[ 54 ] found that the difference between the thicknesses of the primary thick perimysium of the tough and tender muscles approached significance ( p = 0.166), as did that of the secondary thick perimysium ( p = 0.058) in tender muscles compared with those that were tough.
Converting the error rate into specificity (ability to correctly identify the untreated samples) and sensitivity (ability to correctly identify the treated samples) percentages, the sum of the seven scores averaged 0.75 for the specificity and 0.83 for the sensitivity, two highly significant, but not statistically different values ( p = 0.2498).
After 3 days of storage, PPO activity in mung bean sprouts showed a trend of decreasing and then increasing with naringin concentration, which were all significantly lower compared to the control group ( p < 0.5).
Compared to the reference level (no involvement), all levels of participation are positively valued, although with different levels of significance: medium-low involvement (0.258; p = 0.002) is positive and significant; medium-high involvement (0.151; p = 0.073) is positive but only marginally significant; high involvement (0.049; p = 0.575) is positive but not significant.
No significant difference in ALP ( p = 0.621) and a decreasing trend in ALP ( p = 0.676) were observed among groups ( Figure 1 F).
At 80 °C, TBARS values showed a decreasing trend, consistent with the findings of Del Pulgar et al.
Corn cultivation shows a clear trend toward increased productivity, reflecting technological investment.
Advancements in on-site food optical inspections represent a significant trend in food safety and quality control.
The moisture content primarily exhibits a decreasing trend with the extension of drying time ( Figure 2 A).
As shown in Figure 5 D, the content of reducing sugars in all samples showed a trend of initially decreasing, then increasing, and finally decreasing again.
Statistical parameter analysis of the constructed salty taste sensory model revealed that the regression equation’s significance test ( p = 0.000 < 0.01) demonstrated the model’s highly significant value.
For water intake, intake volume showed a decreasing trend in the order of PC, NC, 601-H, and 601-L, while the measured volumes were comparable at the beginning (weeks 1–2) and end of treatment (weeks 7–8) ( Figure S9B ).
The significant difference was accepted at p < 0.05 and p < 0.01 was a highly significant difference. 3.
In addition, the enthalpy of starch showed a decreasing trend with the surface gelatinization treatment ( Table 1 ).
Cohesiveness in all treatment groups showed a trend of first decreasing (7 days) and then increasing ( Figure 3 C).
TVC values showed an increasing trend across all treatments, with the control group exhibiting the fastest growth.
Physical Concentration Effects The reduction in volume that occurs in wine due to the transpiration of water molecules through the pores of the wood is another highly significant process.
[ 74 ], the zeta potential of different protein isolates showed a similar pattern: initially positive at pH 3.0 and gradually decreasing to zero at the pH in the isoelectric point region (pH 4–5), and then showing a negative trend with further increase in pH in the range 5–11.
Except for ABCB1 , in our study there was an overall trend toward the increase in DT expression in both liver and intestine (duodenum), with FB showing the most consistent results (2- to 3-fold) in both tissues.
According to Table 1 , the ΔH m and F w values of the control sample showed an increasing trend, while those of the GCAFP-treated gluten protein decreased.
FBF showed a decreasing trend in both G′ and G′′ after germination.
The solubility and swelling power of the mixed flours showed an increasing trend as the percentage of S-FBF addition increased.
Long-term monitoring of cereals grown in Croatia shows an increasing trend of contamination with Fusarium mycotoxins, including FUMs, ZEN, DON, T-2, and HT-2 toxins [ 6 ], consistent with patterns observed not only in Europe but worldwide.
Results with p -values between 0.01 and 0.05 were considered statistically significant, whereas values below 0.01 were regarded as highly significant.
Changes in pH and Titratable Acidity During Fermentation Process All samples exhibited a decreasing trend in pH values, reaching equilibrium after two days of fermentation ( Figure 1 C).