Excerpts

Lactic acid bacteria showed a decreasing trend between 24 h and the end of fermentation in all variations at location A to a mean cell count of 7.1 ± 0.6 log cfu/g.

The 4ME concentration demonstrated a decreasing trend during the culture period. 3.2.

These results ( Figure S3 ) emphasized that, for such a diversity of grape juice origins, environmental conditions along with vineyard practices can indeed contribute to significantly modulating metabolite expressions even within a single grape variety, thus introducing possibly significant noise into targeted analyses.

From Figure 2 , it can be seen that during the postmortem maturation process, the overall shear force value of the meat showed a trend of first increasing and then decreasing.

Even though a method for certifying EVOOs’ geographical origin has not yet been established in the scientific literature, the discrimination of olive oil production on a geographic basis, also called geographical authentication, is becoming an important trend in scientific research, with different analytical chemistry approaches being applied, including elemental/isotopic, nuclear magnetic resonance (NMR), mass spectroscopy (MS), and energy-dispersive X-ray fluorescence (XRF), as well as organic analytical methods and organoleptic evaluation [ 22 , 26 , 27 , 28 ].

Thus, for such a sensitive tissue as that of this particular variety, the color differences obtained by the application of the two nonthermal technologies combined with osmotic dehydration could be considered significant.

Optimization of the Modified QuEChERS (Sample Preparation) Technique Using Experimental Design At first, by performing the Plackett–Burman design (PBD), factors with highly significant effects were identified.

FOODP has an increasing effect at the lower quantiles, an almost insignificant increasing effect at the middle quantiles, and a decreasing effect at the higher quantiles (0.75–0.95).

All treatment groups of sausages exhibited a decreasing trend in pH during the fermentation process, with LS, LP, PP, and LS-LP-PP showing significantly greater reductions in pH compared to CK ( Figure 4 A).

The solubility of peptides in TCA solutions cannot accurately indicate their size due to the combined influence of hydrophobicity and the chain length, and the relationship between the solubility and chain length does not strictly follow a negative trend [ 32 ].

All of them had significant changes at the absorption peak intensity of 342 nm; it showed a trend of rising first and then decreasing.

Furthermore, the relative crystallinity of the complexes between starch and red pepper pigment showed an increasing trend, however, the relative crystallinity of CS increased significantly by 11.77 ± 0.99–49.21 ± 3.67%.

Cluster II showed a decreasing trend with extended distillation time.

Cluster I showed a significantly lower mean concentration in the early distillates and showed an increasing trend with extended distillation time.

Interestingly, a decreasing trend of chitin content was found as a function of the mineral content of the prepupae ( Figure 3 ).

Analysis of Static Rheological Characteristics of CS and ECS with the Addition of NA As shown in Figure 2 A,B, the apparent viscosity of the CS-NA and ECS-NA complex systems both showed a decreasing trend with increasing shear rate, evincing shear thinning (a typical non-Newtonian fluid behavior).

With an increase in citric acid added, the sensory score and springiness showed a trend of first increasing and then decreasing.

Raffinose and stachyose also showed a decreasing trend, especially when the inoculum size exceeded 0.25%; both exhibited a significant decrease, while there was a corresponding increase in manninotriose.

This led to the consumption of sucrose, stachyose, and raffinose in soy molasses, resulting in a decrease in their respective contents, while the content of manninotriose showed an increasing trend.

This association remained highly significant in a 3.1-year follow-up study that demonstrated a 37% reduced risk of obesity in the high organic consumption group [ 62 ].

An increasing trend in the fruity aroma was observed in all systems of ageing after 3 months.

A positive trend can be observed in Figure 2 for the chemistry, floral, caramelly, creamy, and citrusy series that presented positive values in the traditional system and negative values in the alternative samples.

Previous investigations also found an increasing trend of TBARS in air-dried hairtail and fresh hairtail samples during storage at 4 °C.

Pearson correlation coefficient showed that the PhIP reduction in marinated meat was highly significant with the increase in marinating time [ 23 ].

In the case of the Vis-NIR, the PCA model yielded a slight trend in groupings based on the color changes in the bread samples possessing different flour compositions.