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This study investigates the effects of FigureNotes on sensory processing abilities and the learning behaviors of young children. The settings for this research were a non-profit early-intervention center and a private preschool in the metropolitan, where one hundred and twenty private preschool children and 32 children with Autism Spectrum Disorder, aged 40-63 months, were selected as the research participants by purposive sampling. The research design incorporated HMEAYC with FigureNotes. Each participant participated in one 40-minute session per week for 16 weeks. The research results showed the positive effects of FigureNotes on the children's sensory processing abilities and learning behaviors. The research illustrated FigureNotes not only enhanced visual processing and learning habits in young children, but also enhanced tactile processing in children with Autism Spectrum Disorder (ASD). In this first of its kind, research in Taiwan we propose to prove that FigureNotes can improve young children's visual processing and positive learning habits, and it can enhance the tactile processing of children with ASD. Therefore, we highlight the benefits to promote the use of FigureNotes to assist and support the effective development of young children at different developmental levels.

Taiwan is known for its high quality oolong tea. Because of high consumer demand, some tea manufactures mix lower quality leaves with genuine Taiwan oolong tea in order to increase profits. Robust scientific methods are, therefore, needed to verify the origin and quality of tea leaves. In this study, we investigated whether two-dimensional gel electrophoresis (2-DE) and nanoscale liquid chromatography/tandem mass spectroscopy (nano-LC/MS/MS) coupled with a two-layer feature selection mechanism comprising information gain attribute evaluation (IGAE) and support vector machine feature selection (SVM-FS) are useful in identifying characteristic proteins that can be used as markers of the original source of oolong tea. Samples in this study included oolong tea leaves from 23 different sources. We found that our method had an accuracy of 95.5% in correctly identifying the origin of the leaves. Overall, our method is a novel approach for determining the origin of oolong tea leaves. [ABSTRACT FROM AUTHOR]

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[Display omitted] • Protein biomarkers can be applied for cod species authentication. • An accurate fish species identification platform is established using SWATH-MS. • Ten biomarkers are discovered for cod species authentication. • Fish species of processed products can be distinguished by using the 10 biomarkers. Seafood substitutions is a global problem and come under the spotlight in recent years. In Taiwan, Greenland halibut is usually substituted for the cod because of its lower price. Nowadays, DNA technology is widely used for fish species identifications; however, it still has concern about the DNA of processed fishery products might be destroyed. This study was designed to develop a proteomic-based method for fish and fishery product authentication by using ultra performance liquid chromatography/quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS/MS) with Sequential window acquisition of all theoretical fragment ion spectra (SWATH). The protein biomarkers from the meat of Alaska pollock, Atlantic cod, and Greenland halibut were identified and validated for species authentication of cod and corresponding fishery products, which might prevent consumer substitutions and fish product mislabeling. Besides, the E. coli proteins can be measured from existing SWATH-MS data though retrospective analysis successfully, it might present the quality of fish meat. [ABSTRACT FROM AUTHOR]

[Display omitted] • Unique volatile components of soy sauces were performed with HS-SPME/GC–MS. • The seamless HS-SPME/GC–MS platform improved the analysis cycle efficiency. • Black bean and soybean soy sauce were discriminated by 49 compounds. • Different proportions (5%∼50%) of adulteration in soy sauces can be distinguished. • Soy sauces from Taiwan and Japan can be categorized by 16 compounds. Soy sauce is one of the significant seasonings in Asia but is often mislabeled in ingredients or substituted with geographical information. With no adequate methods to distinguish the bean sources and the origins of soy sauce, our study designed a seamless headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC–MS) for analyzing unique volatile components of different soy sauces. Over 400 volatile flavor compounds were identified and the assistance of chemometric analysis successfully discriminated different bean sources (black bean and soybean) and producing regions (Taiwan and Japan). The chemometric models can also perfectly evaluate real samples together with adulterated samples. In brief, these soy sauce volatile signatures can solve the problem of authentication and assist the whole industry in preventing adulteration and producing countries' counterfeit. [ABSTRACT FROM AUTHOR]

Rationale: Oriental Beauty, a type of oolong tea native to Taiwan, is highly prized by connoisseurs for its unique fruity aroma and sweet taste. Leaves of Oriental Beauty vary in appearance, aroma, and taste, depending on the degree of tea green leafhopper (Jacobiasca formosana) infestation. In this study, the aim is to investigate the differential expression of proteins in leaves with low, medium, and high degrees of leafhopper infestation., Methods: Proteomic techniques 2DE (two-dimensional electrophoresis) and nanoscale liquid chromatography/tandem mass spectrometry (LC/MS/MS) were used to investigate the differential expression of proteins in tea leaves with different degrees of leafhopper infestation., Results: A total of 89 proteins were found to exhibit significant differences in expression. In a gene ontology analysis, most of these proteins participated in biosynthesis, carbohydrate metabolism, transport, responses to stress, and amino acid metabolism., Conclusions: These results indicated that the unique aroma and taste of the leaves might be influenced by their protein expression profiles, as well as related factors such as defensive responses to tea green leafhopper saliva., (© 2020 John Wiley & Sons, Ltd.)