Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties.

The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones, 4 esters, 2 furans, 1 acid and others, together acted as contributors to the flavors in steamed potatoes. Analysis found that species and concentrations of aldehydes, alcohols and ketones in six varieties were the most abundant.

Identification of Natural Resistance Mediated by Recognition of Effector Gene in Potato.

Late blight is considered the most renowned devastating potato disease worldwide. Resistance gene ()-based resistance to late blight is the most effective method to inhibit infection by the causal agent . However, the limited availability of resistant potato varieties and the rapid loss of resistance, caused by virulence variability, make disease control rely on fungicide application.

Associations of RASSF1A, RARβ, and CDH1 promoter hypermethylation with oral cancer risk: A PRISMA-compliant meta-analysis.

Background: Oral tumor is a heterogeneous group of tumors, in which it has several different histopathological and molecular features. Recently, genetic and epigenetic alterations are often detected in the development of oral cancer. Gene promoter hypermethylation leads to the silencing of cancer related genes without changes of genes sequence.