Excerpts

During the withering process of fresh leaves, the contents of most flavonoid glycosides showed a decreasing trend after 30 h ( Figure 2 A), which was consistent with a previously reported result [ 11 ].

The interaction terms AB and AC and quadratic terms A 2 , B 2 and C 2 had a negative correlation with Y, which indicated a decrease in the factors, giving a decreasing trend in the encapsulation efficiency.

Furthermore, an increasing trend was observed for RRO 2 values over storage, with the highest values observed for W-treated carrots.

Furthermore, the p values of the primary terms, B and C, and the secondary terms, A 2 , B 2 , and C 2 , in the regression model were <0.0001, indicating that the terms were highly significant.

Taken together, an increasing trend for LPDC maturation was detected with the application of A3 in mice with sensitization in the peptide–LP cell co-culture assay. 3.4.

In both phytic acid treatment and the control, the lignin content of apples showed an increasing trend during storage.

Reduced sugar content is of interest since excess sugar consumption is considered a health risk and because there is an increasing trend in consumer awareness towards healthy foods. 2.

The yogurt samples in this study were all typical pseudoplastic fluids ( n < 1), the value of the fluid behavior index showed a decreasing trend with the increase of the viscosity of the yogurt samples.

Compared with the control group, the viability of RAW264.7 cells added with catechin presented an increasing trend above 100%.

pH showed an increasing trend as the aging period increased at all temperatures, and it increased more slowly as the aging temperature dropped.

The aging yield showed a decreasing trend as the aging period increased at all temperatures.

2.9 log cfu/g, followed an increasing trend throughout storage.

In contrast, the b* values show an increasing trend.

There was a decreasing trend in time required to reach pH 5.5, 5.0, and 4.5 ( Figure 1 ) with an increasing trend in the maximum acidification rate with the increase in PFPP ( Table 1 ).

There was a decreasing trend in the egg number in the worm uterus with ACR treatments in a dose-dependent manner when compared to the control ( Figure 4 ).

The alcohol tolerance of each strain isolated from the fermented grains showed a decreasing trend with the increase in alcohol concentration.

In comparison with the control group, DG class showed a trend of first increasing and then decreasing, and the total lipid content of DG class was the highest in LB the group, with an increase of 47.2%.

The OPLS-DA score plot showed a clear trend of separation between groups, and the model showed high R 2 and Q 2 statistics ( Table S2 ), indicating good fitness and high predictability.

The authors indicate that the lack of a strong trend in coffee consumption as the result of the COVID-19 pandemic calls for additional investigation.

As shown in Figure 1 B, L * values of red wine treated with microwave irradiation from 30 °C to 50 °C were higher than those of M 0 at 1 d, L * values of all red wine samples showed a decreasing trend with the extension of storage time from 1 d to 70 d, and L * values of red wine with microwave treatment at 40 °C and 50 °C were higher than those of M 0 .

Meanwhile, a * of red wine treated with microwaves at 100 W, 200 W, and 300 W obviously decreased during the initial treatment process, that is to say, microwave treatment reduced anthocyanin content, resulting in a rapid decrease of a * in a short time; a * then showed an increasing trend at 10 d, this phenomenon showing that the a * of red wine treated by microwave irradiation had a “regenerative” effect. a * decreased gradually from 10 d to 70 d, but was obviously higher than that of M 0 at 70 d, indicating that microwave-treated red wine had more appreciable redness at the later stage, and red wine treated with 100 W had the highest redness.

p < 0.05 indicated statistically significant difference, while p < 0.01 represented extremely significant difference.

Therefore, the microorganisms showed a trend of first rising and then falling during the storage process [ 36 ]. 3.6.

Moreover, a clear trend of rising deviation with the increase of the saccharides’ molar mass difference was found between the Couchman–Karasz model and the measured values.

For instance, the short distance supply chain presented a decreasing trend of H-AC from harvest to edible ripeness (60% reduction), whereas that decrease was less pronounced in the long-distance supply chain (8%).