{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T14:07:15Z","timestamp":1790690835444,"version":"4.1.0"},"reference-count":86,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2026,2,12]],"date-time":"2026-02-12T00:00:00Z","timestamp":1770854400000},"content-version":"vor","delay-in-days":11,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,2]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Corn cob (C) and silk (S), produced in substantial quantities as agro\u2010waste, are rich in bioactive compounds with disease\u2010preventive potential. Thermal processing often leads to nutrient degradation. Therefore, this study explored the effect of optimized sonication\u2014a non\u2010thermal technique with the potential to enhance the bioactive profile and stability\u2014on Grain: G0, G10, G20, G30, Cob: C0, C10, C20, C30; and Silk S0, S10, S20, and S30, from which the best was incorporated into flakes.\n                    <jats:italic>C<\/jats:italic>\n                    <jats:sub>1<\/jats:sub>\n                    (control) with 100% non\u2010treated corn grain flour (CGF), treatment (\n                    <jats:italic>T<\/jats:italic>\n                    <jats:sub>1<\/jats:sub>\n                    ; 70:10,\n                    <jats:italic>T<\/jats:italic>\n                    <jats:sub>2<\/jats:sub>\n                    ; 50:30,\n                    <jats:italic>T<\/jats:italic>\n                    <jats:sub>3<\/jats:sub>\n                    ; 30:50,\n                    <jats:italic>T<\/jats:italic>\n                    <jats:sub>4<\/jats:sub>\n                    ; 10 varied SCGF: SCF) and evaluated for moisture, bacterial, and fungal count in a storage period of 4\u2009weeks. The significant result showed (G20\u2009\u2265\u2009G0) for protein 15%, DPPH (340\u2009\u2265\u2009320) \u03bcg\/g, TPC (1115\u2009\u2265\u20091006) \u03bcg\/g, and TFC increased 23\u2009\u03bcg\/g. In (C20), a significant difference was noted in fiber (34.6%\u201335.4%), TFC (1.05\u20131.85) \u03bcg\/g, magnesium (1.88\u20131.98) \u03bcg\/g, and vitamin A (188.7\u2013193) \u03bcg\/g. In S20, protein 2%, fiber 3%, DPPH 20\u2009\u03bcg\/g, TFC 190\u2009\u03bcg\/g, iron 6\u2009\u03bcg\/g, and vitamin A 1560\u2009\u03bcg\/g increased significantly. Storage of flakes exhibited lower moisture content (8%\u201310% reduction) and reduced microbial load, with bacterial and fungal counts remaining below detectable limits for 14\u2009days, compared to control flakes which showed early microbial growth. Thus, the use of sonication and corn byproducts offers a cost\u2010effective, nutrient\u2010dense, diverse food product and ensures food security.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71523","type":"journal-article","created":{"date-parts":[[2026,2,13]],"date-time":"2026-02-13T07:37:36Z","timestamp":1770968256000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Optimization of Processing Parameters and Quality Evaluation of Breakfast Flakes Prepared From Sonicated Corn and Its By\u2010Products Supplemented With Quinoa Powder"],"prefix":"10.1002","volume":"14","author":[{"given":"Hina","family":"Niaz","sequence":"first","affiliation":[{"name":"Department of Nutrition and Dietetics The University of Faisalabad  Faisalabad Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8903-8504","authenticated-orcid":false,"given":"Amna","family":"Javed","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Dietetics The University of Faisalabad  Faisalabad Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rida","family":"Niaz","sequence":"additional","affiliation":[{"name":"College of Horticulture and Forestry Huazhong Agricultural University  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,2,12]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/agriculture14081268"},{"issue":"3","key":"e_1_2_13_3_1","first-page":"661","article-title":"Ultrasesin G\u0131da I\u015fleme ve Muhafazas\u0131nda Kullan\u0131m\u0131","volume":"6","author":"Aday M. 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