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.
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The linear regression model was found to be highly significant ( p < 0.01), while the mis-stated item showed no significance.
This protein component showed a highly significant positive correlation ( p < 0.01) with viscosity, chroma, foam stability, foam volume expansion rate, and foaming capacity.
pH and Cooking Loss of Fillets A highly significant ( p ≤ 0.01) effect of fish group on the pH of meat was demonstrated ( Table 4 ).
The correlation analysis revealed highly significant correlations ( p < 0.01) between the biochemicals and antioxidant activity.
However, as the salt concentration increased above 1%, the sensory score rapidly decreased, and the difference was extremely significant ( p < 0.01).
In summary, 1089 correlation pairs were analysed, among which 275 metabolic pairs result in highly significant correlations ( p < 0.01).
Highly significant changes in sensory attributes were established ( p < 0.01) through storage times ( Figure 1 A).
The linear A coefficient was highly significant ( p < 0.01) on TAFs’ yield, while the quadratic coefficient B 2 was significant ( p < 0.05) on TAFs yield, suggesting that the parameter of liquid–solid ratio (A) and ultrasonic temperature (C) were the two primary factors affecting the extraction yield, and the primary impact relationships of each factor were: liquid–solid ratio > ultrasonic temperature > water content in DES.
Furthermore, squalene exhibited a highly significant positive correlation with ABTS ( r = 0.80; p < 0.01), potentially explaining the high ABTS radical scavenging ability of C.G ( Figure 7 b), as its squalene content was significantly higher than that of other types of camellia oils (p < 0.05) ( Figure 4 a).
For Salmonella challenged with CPC and then neutralized, the interaction of sanitizer concentration and neutralizers concentration was highly significant ( p < 0.01) for predicting Salmonella growth or non-growth; counts of Salmonella inocula did not function as a co-variate to influence growth/no growth results ( Table 1 ).
An additional correlation analysis ( Table 3 ) resulted in highly significant ( p < 0.01) correlation coefficients that ranged between 0.71 (between Fe nutritional yield and Cu nutritional yield) and 0.95 (between yield and Mg nutritional yield) for the five variables studied (yield; and Fe, Zn, Cu, and Mg nutritional yield). 3.3.
(7) Y = −2328.88741 + 6.06A + 115.61B + 11.84C + 13.65D + 0.014AB + 0.0044AC + 0.011AD + 0.031BD − 0.22CD − 0.41A 2 − 1.56B 2 − 0.21C 2 − 0.47D 2 Analysis of variance (ANOVA) confirmed that the model was highly significant ( p < 0.01) with a non-significant lack of fit ( p > 0.05).
Specifically, with respect to water-holding capacity, cooking loss exhibited a highly significant positive correlation with APIP (r = 0.56, p < 0.01) and significant positive correlations with CP and LRRC2 (r = 0.36 and 0.37, respectively; p < 0.05).
The quadratic polynomial regression model was established as follows: R = 385.32 − 118.37X 1 + 22.20X 2 − 150.79X 3 − 46.23X 1 X 2 + 92.03X 1 X 3 − 20.86X 2 X 3 + 64.94X 1 2 + 9.82X 2 2 + 133.50X 3 2 Regression and variance analyses revealed that the model for nanoparticle size was highly significant ( p < 0.01) with a non-significant lack-of-fit term ( p > 0.05).
The eGI and HI values exhibited highly significant negative correlations ( p < 0.01) with the protein content and ash content of wheat flour, while showing a significant negative correlation ( p < 0.05) with the D(4,3) volume mean diameter.
In this sense, a highly significant and strong negative correlation has been observed (−0.839; p ≤ 0.01) between juiciness and pastiness.
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.
Fermentation temperature showed highly significant positive correlations ( p < 0.01) with hardness, cohesiveness, adhesiveness, and apparent viscosity, and a significant positive correlation ( p < 0.05) with elasticity.
One-way ANOVA was carried out using SPSS software (version 25.0) to test the significant differences ( p < 0.05) of physical properties and lipid levels during low-temperature storage, and highly significant differences ( p < 0.01) between physical properties and lipid species.
The linear terms A, B and the quadratic terms A 2 , B 2 exerted a highly significant influence on the calcium content ( p < 0.01), while the interaction terms (AC, BC) exerted a significant influence (0.01 < p < 0.05).
The ANOVA results revealed that the model was highly significant ( p < 0.01), with a non-significant lack of fit ( p = 0.1706, Table 4 ), confirming the adequacy of the regression model.
There was a positive trend ( p = 0.016) in the incidence of renal tubule adenoma in dosed male mice [ 108 ].
In the c POA groups, a decreasing trend in body weight was observed starting from the second week, with the C-H group showing a significant reduction ( p = 0.0194).
By contrast, the drying temperature had a slightly significant effect, showing significant differences only at the highest HPMC concentration ( p = 0.02).