Excerpts

Between 2014 and 2017, rice of European origin showed a marked trend for certain pesticides that exceeded MRLs, such as in the case of isoprothiolane or carbendazim.

A decreasing trend from ST15 to ST35 was found for free fatty acids (30.44, 26.63, and 24.22%) and nitrogen compounds (2.34, 1.64, and 1.24%).

Conversely, an increasing trend is notable for the classes of furans and sulfur compounds, whose average amounts are significantly higher at ST35 than at ST25 and at ST15.

Conversely, the carbonyl content and the relative content of random curl showed an increasing trend.

When the sliding speed increased to a certain extent, the gel structure was destroyed and the friction of the samples showed a decreasing trend (Zone 4); Table 2 showed that samples above 65 °C/25 s required lower sliding speeds to break the gel networks than samples below 65 °C/25 s (0.60 vs. 2.37 mm/s), which was consistent with the rheological results ( Section 3.2.1 ).

The R 2 values for all analytes were above 0.80, indicating that the model obtained was highly significant and adequate.

The type and content of alcohols showed a decreasing trend for the powder, bean, and brew, except for 2-furan methanol with its caramel and smoky aroma [ 30 ], which was only detected in brews using GG.

On the contrary, there were highly significant differences for polyphenol oxidase (PPO) activity, for which the spelt group exhibited the double mean activity of the common wheat group.

The Y, YG, and YB samples had partial overlap, indicating that they had a slightly significant difference.

Most polyphenols show a decreasing trend during black tea processing; catechins are oxidized to form theaflavins, thearubigins, and theabrownins [ 14 ].

Thearubigins showed a trend of increasing first, then decreasing.

In the intervention groups of this experiment, as mentioned above, the abundance of bacteria increased, and the content of SCFAs also showed an increasing trend.

The “model p -value” of the ANOVA was very small (<0.0001), the “lack of fit” was not significant ( p -value of 0.1097), and it had the appropriate coefficient of determination (R 2 = 0.98) and adjusted coefficient of determination (R 2 adjusted = 0.96), so the quadratic polynomial model was highly significant and sufficient to represent the actual relationship between the response and the significant variables.

A comparison between the Baijiu samples before and after addition revealed ( Figure 8 d–f) that the post-addition Baijiu sample had significantly fewer off-flavors than the original Baijiu sample, a decreasing trend in perceived stimulation, and a significant decrease in spiciness upon consumption, but it may reduce the intensity of aroma release in the oral cavity.

The concentration of LCFAEEs in Baijiu showed an increasing trend within 20 years with the increase in storage time.

The resilience values of the mixed bazlama samples generally had a decreasing trend compared to the control bazlama sample at the 2nd and 24th hours of storage, while no statistically significant difference was observed at the 72nd hour ( p < 0.05).

In recent years, there has been an encouraging trend in the industry and also from the consumer side to use natural agents as flavorings [ 120 ].

As cold storage proceeds to 7 days, a slightly significant difference in coliform count between whole carcasses and deboned breast meat was noted.

Additionally, the ADG of the XOS3% group increased to a greater extent throughout the entire period, and the F:G ratio showed a decreasing trend throughout the entire period.

In this experiment, as the level of XOS increased, the pH of the rumen fluid showed an increasing trend, indicating that XOS could improve the productive performance of ruminants by altering rumen fermentation, affecting the production of VFAs, stimulating the growth of rumen microorganisms, and increasing the rate of fiber degradation.

As the extraction duration increased, the extraction yield first exhibited an increasing trend before declining, as illustrated in Figure 2 b.

Free Amino Acids—Asparagine The free amino acid analysis for Asn (n = 2) shows a nonsignificant trend in Asn from the control concentration of 0.545 ppm to the samples treated at low and high specific energies (see Table 3 ).

The levels of ethers showed an overall increased trend, and the contents of ethers increased sharply in the 20th year of storage, with a maximum of 11.57%, and the contents of alkanes and acids showed a decreasing trend overall. 3.3.

Correspondingly, the growth rates of both fungi displayed a decreasing trend with 0.75–1.25% of CO concentrations, but this trend was reversed at higher CO levels.

Specifically, the inhibitory efficacy of the CO–C:G film against RM01 exhibited an increasing trend, ranging from 0 to 66% with a reduction in the fungal growth rate from 18.75 ± 0.00 cm 3 /day to 8.17 ± 0.05 cm 3 /day as the CO concentration increased from 0.75–5.0%.