Clyde T. Young

Works (6)

Updated: July 5th, 2023 16:03

2004 journal article

Microstructure of peanut (Arachis hypogaea L. cv. 'NC 7') cotyledons during development

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(4), 439–445.

By: C. Young n, H. Pattee n, W. Schadel n & T. Sanders n

author keywords: seed development; protein body; lipid body; starch grain
TL;DR: The primary factors, namely, cell size and type of storage substances synthesized, which contributed to the differences occurring in the microstructure of cotyledonary cells at the selected developmental stages prior to and during maturation are described. (via Semantic Scholar)
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2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2003 journal article

The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(3), 317–322.

By: C. Young n, W. Schadel n, H. Pattee n & T. Sanders n

author keywords: protein body; lipid body; light microscopy; scanning electron microscopy; transmission electron microscopy
TL;DR: Almond cotyledon surfaces were characterised to describe internal and subcellular organisation and the embryo consisted primarily of parenchymal tissue with relatively thin cell walls and provascular tissue. (via Semantic Scholar)
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15. Life on Land (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk

JOURNAL OF DAIRY SCIENCE, 84(4), 774–783.

By: M. Simon n, A. Hansen n & C. Young n

author keywords: ultrapasteurized milk; packaging materials; headspace analysis
MeSH headings : Animals; Cattle; Chromatography, Gas / methods; Chromatography, Gas / veterinary; Colony Count, Microbial; Female; Food Handling / methods; Food Packaging / instrumentation; Food Preservation / methods; Hot Temperature; Milk / chemistry; Sulfur Compounds / analysis; Taste; Temperature; Time Factors; Volatilization
TL;DR: Gas chromatographic headspace analysis for sulfur compounds showed that hydrogen sulfide, methanethiol, and dimethyl sulfide were detected in milk processed at 140.6 degrees C and the hammy or cardboardy flavor intensified with storage time, and all of the cooked flavor dissipated at wk 10. (via Semantic Scholar)
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14. Life Below Water (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Fractionation and characterization of a protein fraction producing off-flavor volatiles in peanut seed

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(6), 2130–2135.

By: S. Basha n, M. Ying n, M. Vives n, C. Young n & L. Boyd n

author keywords: amino acids; electrophoresis; fatty acids; fractionation; lipoprotein; off-flavor; peanut; protein
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Source: Web Of Science
Added: August 6, 2018

1998 journal article

Identification of heat sensitive proteins during roasting of peanut seed

JOURNAL OF FOOD QUALITY, 21(6), 485–496.

By: S. Basha *, M. Ying* & C. Young*

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Added: August 6, 2018

1998 journal article

Roasted peanut flavor and related compositional characteristics of peanut kernels of spring and fall crops grown in Taiwan

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(8), 3220–3224.

By: K. Ku  n, R. Lee n, C. Young n & R. Chiou  n

author keywords: peanut; peanut flavor; growing season; free amino acid; headspace analysis; pyrazine; GC-MS
TL;DR: In compositional analyses of the sound and mature kernels, the ratio of the contents of typical and atypical flavor precursors of free amino acids (T:AT) was higher while the sucrose content was lower in the kernels of Fall crops than those of Spring crops. (via Semantic Scholar)
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2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

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