Excerpts

In general, in contrast to Manaki, which showed n- C 25 and n -C 29 approximately equally distributed, Koroneiki displayed a carbon number prevalence for n -C 23 , n -C 25 , n -C 27 and n -C 29 , with a decreasing trend starting from n -C 23 . 2.3.2.

Fructose was measured in both DFSD and PRSD at 6 and 12 h of fermentation with a decreasing trend.

One-way ANOVA tests indicated that Al, Ba, Co, Cu, Fe, Mo, Ni, and Sr were highly significant (99% confidence level) for the walnut origins.

In addition, the expression levels of TNF-α showed a decreasing trend in response to the pretreatment with LPLB5 and L. plantarum ATCC 8014 ( Figure 10 c).

Lactic acid contents of fermented milk showed a slightly increasing trend, depending on the C. tricuspidata supplement concentration, which is due to lactic acid fermentation promoted by the addition of C. tricuspidata powder.

The significance level for the calculations was set as follows: significant, p ≤ 0.05; very significant, p ≤ 0.01; and highly significant, p ≤ 0.001. 3.

In this case, a clear trend is observed for protein concentration and the interactions between the proteins.

Even if a positive trend was observed during the years 2010–2017, a sudden decrease was described in 2018, probably due to the lack of case reports from some Member States [ 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 ].

The content of polyphenols in soybeans changed with the increase of fermentation time, but showed an increasing trend as a whole.

The storage and loss modulus of Chiba tofu both increased, the network was compact, and the hardness and springiness of Chiba tofu showed an increasing trend.

There was a slightly significant increase in the total mineral content when 5% MOLP was added to brown bread, and there was a significant increase in brown bread with 10% MOLP ( p < 0.05).

There may be significant differences between individuals on the basis of many factors such as age, health, weight, and gender.

The suggestion by the focus group that dry-aged lamb left no greasy coating is highly significant as one of the issues that consumers have with lamb meat is the coating of the mouth and throat often experienced on eating lamb due to the high melting temperatures of lamb fat [ 43 , 44 ].

As presented in Figure 1 , an overall trend can be seen in which the crumb firmness increased during the storage period of 10 days for all storage conditions and bread types.

Aldehydes, Furans and Ketones Aldehyde contents increased in dry-aged beef, while a decreasing trend during wet aging was observed, with some fluctuations as the aging duration increased ( Table 3 ).

An increasing trend for human listeriosis cases has been observed from 2009 to 2018 with 2549 cases reported in Europe in 2018 [ 6 ].

Lemon balm, on the contrary, showed a positive trend at higher temperatures, as well as oregano, although for this plant the temperature did not show much difference.

Of the eating competence components of mothers, only the positive association of food acceptance with the preference for common vegetables remained in the final models, but this association was not quite significant.

Both attributes presented a decreasing trend throughout storage ( Figure 4 ).

As a matter of fact, the advanced statistical elaboration of elemental data has already been proven to be a straightforward and effective means to study elements’ behavior; identify common but hidden compositional characteristics among similar food samples; separate complementary, opposite, or redundant information enclosed into elemental data; define classification rules; and simplify the overall methodology by extracting the effectively significant elemental markers for classification [ 10 ].

Nevertheless, there is an increasing trend in resorting to the use of collision cell technology for interference management during sample analysis in the current TOF-ICP-MS instrumentation [ 42 ].

Since responses exhibited a multimodal distribution, a clear trend might not have been shown when all responses were aggregated and analyzed.

Similar to our finding, these authors observed that vitamin E content did not statistically change in coated berries at the end of two-weeks’ storage although a decreasing trend was evident.

Instead, the results reflected a slightly non-significant higher maximum foam height in A100 than in A50 and A75 ( Figure 3 ).

The absorption spectra gradually decreased during maturation and bruising, while the reduced scattering spectra showed an increasing trend.