Excerpts

In Figure 5 g,h, both RMSE and MAPE generally show a decreasing trend as the increment of epochs increases, with the notable exception occurring at 550 epochs, where this trend does not hold.

In the “not baked” groups, the total acid showed a trend of increasing and then decreasing with the extension of the fermentation time, and the maximum value of the majority of the samples were observed at 30 d of fermentation.

With the extension of fermentation time, the content of EGCG, ECG and CG showed a decreasing trend, while EGC tended to increase gradually ( Table 2 ).

The results exhibited an increasing trend in sprout length for concentrations ranging from 0 to 60 mg/L, followed by a decreasing trend from 60 to 100 mg/L ( Figure 1 B).

Fourier transform infrared spectroscopy revealed an increasing trend in α-helix and β-turn content and a decreasing trend of β-sheet and random coil content.

This was similar to the effect of temperature on the calcium-chelating rate of pig bone collagen peptides [ 16 ], which also showed a trend of first increasing and then decreasing.

At the same time, there is a strong trend toward the use of biocompatible, biodegradable, and non-toxic delivery systems.

As the ratio of WPI increased, the solubility of the nano-WalPI-WPI exhibited an increasing trend.

Under the high-stress range (10–100 Pa), G′ and G′′ showed a decreasing trend, with the emergence of a crossover point, indicating the disruption of the network structure of the emulsion.

However, gastrodin-treated mice showed a decreasing trend for the relative abundance of Proteobacteria, demonstrating its ability to reduce deleterious bacterial taxa. 5.

WHC exhibited a decreasing trend as storage time progressed, whereas syneresis increased over the same period.

The cropland footprints of the four crops exhibited a decreasing trend over the 23-year period due to advances in crop varieties and production methods.

As shown in Table 3 , the model F-value was 132.95, and the p -value was <0.0001, which indicated that the model was highly significant.

The results showed that with the increase of EGCG content, the gel strength, hardness, WHC, and immobilized water contents of surimi gels showed a trend of first increasing and then decreasing, and EGCG 0.02% and EGCG 0.04% showed better gel performance as compared with the control.

One study investigated the prevalence of gout in five countries and found an increasing trend.

A decreasing trend in firmness of the HRCs was observed till 60 kV, 7 min of ACP treatment.

In particular, at pressures of 100 and 200 MPa, the ester content showed an increasing trend with the extension of the treatment time.

Huangjiu group showed an increasing trend, but the growth rate was alleviated.

The number of glomerular cells increased and showed a trend of expansion, while the gap between the renal sacs became smaller and some inflammatory cells were presented in the surrounding area.

Concerning the variation in the solubility profile and the ζ of the native and modified proteins, the pI of the proteins presented an increasing trend for the modified proteins by N-cationization and N-acylation; however, they did not show statistically significant differences ( p- value > 0.05).

CK was 674–705, and the total number of DEMs between the two-by-two oral–gastrointestinal digestion sample comparison groups (A–H) showed an increasing trend with an increase in the difference in digestion time among the comparison sample groups.

The green fruit weight showed a decreasing trend from October 19 to October 29, with an average of 26.07 g on October 29.

The green fruit weight of the ‘Wichita’ cultivar showed an increasing trend from October 9 to October 19, with the highest green fruit weight reaching an average of 29.06 g.

There was a highly significant difference between the crude fat content of fruits on September 15 (63.45%) and that of fruits on October 9 (77.07%).

There was no significant variation in the de-greened wet fruit weight of the ‘Pawnee’ cultivar, with an overall trend of decreasing and then increasing.