Excerpts

However, when the concentration of CNPs gradually increased; as can be seen from Figure 3 , the cell activity showed a trend of decline. 3.4.

Among other vegetal products, the production of sugar, oilseeds, pulses, fruits, and vegetables also showed an increasing trend, with the highest growth recorded in vegetables (1.66 times) and potatoes (1.65 times) ( Figure 5 b).

When the peptide-to-calcium mass ratio was greater than 6:1, the chelating ratio showed a decreasing trend.

The ANOVA factorial design showed the floral attribute had a moderately significant effect on the crystallization parameter (4.03% of variance).

The potato sown area showed a trend of increase first and then decrease, from 14.00 × 10 3 ha in 2001 to 25.72 × 10 3 ha in 2009.

However, many consumers see it as a positive trend [ 25 ].

The existence of statistically significant differences between the different groups considered is demonstrated by a highly significant p -value (less than 0.05).

However, propanoic acid displayed an increasing trend in all wines fermented in the presence of oak chips and could be due to the hydrolysis of its corresponding ester [ 38 ].

The observed flavonoids trend was similar to total phenols, with only slightly significant differences among the five digestion treatments ( Figure 3 b).

pH A decreasing trend in the pH of meatballs was observed at refrigerated storage conditions (4 °C for 15 days) and at frozen (−18 °C for 60 days) storage conditions ( Figure 6 ).

There is an increasing trend in the number of publications over the years (2002–2008: 13; 2009–2013: 22; 2014–2017: 47; 2018–2022: 65), which shows that the valorisation of lemon by-products is a growing area of research.

With the increase in pH from 3.0 to 5.0, the production of crude EPS showed a trend of slow increase, but it was lower than that of natural conditions.

The advantage of using CON over USN could be considered significant for these elements; however, this advantage was only found for single samples (no. 4 for Cd and no. 7 for Sr).

In terms of cake properties, the different levels of both baking powder and SAPPs caused extremely significant differences independently.

Differences at * p < 0.05 were statistically significant, while at ** p < 0.01, they were highly significant. 3.

The food calories produced in both MP and BPM showed a significant increasing trend ( p < 0.001), with a growth rate of 24.73 × 10 12 kcal/year and 7.59 × 10 12 kcal/year, respectively, in contrast to a decreasing trend (−0.60 × 10 12 kcal/year) in MM.

Based on our above findings, the effect of freeze–thaws on Schiff bases was not significant, while the level of Schiff bases showed an increasing trend with increasing number of freeze–thaws during the subsequent heating.

In addition, the difference of 7-tetradecene-1-ol was extremely significant between DC and NX, and the difference of trans-2-nonanal was significant.

This date was considered optimal because the parameters of ripeness, both technological and phenolic, remained practically constant when compared with the values found the previous week and because, although not significant, even a negative trend was sensed in the phenolic parameters ( Table 1 ).

As the particle size of HBF decreased, the ST of RF showed a trend of decreasing first and then increasing.

The H of RFN samples showed a decreasing trend as the particle size of HBF decreased, which was in alignment with the previous report by Asmeda et al.

A significant difference was accepted at p < 0.05, and p < 0.01 was a highly significant difference. 3.

In the illumination pretreated groups, the highest L* value occurred for the soybean oil which was activated by clay bleached at 100 °C; moreover, the L* value generally showed a decreasing trend since the bleaching temperature decreased from 100 °C ( Figure 4 A).

In contrast, a* and b* exhibited an increasing trend, with the level of increase in the different treatment groups ranging from the control > 0.03 g L −1 PA > 0.04 g L −1 PA > 0.05 g L −1 PA. 3.2.

Isorhamnetin content exhibited a decreasing trend in all groups ( Figure 5 E).