Excerpts

As shown in Table 6 , the RQs of the three pesticides showed a decreasing trend over time.

An increasing trend in specific volume was observed with higher contents of both ingredients ( Figure 2 a).

Simultaneously, crumb firmness exhibited a decreasing trend, mainly associated with higher concentrations of EW, particularly at levels of 1.0 and 1.4 ( Figure 2 b).

In addition, the results of PLS-DA showed that the FM treatment group showed a significant trend of segregation on the principal component 1 axis (PC1, with 26.8% explained variance), which indicated that the structure of the intestinal flora of the FM treatment group differed from that of the other groups significantly.

Specifically, as cooking time increases, the total concentration of aldehydes first increases and then stabilizes at 60 °C, while it initially rises before decreasing at 70 °C; and it shows a decreasing trend at 80 °C [ 49 ].

A decreasing trend in fat content was observed with increasing pre-hydration levels, likely due to the dilution effect from the added water.

A clear trend was observed with respect to particle size: finer particles exhibited higher OHC, followed by medium and coarse particles.

Regarding the effect of particle size on color attributes, both G-RH and R-RH showed a decreasing trend in L* values as particle size decreased.

However, when 5T was used, unstable baselines were observed, and an increasing trend in SD was noted.

The results revealed that three omission models showed no significant differences ( α > 0.05), one omission model showed a significant difference ( α ≤ 0.05), and six omission models displayed highly significant differences ( α ≤ 0.01), as detailed in Table 1 .

[ 59 ] reported that the hardness of soy protein isolate gels showed an increasing trend because of HPH treatment, and this was probably due to the decrease in particle size of soluble aggregates in soy protein isolate with HPH.

p < 0.05 was considered statistically significant and p < 0.01 was considered to be extremely significant. 3.

The HY13 concentration in the medium supplemented with 2000 mg L −1 sodium selenite varied more significantly, with a slightly increased concentration on day 1 and decreased concentration on day 3, and showed an increasing trend thereafter; the OD 680 peaked (0.6740) on day 7, showing a value of 0.1176 compared with 0.5564 on day 1. 3.3.2.

The other microalgal strains showed similar changes in their growth status, with a decreasing trend in the first 5 days.

As can be seen from the analysis of Figure 14 , with the extension of storage time, the relative content of PUFA in all groups showed a trend of overall decrease and overall increase of SFA from right to left.

Therefore, for the same grape variety, there may be significant differences in flavor due to different processing methods.

The primary fermentation products of AL3G1 and AL28A1 after 1 day of refrigeration caused a slightly significant decrease in the pH of secondary fermentation products, but the primary products after 4 days and 7 days of refrigeration brought the pH of secondary fermentation products back to a level close to that of those fermented using the primary fermentation products without refrigeration.

Although the cheese–condition interaction was not significant in the ANOVA, the post hoc and t-test results suggest that there is a positive trend toward a different and potentially more positive perception after priming.

p < 0.05 was regarded as significant, and p < 0.01 as extremely significant, denoted by * and **, respectively. 3.

Meanwhile, the b* of all samples showed an increasing trend, which was primarily related to the Maillard reaction induced by lipid oxidation products [ 40 ].

Despite the limited sample size (n = 2 per group), a positive trend was observed between gadB relative expression and GABA production, though statistical significance could not be established (r = 0.741, p = 0.259; Table 2 ).

Intriguingly, our data did not show a clear trend of increased adsorption for smaller nanoparticles, a finding that differs from some previous reports [ 35 ].

Furthermore, a positive trend was observed, with higher comprehensive scores corresponding to greater overall consumer acceptance of the cherries. 4.

The slightly significant reduction in the C18:3 n-3 percentage may be justified by the intrinsic susceptibility of this unsaturated FA to the microbial degradation occurring during the fermentative phases [ 39 ].

An increasing trend was observed after the 9th day.