@article{young_pattee_schadel_sanders_2004, title={Microstructure of peanut (Arachis hypogaea L. cv. 'NC 7') cotyledons during development}, volume={37}, ISSN={["0023-6438"]}, DOI={10.1016/j.lwt.2003.10.016}, abstractNote={Peanut pods (Arachis hypogaea L. cv. ‘NC 7’) were sampled on a single harvest date. The fresh pods were opened, and the seeds were divided into four developmental categories: (1) very immature; (2) immature; (3) mature; and (4) very mature; according to interior pericarp surfaces, testa color and textural characteristics, and seed size and shape. Seeds for each developmental stage were processed for SEM and TEM evaluations of cotyledonary cells. 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.}, number={4}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, author={Young, CT and Pattee, HE and Schadel, WE and Sanders, TH}, year={2004}, pages={439–445} }
 @article{young_schadel_pattee_sanders_2004, title={The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon}, volume={37}, ISSN={["0023-6438"]}, DOI={10.1016/j.lwt.2003.09.007}, abstractNote={Microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon was observed with light, scanning and transmission electron microscopy. The objective of this study was to characterise almond cotyledon surfaces as well as to describe internal and subcellular organisation. The testa has an outer epidermis, which consists of relatively large thin-walled cells, which range from 100 to 300 μm in width. The major portion of the testa consists of approximately 14–20 layers of flattened parenchymal cells with the total thickness of the layers ranging from 80 to 120 μm. The remainder of the testa was comprised of a small amount of vascular tissue. The embryo consisted primarily of parenchymal tissue with relatively thin cell walls (1–3 μm in thickness) and a small amount of provascular tissue. Protein bodies up to 12 μm in width and spaces once occupied by lipid bodies up to 3 μm in width were present in all cells of the embryo.}, number={3}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, author={Young, CT and Schadel, WE and Pattee, HE and Sanders, TH}, year={2004}, pages={317–322} }
 @article{simon_hansen_young_2001, title={Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk}, volume={84}, ISSN={["0022-0302"]}, DOI={10.3168/jds.S0022-0302(01)74533-X}, abstractNote={Milk from three different dairies (each a separate trial: 1, 2, and 3) was standardized to 2% fat and processed at 140.6, 129.4, 118.3, and 107.2 degrees C (temperatures 1, 2, 3, and 4, respectively) for 2 s and packaged into six different packaging boards [standard (A) milk boards with standard seam, juice boards with standard (B) and J- bottom (D) seams, barrier boards with standard (C) and J-bottom (E) seams, and foil (F) boards with J-bottom seam] resulting in 24 different treatments. A Shimadzu 15A series chromatograph equipped with a Porapak-P column was used to measure the headspace of the milk stored at 6.7 degrees C for 1, 2, 3, 5, 10, and 15 wk of storage. Gas chromatographic headspace analysis for sulfur compounds showed that hydrogen sulfide, methanethiol, and dimethyl sulfide were detected in milk processed at 140.6, 129.4, 118.3, and 107.2 degrees C. In addition, dimethyl disulfide was detected in milk processed at 140.6 and 129.4 degrees C, and dimethyl trisulfide was detected at 140.6 degrees C. Milk processed at 140.6 degrees C contained the most sulfur compounds. Samples C1, E1, and F1 retained the most hydrogen sulfide and methanethiol at 6 d of storage. Methanethiol appeared to be heat-induced. At wk 6, a slightly hammy or cardboardy flavor was detected for milk packaged in boards with standard seams (A, B, and C), and a slightly cooked flavor was detected for milk packaged in barrier and foil boards with J-bottom (E and F) seams. The hammy or cardboardy flavor intensified with storage time, and all of the cooked flavor dissipated at wk 10.}, number={4}, journal={JOURNAL OF DAIRY SCIENCE}, author={Simon, M and Hansen, AP and Young, CT}, year={2001}, month={Apr}, pages={774–783} }
 @article{basha_ying_vives_young_boyd_1998, title={Fractionation and characterization of a protein fraction producing off-flavor volatiles in peanut seed}, volume={46}, ISSN={["0021-8561"]}, DOI={10.1021/jf971068+}, abstractNote={A high molecular weight protein fraction (peak I) obtained from peanut (Arachis hypogaea L. cv. Florunner) seed was fractionated using ammonium sulfate and methanol to isolate the protein(s) involved in off-flavor volatile production during roasting of peanut. The results showed that maximum off-flavor volatile-producing activity is associated with the 20% ammonium sulfate precipitate and 85% methanol-soluble fraction of this protein. Peak I protein was found to be lipoprotein in nature and is rich in oleic acid (63%) and palmetic acid (8%). Furthermore, the 85% methanol-soluble fraction of peak I protein was found to contain a mixture of low molecular weight proteins and major amounts of glycine (11%), alanine (11%), proline (15%), phenylalanine (8%), and lysine (8%). Keywords: Amino acids; electrophoresis; fatty acids; fractionation; lipoprotein; off-flavor; peanut; protein}, number={6}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Basha, SM and Ying, M and Vives, MR and Young, CT and Boyd, LC}, year={1998}, month={Jun}, pages={2130–2135} }
 @article{basha_ying_young_1998, title={Identification of heat sensitive proteins during roasting of peanut seed}, volume={21}, ISSN={["1745-4557"]}, DOI={10.1111/j.1745-4557.1998.tb00538.x}, abstractNote={ABSTRACT}, number={6}, journal={JOURNAL OF FOOD QUALITY}, author={Basha, SM and Ying, M and Young, CT}, year={1998}, month={Dec}, pages={485–496} }
 @article{ku_lee_young_chiou_1998, title={Roasted peanut flavor and related compositional characteristics of peanut kernels of spring and fall crops grown in Taiwan}, volume={46}, ISSN={["0021-8561"]}, DOI={10.1021/jf980134k}, abstractNote={Spring and Fall crops of peanut are grown each year in Taiwan. A general consumer concept indicating that the roasted peanut flavor of the kernels of the former is inferior to the latter deserves further investigation. Tainan 11 and Tainan 12 (Spanish cultivars) were consecutively grown for two crops in an experimental field with green pea for rotation and harvested 70 days after flowering. 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. In headspace analysis, the total volatile content varied insignificantly while the sulfur volatile content was higher in the kernels of Spring crops. When the kernels were roasted and subjected to peanut oil and flavor extraction and GC-MS analysis of the pyrazine compounds, the contents of the total pyrazines and most of the peanut flavor-related pyrazines were higher in the kernels of Fall crops than those of Spring crops.}, number={8}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Ku, KL and Lee, RS and Young, CT and Chiou, RYY}, year={1998}, month={Aug}, pages={3220–3224} }