Excerpts

Moisture content showed a decreasing trend as the storage period progressed, with all treatment groups exhibiting a significant decrease at 50 days compared to that at 0 days ( p < 0.05).

Ash percentage of the air-classified fractions for each cultivar showed a trend that was similar to that of cultivar mean values with no significant differences ( p > 0.05) from G220 to G280 ( Table S2 ).

In the six wine samples, except for the alcohol note, all others were significant or extremely significant ( p < 0.05 or p < 0.001).

Similarly, the ratios of p-PI3K/PI3K and p-AKT/AKT also showed a decreasing trend ( Figure 7 C,F, p < 0.05).

After treatment with additives for 24 h, an increasing trend ( p > 0.05) in the percentage of resistances was observed, with figures of 43.62% (samples treated with SN), 44.17% (Ni) and 47.47% (LA) for the samples of Spanish origin, and percentages of 40.27% (SN), 40.53% (Ni) and 38.40% (LA) for those from Portugal, as shown in Figure 1 .

Differences are considered significant and extremely significant at p < 0.05 and p < 0.01, respectively. 3.

Table 4 shows that the interaction effects between temperature and wind velocity and between the material thickness and wind velocity on TBARS values exhibited extremely significant differences ( p < 0.05).

Observing the pictures reveals that the turbidity of MP always maintains a decreasing trend, and with the enhancement of ultrasound, the degree of decline reached 48.5% ( p < 0.05).

As shown in Figure 1 F, no significant difference was observed in the shear force of goose meat during the first 5 days of refrigeration, whereas a highly significant decrease occurred on day 7 ( p < 0.05), indicating that a critical transition in tenderness occurred specifically with 5–7 days of refrigeration.

However, in the experimental group (3–9%), there was an increasing trend in PT 21 ( p < 0.05) and a decreasing trend in PT 22 ( p < 0.05).

Two-way ANOVA on the log ( N t / N 0 ) dataset ( Figure 6 and Figure 7 ) showed that discharge time, contact time, and their interaction were all highly significant for both E. coli and M. testaceum ( p < 0.05; see Supplementary Tables S1–S6 ).

During the germination process, the total soluble sugar content in the germ exhibited a decreasing trend, whereas the content in the cotyledons remained relatively stable in the early stages of germination (up to the first 8 days) before a significant decrease ( p < 0.05) was observed on the 10th day.

In addition, a markedly significant difference ( p < 0.05) was observed in the effect of pre-treatment methods on TP and carotenoid contents across all cultivars and ripening stages.

Contrary to that observed in gallocatechin gallate, an increasing trend was observed with catechin after fermentation, with L56*D7 having a significantly ( p ≤ 0.05) higher concentration (66.1 mg/kg).

As time went on, a* and R630/580 gradually decreased ( p < 0.05), while L*, b*, C*, and H* showed a trend of first increasing and then decreasing ( p < 0.05).

In contrast, the blend type had a highly significant impact on nearly all parameters, including AA (EtOH) (F = 78.08, p < 0.05), CFC (F = 75.97, p < 0.05), Hard (F = 438.21, p < 0.05), and L* (F = 1037.56, p < 0.05).

TPC showed highly significant differences among the five plum cultivars ( p < 0.05) ( Figure 4 a), and the values varied from 108.54 to 271.74 mg of GAE/100 g with an average of 197.00 mg of GAE/100 g.

In addition, the peptide’s inhibition effect on Gram-negative strains was highly significant ( p > 0.05) when compared with Gram-positive strains.

Therefore, a definite trend about the effect of prior pressure level could not be concluded ( p > 0.05).

Overall, the β-sheet content exhibited an increasing trend ( p < 0.05) with rising WYP substitution levels, consistent with previous reports on structural transitions in extruded protein systems [ 10 ].

Although a decreasing trend in flavor intensity was observed with increasing concentrations of CGA, no statistically significant differences were noted ( p < 0.05).

The LF-NMR results showed that A 21 exhibited an increasing trend ( p > 0.05), accompanied by a prolongation of T 22 , indicating enhanced water mobility and reduced binding strength.

The degree of cohesiveness showed a decreasing trend during storage and all breads showed a similar degree on the day of baking ( p > 0.05).

It was inferred that the rate of protein destruction by PL was greater than the rate of intracellular protein leakage; indeed, the overall protein content showed a decreasing trend ( p < 0.05).

Compared with the Control group, AFB1-induced liver injury resulted in a significant increase in MDA content in liver homogenate, no significant change but a decreasing trend in GSH ( p < 0.05), and a significant decrease in T-AOC ( p < 0.05), indicating that AFB1 induced hepatic oxidative stress, leading to decreased total antioxidant capacity and increased lipid peroxidation.