Notably, the thousand-sprout weight of JQ-W2 displayed rapid initial growth, followed by a slower rate of change in the later stages of germination; with increasing germination time, the diameter of the quinoa seeds ( Figure S1 ) generally exhibits an overall trend of initial enlargement followed by reduction.
The measurement results of saponin content in Figure S3C demonstrate a general decreasing trend, followed by an increasing trend during the growth process of quinoa sprouts.
Considering the ripening, the highest amounts of histamine differed between cheeses, as those made with raw milk reached the highest concentration after 60 days of ripening, while those made from pasteurized milk and SLAB reached the highest concentration after 30 days, although a decreasing trend was then observed.
With the extension of fermentation time, the reducing sugar content first increased and then decreased, when the titratable acidity content showed an increasing trend, and the nonvolatile acid was significantly higher than the volatile acid.
However, the purity of NA shows a decreasing trend as the complexation time increases.
The overall model equation (P-value) shown in the table was significant when simulated < 0.0001, and the difference between the different treatment conditions was extremely significant: (P) mismatch = 0.2333 > 0.05 indicated that the difference was not significant.
As refrigeration time was prolonged, the cohesiveness of the minced meat demonstrated an increasing trend.
With prolonged refrigeration time, the adhesiveness of the starch-enriched ground meat gel exhibited a decreasing trend.
As shown in Figure 1 d, the TPC content all showed an increasing trend.
As shown in Figure 2 b, the ABTS free radical scavenging capacity of different oil samples showed a decreasing trend with prolonged frying.
All treatment groups exhibited an increasing trend in a value with storage time, while b values exhibited a decreasing trend.
Yazdi and Alemzadeh [ 42 ] also indicated that an AV of 0.065–0.07 mg KOH/g of oil in blends of palm oil and sunflower oil before interesterification was raised between 2.52 and 4.32 mg KOH/g of oil after interesterification following an increasing trend, as observed in the present study.
fliA and flhDC , on the other hand, were upregulated, with a decreasing trend as the BPE concentrations increased.
Nevertheless, in the last three years, a decreasing trend in the prevalence and frequency of this disease has been observed [ 29 ].
However, with the increase in temperature, the overall color changes (ΔE) and L* first had a decreasing trend and then an increasing trend, and this trend was the opposite for the rest of the indicators.
Fatty acid metabolite abundance displayed an increasing trend with dry-aging time, particularly the relative contents of PUFAs such as arachidonic acid, linoleic acid, eicosatetraenoic acid, and docosentaenoic acid, which increased significantly on day 7.
The results showed that the differential metabolites of subclass 4 (including 45 differential metabolites, with the largest proportion of GPs) showed a trend of rising first and then reducing with dry-aging time, whereas the differential metabolites of subclass 5 (including 20 differential metabolites) decreased on day 7 and tended to remain stable throughout the remainder of the process of aging.
[ 19 ] found that the brown rice rate of Nangeng 5055 and Nangeng 9108 planted in China showed an increasing trend with the postponement of harvest time and then decreased slightly after the peak growth.
The immature grain rate showed a decreasing trend with the increase in maturity.
However, the storage duration had an impact on the moisture content in both samples, showing an increasing trend.
Conversely, an increasing trend was observed in samples marinated for 24 h and 72 h ( Figure 4 ).
As illustrated in Figure 2 A,B, the relative content of alcohols generally exhibited an increasing trend with advancing fruit maturity in R. roxburghii , peaking at stage V (156.11 mg/kg), which was approximately 4.5 times higher than the level observed at stage I (34.76 mg/kg).
This dataset underscores the pronounced effect of temperature on the solubility of sucrose in water, illustrating a clear trend of increasing solubility with rising temperatures.
Peak viscosity and final viscosity initially increased and then decreased, while setback and breakdown values showed an increasing trend.
There was no correlation between carotenoids and L* value, but a negative correlation between these seven carotenoids and a* value, particularly for violaxanthin and neoxanthin, which demonstrated highly significant negative correlations with a*.