Excerpts

In the process of green-making, the LOX gene showed a trend of first increasing and then decreasing and reached the lowest level at the end of green-making, which was essentially consistent with previous studies [ 39 ].

In this study, jasmine lactone, jasmone, aliphatic alcohols and esters, which were related to the oxidative degradation of fatty acids [ 32 ], showed an increasing trend throughout the manufacturing process, and this was most obvious during the green-making process.

The findings regarding the occurrence of mycotoxins in Serbian maize, spanning from 2009 to the present, indicate an increasing trend of maize contamination with mycotoxins.

The review revealed a positive trend in consumers with attributes like taste, texture, and appearance playing crucial roles.

As the three significant factors progressed in the direction of increasing their influence on the response value, the yield of 3-Met gradually reached its peak and then showed a decreasing trend.

coli treated solely with either HVEF or UV treatment, intracellular ROS exhibited an increasing trend as treatment time was prolonged, indicating that extending the duration of treatment indeed facilitated ROS accumulation.

Reductions in visceral fat, FBS, TC, TG, and LDL were greater than placebo but not up to significant levels; simultaneously, there was a suggestive trend indicating improvement from baseline to week 8.

The first transition peak appeared at 62 °C, where the G ′ value decreased rapidly, followed by a second peak at 73 °C, where the G ′ value showed an increasing trend again.

A highly significant positive correlation, with a coefficient value of r = 0.947, was identified between the concentration of polyphenols and the antioxidant potentials as assessed by the DPPH method.

Research indicates that consumers are increasingly integrating environmental considerations into their wine purchasing decisions [ 36 ], with willingness to pay premiums for eco-certified wines emerging as a notable trend across different markets [ 25 , 26 , 27 ].

As shown in Figure 9 A, the centrifugal stability constant exhibits a decreasing trend followed by an increasing trend as the oxidation concentration increases.

In addition to this, the adsorption rate of adsorbed proteins showed a decreasing and then an increasing trend with the increase in the oxidized concentration.

The response values of W1W, W2W and W5S increased with the number of steaming cycles, while W1S exhibited a decreasing trend, until the response values of S11 PCH were significantly higher than those of the samples on the W1W, W2W, W5S and W1S sensors.

In neutral ME, the MIC of polymyxin B to the acid-adapted WT strain rapidly decreased to 4 μg/mL on day 1 (After acid adaptation, the MIC of WT to polymyxin B was 32 μg/mL, Table 2 ), and there was a decreasing trend during subsequent storage.

Steady-State Shear Properties of Ice Cream Slurry As can be seen from Figure 5 , the viscosity of all ice cream slurries show a decreasing trend with the increasing shear rate and show a nonlinear relationship, indicating that all ice cream slurries exhibited shear-thinning behavior.

fibuligera Y1402 cell density and glucose ( X 1 ), yeast extract ( X 2 ), and KH 2 PO 4 ( X 3 ) was obtained as follows: Y = −8.16 + 0.03935 X 1 + 0.1458 X 2 + 0.395 X 3 − 0.00006 X 1 2 − 0.002977 X 2 2 − 0.0534 X 3 2 − 0.000048 X 1 X 2 + 0.000840 X 1 X 3 − 0.00755 X 2 X 3 According to the analysis of variance ( Supplementary Table S3 ), the p -value of the multivariate quadratic regression equation was less than 0.001, indicating that the regression equation was highly significant.

In recent years, there has been an increasing trend for commercially available cold-pressed oil.

The results indicate that the presence of PTs in beers in PET packaging may be significant.

However, there were no data in the literature that showed a clear trend in the change in calcium content related to the cooking method [ 50 ].

After 12 weeks of dietary intervention, the ace index of the HFD group showed a decreasing trend compared to the control group.

In contrast, the concentration of phenylacetaldehyde showed a trend of first increasing and then decreasing, reaching its maximum concentration after 10 h.

The TGA curves of CS, GA, and CS–GA showed a decreasing trend below 100 °C, which may have been due to the evaporation of water molecules on the surface.

[ 19 ], where a decrease in antioxidant capacity was recorded in samples of pomegranate wine, which showed a decreasing trend with an increasing length of fermentation.

This indicates that gut microbiota in both EPDOs and FOS groups showed a trend of decline, while the species of gut microbiota increased significantly when no carbon source was given.

Availability Plant-based beverages are an increasing trend and can serve as an inexpensive alternative in regions with inadequate access to cow’s milk [ 2 ].