The contents of palmitic acid and the contents of palmitoleic acid, stearic acid, oleic acid, linoleic acid, and arachidic acid had extremely significant positive correlations ( p < 0.01).
Excerpts
Corresponding quality criteria were desirably high as Wilk’s lambda results were highly significant ( p < 0.01), and two Eigenvalues were above 1, thus sufficiently high, while one Eigenvalue was above 0.7.
With respect to α-GIA, X 1 , X 2 , and X 3 had highly significant linear effects on α-GIA ( p < 0.01), X 2 2 had an extremely significant quadratic effect on α-GIA ( p < 0.001).
The correlation analysis revealed highly significant correlations ( p < 0.01) between the biochemicals and antioxidant activity.
Effect of Sucrose on Natto Figure 1 (a 2 ,b 2 ,c 2 ) reveals that the amount of sucrose has a highly significant ( p < 0.01 obtained by one-way ANOVA analysis) impact on the sensory score of natto.
WAI was highly significant for the linear terms of the barrel temperature ( X 1 ) and the feed moisture content ( X 2 ) ( p < 0.01), and the quadratic terms of the barrel temperature ( X 1 ) ( p < 0.001) and the feed moisture content ( X 2 ) ( p < 0.05).
The experimental results showed that the linear coefficient of the water content ( X 1 ) and extraction temperature ( X 3 ) were extremely significant ( p < 0.01), whereas the extraction time ( X 4 ) was considerable ( p < 0.05).
The C item was extremely significant ( p < 0.01), and the quadratic item (A 2 , B 2 , C 2 , D 2 ) showed a significant level ( p < 0.01).
Highly significant changes in sensory attributes were established ( p < 0.01) through storage times ( Figure 1 A).
Finally, looking at Pearson’s correlations, there were highly significant correlations between TPC and DPPH ( p < 0.01), whilst flavones (luteolin equivalents) were well correlated to phenolic acids (ferulate equivalents) and flavanols (catechin equivalents) ( p < 0.05).
A highly significant canonical correlation coefficient (CR = 0.95; p < 0.01) was obtained, accounting for 90.35% of the shared variance between the two sets of variables.
Growth period exhibited a highly significant positive correlation with plant height ( r = 0.56, p < 0.01) and length of standard pod ( r = 0.51, p < 0.01), while showing a moderate positive correlation with the number of effective pods per plant ( r = 0.46, p < 0.05).
This protein component showed a highly significant positive correlation ( p < 0.01) with viscosity, chroma, foam stability, foam volume expansion rate, and foaming capacity.
Across all locations, the effect of the environment was highly significant ( p > 0.01) for all characteristics.
The mushroom-characteristic VOCs 1-Octen-3-one showed highly significant positive correlations with the bitter amino acids Met and Phe ( p < 0.01).
At 25 °C, 14.3% GMC condition significantly intensified deterioration, resulting in highly significant differences ( p < 0.01) in MDA among GMC groups from day 10 onwards.
Statistical significance was defined as p < 0.05, and highly significant differences were defined as p < 0.01.
A highly significant, linear decrease in pH was observed during fermentation (X 1 = −0.17, X 2 = −0.06, p < 0.01), indicating that each additional day and each increase in temperature significantly decreased the pH values in all kombucha products.
Correlation Analysis As shown in Figure 4 A, a highly significant positive correlation ( p < 0.01) was observed between the immersion time of fresh wet tuber-based vermicelli and both moisture content and free water proportion, with Pearson correlation coefficients exceeding 0.90.
According to the analysis of variance for the response surface model, the model was highly significant ( p < 0.01) ( Table 2 ).
Analysis revealed that the metabolic cluster composed of reducing sugars (glucose, fructose) and branched-chain amino acids (leucine, valine) exhibited a highly significant directional association with pyrazine generation (Node P; p < 0.01).
However, both parameters were significantly suppressed at 10 g/L ( p < 0.01), and inhibition became highly significant at concentrations above 15 g/L ( p < 0.01).
The analysis revealed a highly significant negative correlation between particle size and free sulfhydryl content (r = −0.932, p < 0.01).
Apart from neophytadiene, there was a highly significant ( p < 0.01) or significant ( p < 0.05) negative correlation between the DPPH radical scavenging ability (IC50 value) and the content of five terpenoid compounds.
The use of different letters such as “a” and “b” indicates significant differences at the p < 0.05 level; “**” indicates extremely significant difference at the p < 0.01 level, “*” indicates significant difference at the p < 0.05 level, and “ns” indicates no significant difference between the two groups. 3.