Excerpts

According to the ANOVA results in Table 3 , there is a highly significant interaction between brown rice moisture content and equilibration time in the developed HRY model.

As shown in Figure 4 , as the moisture content of brown rice gradually increases, the HRY showed a trend of rapid increase at first and then slow decrease.

In the score plot ( Figure 2 C), a small trend between control sediment and sediment samples is observed along PC1, reflecting the substantial chemical modifications induced by fining.

Generally, an increasing trend was observed with the addition of TFP at 1% with smaller particle size, except for the samples with the addition of TFP 100 and TFP 200 , which showed a slight reduction or remained stable compared to CK-SY.

investigated major changes in the chemical composition of tea during processing and observed a decreasing trend in tea polyphenols and free amino acids, while an initial increase followed by a decrease was observed for the content of soluble sugars, along with particularly significant changes during heat processing [ 61 ]. 3.5.

Over the course of storage, the moisture content of the microencapsulated powders exhibited an increasing trend, which corresponded with a significant rise in water activity by day 90.

During the composting process, the moisture content of all treatments exhibited a decreasing trend ( Figure 1 b).

In the FWB and FWSM treatments, which had relatively high nitrogen availability, microorganisms preferentially utilized these readily accessible nitrogen sources, resulting in an increasing trend in the C/N ratio during the later stages of composting.

The results showed that compost physicochemical properties exerted a highly significant positive effect on fungal diversity and the lignocellulose degradation rate, consistent with previous studies [ 97 , 98 ].

As ventilation frequency was increased from 30 to 110 cycles, the overall proportion of large peptides exhibited a decreasing trend.

When the inoculation amount exceeded 4%, the esterifying enzyme activity showed a decreasing trend but remained significantly higher than that of the control group (0% inoculation).

Acid value was primarily influenced by method and temperature, with significant two-way interactions, whereas peroxide value showed significant main effects and a highly significant three-way interaction.

In terms of fatty acid composition, oleic acid content increased with rising drying temperature, while linoleic acid content showed a decreasing trend.

This work combines the high-throughput nature of ELISA with the multiplexing advantages of microarrays and the catalytic amplification effect of nanozymes, representing an important trend towards integrated, automated, multi-target rapid detection platforms.

After the intervention, the CP intervention groups (HFD+LCP, HFD+MCP, and HFD+HCP) exhibited a decreasing trend in the F/B ratio compared with the HFD group, although the differences were not statistically significant ( Figure 8 F). 3.8.

Although droplet size increased slightly after 30 d, it still showed a trend of first increasing and then decreasing with the concentration of XG.

The regression model was found to be highly significant, with an F calculated value of 21.79, which is 8.7-fold higher than the tabulated F value (2.48).

A p -value < 0.05 was considered statistically significant, and a p -value < 0.01 was considered highly significant.

In contrast, stretchability as represented by Resistance to Extension showed a decreasing trend with increasing proportions of SRBO.

Springiness also exhibited an increasing trend with higher SRBO content ( Table 4 ).

Statistical significance was set at p < 0.05, with p < 0.01 considered highly significant.

A systematic review and meta-analysis covering studies published from 2001 to 2022 reported a pooled prevalence of 4.8%, with an increasing trend over recent decades [ 4 ].

Equilibrium moisture content showed a decreasing trend as temperature increased, indicating a reduction in the binding strength between water molecules and the coffee matrix.

In contrast, lactic and acetic acid exhibited an increasing trend.

In contrast, the pH value of fermented strawberry juice exhibited a decreasing trend and showed a significant decline only during the 24–36 h fermentation period ( Figure 1 C,D).