complex. Statistical examination of influences of exposures (e.g.

Identification of volatile biomarkers for high-throughput sensing of soft rot and Pythium leak diseases in stored potatoes.

Soft rot and Pythium leak are postharvest storage diseases of potato tubers that can cause substantial crop losses in the US. This study focused on detecting volatile organic compounds (VOCs) associated with rot inoculated tubers during storage (up to 21 days) using headspace solid-phase microextraction (SPME) coupled to gas chromatography (GC) with mass spectrometry (MS) and flame ionization detector (FID) analysis. Russet Burbank and Ranger Russet tubers were inoculated with the rot pathogens.

Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.

The U.S. Army and NASA need ready-to-eat meals with extended shelf-life for military operations and future manned space missions.

Impacts of depectinization of pear juice on alcoholic fermentation and indole formation.

Background: Recently, a producer of fermented ciders observed 'vinyl' off-odors formed during fermentation of pear juice previously depectinized at ≥ 49 °C but not if depectinized at lower temperatures. The objective of this study was to investigate the source of this spoilage and evaluate factors that affect formation.

Results: Analysis of untainted and tainted samples obtained from the producer determined the causative agent to be indole, a compound sometimes produced by yeast (Saccharomyces cerevisiae) during fermentation.

Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.

The dosage liquid, added at the final stage of sparkling wine production, imparts residual sweetness to the wine. No study has yet analyzed the influence of dosage composition on the final wine's sensory profile or consumer acceptance. In this study, dosage composition was altered through the addition of different sugar types (ST; fructose, glucose, or sucrose) to produce seven sparkling wines of varying residual sugar levels (RSL), including no sugar added, brut (5.