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This data in brief article represents the data set associated with a research article published in Geoderma [1]. The data set represents figures showing the spatial distribution of selected macro and micronutrients, and their quantification in different crop or nutrient management systems practiced in the boreal ecosystem. Spatial distribution of nutrients was measured by laser ablation inductively coupled plasma mass spectrometry (LA‒ICP‒MS), using the new techniques we developed to visualize nutrient distribution in intact soil cores representative of the root rhizosphere. This data article supports the findings published in the main article [1]. This work also demonstrates that LA-ICP-MS is a valuable technique to image the spatial distribution of macro and micronutrients in intact soil cores as affected by different crop management practices., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships which have or could be perceived to have influenced the work reported in this article., (© 2021 Published by Elsevier Inc.)

This article introduces a dataset that presents not only the income of informal labourers in Vietnam's northern mountainous regions but also rural labourers' characteristics and the factors affecting rural labourers' income. The data collection was conducted in five provinces: Tuyen Quang, Quang Ninh, Ha Giang, Yen Bai, and Bac Giang. Farmers and labourers without labour contracts in rural regions are the target groups. A total of 750 survey questionnaires were equally distributed across five provinces through the snowball sampling method; in all, data from 725 collected questionnaires were selected for analysis. The dataset was collected through a three-part survey. Nominal, ordinal, and scale were used in the survey questionnaire. Tables and bar charts present data outputs. Analysis of the data provided insight into the correlation between the rural labourers' income and factors that may prove beneficial for researchers and provincial policymakers interested in, and in charge of, social development in rural areas. The dataset was obtained as a reference source for intensive studies on socio-economic development in rural regions., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships which have or could be perceived to have influenced the work reported in this article., (© 2021 The Authors. Published by Elsevier Inc.)

This article presents the associated data set in the research article entitled "Assessing beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat" published in Meat Science [1], demonstrating the use of unfiltered beer-based marinades in improving the nutritional quality of grilled ruminant meat by suppressing the degradation of health-promoting ester and ether-linked PC and PE the most predominant glycerophospholipids (GPL) in meat. High throughput lipidomics analysis was conducted using high-resolution accurate mass tandem mass spectrometry (UHPLC-HRAMS/MS-MS) to profile the meat lipids following marination and grilling. The marinades were composed of a combination of unfiltered beers, fruits, herbs and spices. The data presented show the retention levels of ether as well as ester linked PC and PE molecular species; Pearson's correlations for the associations between antioxidants, phenolics, volatile oxygenated terpenes, oxidation status and preserved phospholipid species in the marinated grilled meats. There are many studies demonstrating cooking effects on fatty acid composition of meat phospholipids in the literature. However, information on how marination and grilling affects intact ether and ester linked PC and PE composition in grilled ruminant meats is limited. As such, this dataset provides useful information on the preservation of ruminant meat ester and ether-linked glycerophospholipid composition following marination with unfiltered beer-based marinades and meat preparation via grilling. Specifically, this data demonstrate the preservation of ether and ester linked PC and PE enriched with essential ω3 and ω6 fatty acids from degradation during grilling. For additional insights see [1] DOI: 10.1016/j.meatsci.2020.108271., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships which have, or could be perceived to have, influenced the work reported in this article., (© 2020 The Author(s).)

Objective of this data isn brief article is to present the associated data set regarding the revised article entitled "Unfiltered beer based marinades reduced exposure to carcinogens and suppressed conjugated fatty acid oxidation in grilled meats" recommended for publication in Food Control [1]. Grill food safety and quality is a major concern globally. Here in we present data demonstrating the use of novel unfiltered beer based marinades in improving the nutritional quality and safety of grilled ruminant meat. Grilling can lead to the formation of harmful compounds and modify the functional lipids in meats via oxidation, thereby affecting the nutritional quality and safety of the finished product. Lipid oxidation is a deteriorative process involving the degradation of lipid double bonds and the formation of new compounds. Some of these compounds can result in reduced meat quality and off-flavours affecting the sensory, nutritional quality and safety of grilled meat. Unfiltered beers, herbs and spices are known to be excellent sources of antioxidants and polyphenols which can suppress oxidation of functional lipids in grilled meat. Novel unfiltered beer based marinades were developed and used to marinate ruminant meat (beef and moose) prior to grilling. The effect of marination on the fatty acid profile, including saturated, mono- and polyunsaturated fatty acids, of grilled meat was analyzed by gas chromatography/mass spectrometry (GC/MS). In this data in brief article, we include 3 tables containing the fatty acid composition of unmarinated and marinated grilled ruminant meats (beef and moose), a figure showing the percent distribution of grilled meat fatty acid classes, and 2 figures on Pearson's correlation for the associations between phenolic contents, oxidation status and total conjugated linolenic acid (CLA) content. To the best of our knowledge, there is a paucity of information in the literature on the fatty acid composition of wild Cervid meat following preparation by grilling. Grill food safety and nutritional quality is of significant interest to researchers and consumers in the scientific and general food science communities. This article provides data on the fatty composition of grilled moose meat and could be of value to fill the paucity of information currently available in the scientific community on the observed fatty acid composition of grill moose meat. Furthermore, the article presents data on the effects of beer based marinade formulations on the quality of the fatty acid composition of grilled ruminant meats (beef and moose). The growing awareness of the benefits of dietary fatty acids in enhancing personal and population health by reducing the risk factors for cardiovascular diseases and neurodegenerative disorders means that consumers demand meat products with improved fatty acid composition [2,3]. Cervids such as moose (Alces alces) are popular as superior sources of low-fat lean meat with balanced omega 6:3 essential fatty acids compared to traditional farm raised or domesticated meat animals due to the forage they consume as a normal part of their diet [2,4,5]. Furthermore, session ale beers is currently a global phenomenon derived from unique combinations of grains, hops, fruits and herbs to produce low alcohol by volume beers with unique flavors popular among consumers. Two unfiltered session beers were used as base ingredients to produce two novel marinades infused with unique combination of antioxidant rich herbs and spices as a suitable system for the production of grilled foods with enhanced nutritional and sensory characteristics. Whilst there are a limited number of studies in the literature that have used unfiltered beers to evaluate the effects of these beers on suppression of lipid oxidation in grilled meat, none to the best of our knowledge has evaluated the effect of antioxidant rich unfiltered beer based marinades on fatty acid composition of grilled meat systems [6] [7]. As such, this data set presents the concept of using craft beers (specifically session ales) infused with unique combination of herbs and spices to produce unfiltered beer base marinades with enhanced ability to improve grill food sensory attributes and quality, and demonstrates that novel formulations of popular unfiltered India session ale and wheat ale based marinades infused with unique combinations of herbs and spices could be used to marinate beef and moose meats prior to grilling to preserve meat lipids including anticarcinogenic linoleic acid and essential ω3 and ω6 fatty acids., (© 2019 The Author(s).)

The objective of this data in brief article is to present the associated data set regarding the published paper Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats in Food Chemistry [1]. Grilling is a popular cooking method; however, the high temperatures required can modify grilled meat quality and safety. In this data set, we include 5 tables containing the volatile composition of unmarinated and marinated grilled ruminant meat (beef and moose). Novel unfiltered beer-based marinades infused with herbs and spices were used for meat marination, and the volatiles present in the meat following grilling extracted by solid phase microextraction and subsequently analysed by gas chromatography/mass spectrometry (SPME-GC/MS). The volatile profile includes alcohols, aldehydes, ketones, acids, esters, alkylfurans, nitrogenated compounds, terpenes (mono-, sesqui- and oxygenated terpenes), sulfur derivatives, benzene derivatives, and phenol derivatives. This dataset provides valuable information on meat volatile composition useful to understand certain aspects of the quality and safety of grilled meat following preparation with unfiltered beer-based marinades. For more insight please see [1]., (© 2019 The Author(s).)

The objective of this data in brief article is to represent the associated data set regarding our published paper in Plant Science Nadeem et al., 2019. Data set represent soil acid phosphatase activity, association of individual molecular species of four major lipid classes with soybean forage quality indices when cultivated in boreal podzolic soils under cool climatic conditions. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidic acid (PA) and acylated glucosyl betasitosterol ester (AGIcSiE) molecular species grouped the soybean forage quality indices in different quadrants on principal component analyses. Furthermore, the total lipid profile and correlation of major lipid species with forage quality indices are included in this data in brief article. This data set support the main findings described in Nadeem et al., 2019.