Barely Significant
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Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages.

Foods · 2026 · PMC13114544 · PMID 42073224

Europe PMCDOI
2
hedged sentences
0.0500
closest p · 1.0× alpha
0.0500
boldest claim

The sentences

a decreasing trendp < 0.05actually significant
Among saturated fatty acids, short- and medium-chain fatty acids (C10:0, C12:0, and C14:0) showed a decreasing trend with increasing replacement level ( p < 0.05), while palmitic acid (C16:0) remained relatively stable ( p > 0.05).

also in 29,876 other papers

an increasing trendno p-value reported
In contrast, FHC exhibited an increasing trend with higher inclusion levels of the structured composition.

also in 38,133 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.