Excerpts

The EAI and ESI of the GPTC samples at different pH values ( Figure 3 A) show a decreasing trend with increasing pH.

Correlation Analysis of Extracellular Flavonoid Concentration and Antioxidant Activity of Fermentation Broth As shown in Figure 13 A, the extracellular flavonoid concentration of strain Z-0090 exhibited a highly significant positive correlations with ABTS radical scavenging activity and hydroxyl radical scavenging ability.

Overall, the comparison highlights a clear trend: methods based on simple, low-energy, and low-waste analytical formats naturally align with green analytical chemistry principles.

Analysis of F-values and p -values reveals that the p -values for the first-order terms A, B, and C are all below 0.01, confirming that sulfuric acid concentration, temperature, and time have highly significant independent effects on yield, with their influence intensity ranked as sulfuric acid concentration (A) > temperature (B) > time (C).

As can be seen from Figure 1 A, the temperature of FGs generally showed a trend of increase, stabilization and decrease.

In the late fermentation stage, the total amount of esters showed a decreasing trend, while the types of esters increased ( Figure 2 ).

In addition, positive trends were observed for dry gluten content (r s = 0.62), while a negative trend was found for starch content (r s = −0.48).

While droplet size did not exhibit a clear trend with increasing NaCl concentration for any composite ratio, significant differences were observed among the different Zein:OSA starch formulations.

This would reduce cases in which a clear trend was observed but significance was not reached.

A strong trend has emerged in recent years toward fortifying dairy products with functional plant ingredients.

Phenol Compounds The analysis of phenolic compounds, and in particular total phenols, total anthocyanins, and bleachable anthocyanins ( Table 1 , Table 2 and Table 3 ), showed a trend mainly driven by vintage-related variability and the phytosanitary status of the grapes at the time of harvest.

Texture and Rheology (Dough/Cookie Hardness) Dough and final cookie hardness exhibited highly significant differences across treatments, reinforcing the role of DCR’s functional properties ( Table 4 ).

Effect of Temperature on the Stability of Melanin in P-LHM As can be seen in Figure 6 C, between 0 and 10 h, with the increase in temperature, the retention rate of P-LHM showed an increasing trend.

Total anthocyanin content showed a highly significant positive correlation with tartaric acid, lactic acid, and total organic acid content, indicating that the high anthocyanin retention and high color intensity in wines produced from V. amurensis were associated with its high organic acid levels, particularly influenced by tartaric acid, lactic acid, and citric acid.

In contrast, within the wavelength intervals of 1000–1100 nm, 1200–1300 nm, and 1450–1650 nm, reflectance generally exhibited an increasing trend.

Overall, the reflectance showed a decreasing trend around 950–1000 nm, 1100–1200 nm, and 1300–1450 nm.

‘Manzanilla Carrasqueña’ had a moisture content that showed an increasing trend toward partially ripe MI, then decreased at advanced ripening.

Determination of Total Polyphenols and Total Flavonoids in Kombucha As shown in Table 1 , the total polyphenol content in KBT and KBL exhibited a decreasing trend with prolonged fermentation time.

Interestingly, a positive trend was observed between ALP and LYS.

A two-way ANOVA was applied to evaluate significance, with p < 0.01 considered statistically significant and p < 0.001 considered highly significant.

In the untreated CRP water, the color gradually darkened and the L* value decreased with increasing aging years, while the contents of TSS, total sugars, flavonoids, and polyphenols exhibited an increasing trend.

In the untreated CRP water, the total amino acid content exhibited a decreasing trend with increasing aging years, this result was consistent with the previous study [ 30 ], the amino acid content in CRP reduced with the extension of aging years, which may be associated with the gradual utilization or degradation of amino acids by microorganisms during the aging process of CRP [ 31 ].

Furthermore, Pearson correlation analysis ( Figure 3 C) indicated a highly significant positive linear correlation between TVB-N and TVC values.

However, the SFA content exhibited a decreasing trend when MCGS harvested on 31 May and 13 July were subjected to fermentation to produce FAMCGS.

The PC3 group reached a peak adsorption rate of 83.29%, while the PC4 and PC5 groups showed slight decreases to 81.19% and 80.87%, respectively, exhibiting an overall trend of “initial increase followed by decline.” Despite this decline, the interfacial protein content remained higher than that of the PPI group, suggesting successful adsorption of the PPI-CSP complex at the oil–water interface.