Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (s L.).

This study analyzed the effects of thermal processing on volatiles and fatty acids in sweet corn. There were 27 volatiles measured in fresh samples, and 33, 21, and 19 volatiles identified in the steaming, blanching, and roasting groups, respectively. Relative odor activity values (ROAVs) showed that characteristic aroma-active volatiles of sweet corn after thermal treatments included: (E)-2-nonenal, 1-octen-3-ol, beta-myrcene, dimethyl trisulfide, 1-(4,5-dihydro-2-thiazolyl)-ethanone, and d-limonene.

Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes.

Owing to the concept of modern life and health, traditional baked foods are seeking transition. In this study, sweet corn residue (SCR) was used to replace wheat flour in cakes. We conducted sensory evaluation and texture analysis to assess sample quality.

Phytochemicals Accumulation in Sanhua Plum ( Prunus salicina L.) during Fruit Development and Their Potential Use as Antioxidants.

This study followed the flesh reddening of Sanhua plum from the surface to the center during fruit development. Five key stages were identified based on color changes during fruit ripening: full-green (FG), red-appeared, half-red, full-red, and purple-red (PR). Fruits were collected and analyzed for phytochemicals and antioxidant properties.

Induction and flow cytometry identification of tetraploids from seed-derived explants through colchicine treatments in Catharanthus roseus (L.) G. Don.

The tetraploid plants of Catharanthus roseus (L.) G. Don was obtained by colchicine induction from seeds explants, and the ploidy of the plants was identified by flow cytometry.