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In this paper, we propose a novel approach to coordinate-based acoustic emission (AE) source localization to address the challenges of limited and imbalanced datasets from fiber-optic AE sensors used for structural health monitoring (SHM). We have developed a hybrid deep learning model combining four generative adversarial network (GAN) variants for data augmentation with an adapted inception neural network for regression-based prediction. The experimental setup features a single fiber-optic AE sensor based on a tightly coiled fiber-optic Fabry-Perot interferometer formed by two identical fiber Bragg gratings. AE signals were generated using the Hsu-Nielsen pencil lead break test on a grid-marked thin aluminum plate with 35 distinct locations, simulating real-world structural monitoring conditions in bounded isotropic plate-like structures. It is demonstrated that the single-sensor configuration can achieve precise localization, avoiding the need for a multiple sensor array. The GAN-based signal augmentation expanded the dataset from 900 to 4500 samples, with the Wasserstein distance between the original and synthetic datasets decreasing by 83% after 2000 training epochs, demonstrating the high fidelity of the synthetic data. Among the GAN variants, the standard GAN architecture proved the most effective, outperforming other variants in this specific application. The hybrid model exhibits superior performance compared to non-augmented deep learning approaches, with the median error distribution comparisons revealing a significant 50% reduction in prediction errors, accompanied by substantially improved consistency across various AE source locations. Overall, this developed hybrid approach offers a promising solution for enhancing AE-based SHM in complex infrastructures, improving damage detection accuracy and reliability for more efficient predictive maintenance strategies.

The spread of the FluA virus poses significant public health concerns worldwide. Fluorescent lateral flow immunoassay (LFIA) test strips have emerged as vital tools for the early detection and monitoring of influenza infections. However, existing quantitative virus-detection methods, particularly those utilizing smartphone-based sensing platforms, encounter accessibility challenges in resource-limited areas and among the elderly population. Despite their advantages in speed and portability, these platforms often lack user-friendliness for these demographics, impeding their widespread utilization. To address these challenges, this study proposes leveraging the optical pick-up unit (OPU) sourced from commercial optical drives as a readily available fluorescence excitation module for the quantitative detection of antibodies labeled with quantum-dot fluorescent microspheres. Additionally, we utilize miniaturized and high-performance optical components and 3D-printed parts, along with a customized control system, to develop an affordable point-of-care testing (POCT) device. Within the system, a stepping motor scans the test strip from the T-line to the C-line, enabling the calculation of the fluorescence-intensity ratio between the two lines. This simple yet effective design facilitates rapid and straightforward field or at-home testing for FluA. The proposed prototype platform demonstrates promising performance, achieving a limit of detection (LOD) of 2.91 ng/mL, a total detection time of no more than 15 min, and dimensions of 151 mm × 11.2 mm × 10.8 mm3. We believe that the proposed approach holds great potential for improving access to an accurate influenza diagnosis.

Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated. The volatile aroma compounds in egg yolks were monitored using an electronic nose, gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry–mass spectrometry (GC–O–MS), and the lipid molecular species were explored using ultra-high-performance liquid chromatography– mass spectrometry with a Q-Exactive HF-X Orbitrap (UPLC-Q-Exactive HF-X). A total of 68 volatile compounds were identified. Boiled eggs mainly derived their flavor from hexanal, 2-pentyl-furan, 2-butanone, 3-methyl-butanal and heptane. Meanwhile, fried eggs relied mainly on 14 compounds, the most important of which were 2-ethyl-3-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, nonanal and 2,3-diethyl-5-methyl-pyrazine, providing a baked and burnt sugar flavor. A total of 201 lipid molecules, belonging to 21 lipid subclasses, were identified in egg yolks, and 13 oxidized lipids were characterized using a molecular network. Phosphoethanolamines (PEs) containing polyunsaturated fatty acids were the primary flavor precursors contributing to the development of egg yolks’ flavor, participating in lipid oxidation reactions and the Maillard reaction and regulating the production of aldehydes and pyrazine compounds. This study provides reference and guidance for the development of egg yolk flavor products.

Basement excavation may induce deformations of the adjacent tunnels. The response of existing tunnels to basement excavation considering the critical unloading ratio is rarely studied. In this study, a three-dimensional numerical model is established to investigate basement–tunnel interaction. Then, the numerical model is validated by simulating the centrifuge model test. Thereafter, the influences of basement geometry and tunnel location relative to the basement on the vertical deformation of the tunnel are studied. The results show that the vertical deformation of the tunnel increases linearly with the unloading ratio, which describes the degree of excavation depth above the tunnel. But there exists a critical unloading ratio of 0.6, beyond which the vertical deformation of the tunnel increases significantly. On this basis, an empirical model is proposed to predict the vertical deformation of the tunnel considering the unloading ratio.

The interaction perception between aroma and oral chewing during food consumption has always been a hot topic in exploring consumers’ preferences and purchase desires. A chewing simulation system was set to find out the effect of key saliva components and chewing time on odorants released with grilled eel meat. Odor release did not always enhance with the degree of chewing, or the amount of saliva released. The breaking up of the tissue structure of the fish meat by the teeth encourages the release of odorants and the participation of saliva partially blocks this process. The release of pyrazine, alcohol, and acid compounds in grilled eel meat peaked within 20–60 s after chewing. Sufficient exposure of saliva to grilled eel meat will inhibit aromatic, ketone, ester, hydrocarbon, and sulfur compounds release. 3-methyl-2-butanol contributed to the subtle aroma differences that arise before and after eating grilled eel meat. Naphthalene, 2-acetylthiazole, 2-decenal, 2-undecanone, 5-ethyldihydro-2(3H)-furanone were the main odorants released in large quantities in the early stages of eating grilled eel and affected the top note. Consequently, the results provided the odorants information in aroma perception during grilled eel consumption and benefited the objective evaluation of grilled eel product optimization.

Wheat powdery mildew (Blumeria graminis f. sp. tritici, Bgt, recently clarified as B. graminis s. str.), is one of the most destructive diseases of wheat. Pm60 is a nucleotide-binding leucine-rich repeat (NLR) gene that confers race-specific resistance to Bgt. Allelic variants (Pm60, Pm60a, and Pm60b) were found in Triticum urartu and T. dicoccoides, the wild progenitors of wheat. In the present study, we studied the diversity of the Pm60 locus in a large set of wheat germplasm and found 20 tetraploid wheats harboring the Pm60 alleles, which correspond to three novel haplotypes (HapI–HapIII). HapI (Pm60 allele) and HapII (Pm60a allele) were present in domesticated tetraploid wheats, whereas HapIII (Pm60a allele) was identified in wild tetraploid T. araraticum. A sequence comparison of HapII and HapIII revealed that they differed by three SNPs and a GCC deletion. Results of the phylogenetic analysis revealed that HapII was more closely related to the functional haplotype MlIW172. Infection tests showed that HapII-carrying lines display a partial resistance response to Bgt#GH, while HapI was susceptible. Our results provide insights into the genetic evolution of the Pm60 locus and potential valuable alleles for powdery mildew resistance breeding.

The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde–glutathione–ribose models were designed to explore the influence of lipid oxidation products with different structures on the MR. The browning degree, fluorescence degree, and antioxidant activity of the MR products were determined, and the generated volatile organic compounds (VOCs) and nonvolatile compounds were analyzed by gas chromatography-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. A total of 108 VOCs and 596 nonvolatile compounds were detected. The principal component and hierarchical clustering analyses showed that saturated aldehydes mainly affected the VOCs generated by the MR, while unsaturated aldehydes significantly affected the nonvolatile compounds, which changed the taste attributes of the MR products. Compared with the control group, the addition of unsaturated aldehydes significantly increased the sourness score and decreased the umami score. In addition, the addition of unsaturated aldehydes decreased the antioxidant activity and changed the composition of nonvolatile compounds, especially aryl thioethers and medium chain fatty acids, with a strong correlation with umami and sourness in the electronic tongue analysis (p < 0.05). The addition of aliphatic aldehydes reduces the ultraviolet absorption of the intermediate products of MR browning, whereas saturated aldehydes reduce the browning degree of the MR products. Therefore, the flavor components of processed foods based on the MR can be effectively modified by the addition of lipid oxidation products.

There is little known about kinetic changes in anterior cruciate ligament deficiency (ACLD) combined with meniscal tears during jogging. Therefore, 29 male patients with injured ACLs and 15 healthy male volunteers were recruited for this study to investigate kinetic abnormalities in male patients after ACL deficiency combined with a meniscal injury during jogging. Based on experimental data measured by an optical tracking system, a subject-specific musculoskeletal model was employed to estimate the tibiofemoral joint kinetics during jogging. Between-limb and interpatient differences were compared by the analysis of variance. The results showed that decreased knee joint forces and moments of both legs in ACLD patients were detected during the stance phase compared to the control group. Meanwhile, compared with ACLD knees, significantly fewer contact forces and flexion moments in ACLD combined with lateral and medial meniscal injury groups were found at the mid-stance, and ACLD with medial meniscal injury group showed a lower axial moment in the loading response (p < 0.05). In conclusion, ACLD knees exhibit reduced tibiofemoral joint forces and moments during jogging when compared with control knees. A combination of meniscus injuries in the ACLD-affected side exhibited abnormal kinetic alterations at the loading response and mid-stance phase.

Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of lipids to the mussel’s flavor, the mussel’s Maillard reaction products (MRPs) were prepared with polar lipids (mainly phospholipids) and nonpolar lipids (mainly glycerides), respectively. The effects of polar and nonpolar lipids on the flavor of the MRPs were investigated by sensory evaluation, electronic tongue, electronic nose, ultra-performance liquid chromatography-mass-spectrometry (UPLC-MS) and gas chromatography-mass-spectrometry (GC-MS). From the sensory evaluation results, the polar lipid MRPs had the highest scores. The tastes of polar lipid MRPs and nonpolar lipid MRPs were mainly umami, saltiness and sourness, and there were significant differences in their sour tastes. The flavor compounds in the MRPs were mainly inorganic sulfides, organic sulfides and nitrogen oxides. The odor of polar lipid MRPs was stronger than that of nonpolar lipid MRPs, and the seafood flavor was more obvious. A total of 37 volatile compounds were detected by GC-MS, mainly aldehydes, alcohols and ketones. The addition of polar lipids helped the MRPs to produce more volatile compounds. A total of 177 non-volatile compounds (including amino acids and their derivatives and oligopeptides, etc.) were detected in the samples using UPLC-MS. The non-volatile compounds contained in the no-lipid MRPs, polar lipid MRPs and nonpolar lipid MRPs were significantly different. This study provides a theoretical basis and technical support for the production of mussel MRPs.

The low fiber digestibility and unbalanced amino acids restricted the use of DDGS in swine diets. Key nutrition components dynamic monitoring and key regulatory pathways analysis were performed to find the rules of nutrition changes for DDGS fermented by Aspergillus niger. Cellulose and hemicellulose were reduced to 15.3% and 15.2%. 1,4-D-Xylobiose was decreased from 16.8 μg/mL to 0.2 μg/mL. Lys, Arg, and Thr were increased to 3.00%, 2.89%, and 4.40%, and met the requirements of pigs. The whole fermentation process was divided into three stages. Cellulose degradation and Lys and Arg synthesis occurred in the early stage, while Asp synthesis occurred in the last stage. α-Ketoglutarate was the key factor for Aspergillus niger degrading cellulose to synthesize Lys and Arg. The key active metabolic pathways that respond to the changes in nutrition were identified which preliminarily revealed the rules of nutrition adjustment of DDGS during fermentation with Aspergillus niger.

An improved anti-noise morphology vision navigation algorithm is proposed for intelligent tractor tillage in a complex agricultural field environment. At first, the two key steps of guided filtering and improved anti-noise morphology navigation line extraction were addressed in detail. Then, the experiments were carried out in order to verify the effectiveness and advancement of the presented algorithm. Finally, the optimal template and its application condition were studied for improving the image-processing speed. The comparison experiment results show that the YCbCr color space has minimum time consumption of 0.094 s in comparison with HSV, HIS, and 2R-G-B color spaces. The guided filtering method can effectively distinguish the boundary between the tillage soil compared to other competing vanilla methods such as Tarel, multi-scale retinex, wavelet-based retinex, and homomorphic filtering in spite of having the fastest processing speed of 0.113 s . The extracted soil boundary line of the improved anti-noise morphology algorithm has the best precision and speed compared to other operators such as Sobel, Roberts, Prewitt, and Log. After comparing different sizes of image templates, the optimal template with the size of 140 × 260 pixels could achieve high-precision vision navigation while the course deviation angle was not more than 7.5 ° . The maximum tractor speed of the optimal template and global template were 51.41 km / h and 27.47 km / h , respectively, which can meet the real-time vision navigation requirement of the smart tractor tillage operation in the field. The experimental vision navigation results demonstrated the feasibility of the autonomous vision navigation for tractor tillage operation in the field using the tillage soil boundary line extracted by the proposed improved anti-noise morphology algorithm, which has broad application prospect.