Excerpts

vulgaris intake and WHC is best described by a sigmoid model, suggesting a positive trend.

However, interestingly, for the analytes with quantifiable concentrations of HMs, the levels showed an increasing trend in the following order: vPET granules > rPET granules > rPET flakes > 50:50 vPET/rPET preforms > 100% rPET preforms.

The elastic–plastic critical force in each compression cycle exhibited an increasing trend as the number of compressions increased, while the critical deformation remained relatively stable.

monocytogenes is considered low, although it is characterized by an increasing trend and differences between countries [ 9 , 10 , 31 ].

Dough development time and stability all showed an increasing trend with the extension of superheated steam processing time.

GPI results were significantly (at p < 0.05) correlated in a positive trend with insoluble fiber content in modified flours with a coefficient of 0.628, with dough stability S (0.925), with rheological features C3 (0.955), C4 (0.928) and C5 (0.921), but negatively with Hyd (−0.968).

93 A 2 − 1.17 B 2 − 1.28 C 2 − 1.49 D 2 As seen in Table 3 , the model had a p value < 0.0001, indicating a highly significant model.

An increasing trend is observed in both the raw and cooked vegetable ( Figure 5 ). 3.5.

The rise in calcium content in Reishi-enriched bread may be significant in the prevention of osteoporosis, degenerative joint diseases, and in conditions of increased calcium demand, such as menopause, periods of rapid growth, or for individuals engaged in intense physical activity [ 51 ].

Subsequently, the drying rate shows a decreasing trend into the decelerated drying stage.

Specifically, CsAOS3 demonstrated highly significant correlations with derived compounds such as butanoic acid, octyl ester, butyl caprylate, ethyl 9-decenoate, and ( E , E )-2,4-undecadienal.

By using Spearman correlation analysis, the roasting loss rate showed a highly significant negative correlation with essential amino acids (EAAs), non-essential amino acids (NEAAs), and total free amino acids (TAAs) (the correlation coefficients ( r ) were 0.82, 0.87, and 0.87, respectively) with p < 0.01.

In this experiment, it was found that the total content of PUFA/n-6 showed an increasing trend with an increase in roasting temperature, and no change rule was found in the total content of PUFA/n-3 in each group of experiments.

In the subsequent stages, both the surface area and the thickness of the grain cortex exhibited a decreasing trend, as the cortex progressively thinned postembryonic removal, culminating in a reduced surface area [ 20 ].

Cell membrane permeability exhibited an increasing trend in non-treated and melatonin-treated loquat fruits ( Figure 1 c).

The computed R 1 values, which are given in inset to each figure, appear to obey an increasing trend with increasing the total number of rings.

It can be seen the GABA in foxtail millets showed an overall trend of first increasing and then decreasing with the prolongation of soaking time, reaching the maximum value of 159.90 mg/kg at soaking for 4 h.

The p -values of the quadratic terms X 1 2 , X 2 2 , and X 3 2 were less than 0.001, which were highly significant, contributed to the model, and presented significant effects on TPC.

These differences in the profile of volatile compounds were observed to be quite significant. On the other hand, the use of CP alone or together with synthetic nitrite did not cause a significant change in the residual nitrite level.

The coefficient with a lower p value was highly significant.

A literature search in Google Scholar using the various investigated groups of contaminants in marine ecosystems as text words showed an increasing trend during the last 10 years (2014 to 2023), which underlines the particular concern linked to this topic ( Figure 2 ).

In the present study, the results we obtained did not indicate a possible trend of low, medium or high levels because the results presented variations at all concentrations of the micro-organisms quantified.

Photo-crosslinking could restrict the mobility of polymer molecules, and thus TS and TM showed an increasing trend with an extended UV-C exposure time [ 45 ].

Therefore, it is highly significant that we investigate the difference in acetoin content between the pure culture and co-culture systems for studying the interaction among different acetic acid strains.

The results indicate that the amylose content of fermented mung bean starch exhibited an increasing trend compared to the control group.