Excerpts

As shown in Table 1 , incorporating LMM (0–40%) into SPI resulted in a decreasing trend in extrudate hardness and chewiness, while springiness showed no significant changes.

Within the range of 3.0~8.0, Cu 2+ -SBP shows an increasing trend for its moisture content on a dry basis, with an increase in pH value.

BC − 5 × 10 −3 × BD − 0.018 × CD − 0.075 × A 2 − 1.03 × B 2 − 0.53 × C 2 − 0.48 × D 2 Analysis of variance was conducted on the regression model, and the results are shown in Table 5 As shown in Table 5 , the model yields an F-value of 211.04 with a significance level of p < 0.0001, indicating a highly significant model that effectively captures the relationship between the response variable and the influencing factors.

The values of the overall loss exhibited a decreasing trend and reached convergence after 80 epochs.

C-W4, p > 0.05), whereas, after the intervention of CA, the TC showed a decreasing trend but was not significant ( p = 0.0697, Figure 3 A), but in the C group the TC significantly decreased ( p = 0.0225).

SFSL, in all variants and times, maintains low values of AI and TI, without large increases towards the end, unlike BHT and C8, where an increasing trend is observed at time 8.

There is also a clear trend to expand the list of used starter microorganisms using non-traditional genera of LAB and yeast, such as Weissella and Wickerhamomyces , and AAB, which are constant and almost unstudied companions of LAB and yeast in the fermentations they carry out.

Statistical significance was defined as p < 0.05, while 0.05 ≤ p < 0.10 was considered indicative of a statistical trend.

However, this study found a notable trend of HRF consumption among both Chinese and Syrian pregnant women.

Pairwise FST values reached highly significant levels, indicating significant genetic differentiation between populations.

The results of the sensory analysis of cookies formulated with different levels of taro flour substitution (10%, 20%, and 30%) reveal a clear trend: moderate substitution (10%) improves or maintains sensory quality, while higher substitution (20% and 30%) tends to decrease overall acceptability.

A similar study showed an increasing trend in the DPPH free radical scavenging from 15.15 ± 1.17% to 92.14 ± 0.20% which was 6.08 times higher at the end of fermentation [ 42 ].

These values are substantially higher than the corresponding critical F -value (Critical = 2.534), and the associated p -values (<0.0001) confirm that these differences are highly significant at α = 0.05.

The results demonstrated an increasing trend in the abundance of the Bacillus and Enterobacter genera over time, while the abundance of the Paecilomyces genus decreased with aging ( Figure 6 ).

The two models were highly significant on the surface, so the validity of the model can be confirmed.

Since the discovery of the plasmid-mediated mcr -1 gene in human and animal isolates in China in 2015, several studies have reported an increasing trend in the coexistence of mcr genes and ESBL/AmpC genes in the same bacterial isolates [ 13 ].

Additionally, a clear trend was observed in which increasing extraction temperature led to a reduction in color intensity, as shown in Table 4 .

Notably, both SIF and SCH-L interventions demonstrated a positive trend in reversing these changes.

Recent studies show a strong trend toward green extraction methods, with SLE and UAE being the most widely used (48% of studies).

The methodological comparison summarized in Table 2 illustrates a clear trend toward miniaturization, automation, and multi-analyte detection.

From Table 1 , the expansion ratio of the PMP showed a decreasing trend as the MP addition amount increased.

Screw Speed With increasing screw speed, the DB content in the PMP initially showed a trend of first increasing and then decreasing.

Further analysis revealed that these metabolites exhibited a decreasing trend during fruit development ( Figure 3 d).

Here, we measured the total amino acid content in the pericarp and found that it peaked at the S2 stage, showing an overall trend of initial increase followed by a decrease, albeit with minor fluctuations.

The content of isoflavones generally exhibited an increasing trend, reaching the highest level at the late developmental stage (S5), which was approximately 1.67 times that of S1 ( Figure 1 g).