Excerpts

The two-way ANOVA revealed highly significant effects of substitution level (concentration) on all sensory attributes ( p < 0.05).

The increased protein content of the larvae fed the MO diets led to a reduced amount of carbohydrates and more specifically, there was a decrease of 3.44 (no statistically significant at p > 0.05), 5.23 (marginally statistically significant at p ≅ 0.05), and 31.77% (statistically significant at p < 0.05) in samples MO10, MO25, and MO50 compared to sample MO0, respectively.

Notably, C18:1N9T (trans-oleic acid) was lower in HS than in AS and SS, with a borderline significant difference ( p = 0.050).

Although Klebsiella showed a decreasing trend, the difference was not statistically significant ( p > 0.05).

Although a decreasing trend in flavor intensity was observed with increasing concentrations of CGA, no statistically significant differences were noted ( p < 0.05).

Among saturated fatty acids, short- and medium-chain fatty acids (C10:0, C12:0, and C14:0) showed a decreasing trend with increasing replacement level ( p < 0.05), while palmitic acid (C16:0) remained relatively stable ( p > 0.05).

Sodium (Na) shows an increasing trend across the site classification gradient, with concentrations rising from 497 ± 38 mg/kg in non-polluted sites to 721 ± 85 mg/kg in polluted areas ( p < 0.05).

The class-level difference was highly significant ( p < 0.05).

With the addition of CSN, the WS value of the pH-responsive film showed a trend of decreasing ( p < 0.05).

The results highlight that several parameters are closely associated, showing highly significant correlations ( p < 0.05) ( Figure S1 ).

It exhibited an increasing trend over the storage period, significantly increasing on day 50 compared to that on day 0 ( p < 0.05).

Moisture content showed a decreasing trend as the storage period progressed, with all treatment groups exhibiting a significant decrease at 50 days compared to that at 0 days ( p < 0.05).

As shown in Figure 2 C,D, both the tested strains showed an increasing trend in inner cell membrane permeability (ICMP) (1.11-fold and 1.13-fold), after being treated with Rm EE-F2 (1 × MIC) for 6 h ( p < 0.05).

During the storage period, the n-6 PUFA/n-3 PUFA ratio of all groups showed an increasing trend with the extension of time ( p < 0.05).

Effects of Different Processing Methods on Total Fat Content of Red Vinasse-Blue Round Scad As can be seen from Figure 10 , during the refrigeration period at 4 °C, the total fat content of red vinasse-blue round scad by different processing showed an overall trend of decline ( p < 0.05).

Notably, the content of β-Ionone, which imparts a violet aroma, showed a negative correlation with grade, indicated by SA < SB < SC < SD, and there was a highly significant difference between SA and SD ( p < 0.05).

As the storage duration increased, all groups, including the positive control and BHT-treated samples, showed an increasing trend, reaching over 6 log CFU/g at 12 and 15 d post-treatment ( p < 0.05) ( Figure 7 A).

The computed F-value, 43.01 for histamine removal and 37.22 for ANN loss, implied that the model is highly significant ( p < 0.05).

Both chicken leg- and breast-derived myogenic cells showed a decreasing trend in the relative amount of PDGFRA mRNA, a fibroblast-specific marker, as pre-plating progressed ( p < 0.05).

TPC showed highly significant differences among the five plum cultivars ( p < 0.05) ( Figure 4 a), and the values varied from 108.54 to 271.74 mg of GAE/100 g with an average of 197.00 mg of GAE/100 g.

The abundance of MAFbx in the tender group showed a decreasing trend with postmortem time, which decreased significantly at 1 d and continued to be stable until 5 d ( p < 0.05), while it showed a stable trend in the tough group over 5 d ( p > 0.05). 3.5.

With increasing HIU power, a marked increase in the total -SH and free -SH contents was observed initially, accompanied by a decreasing trend in the S-S content, with combined treatments showing more pronounced alterations compared to individual treatments ( p < 0.05).

Changes in Fat Content of Blue Round Scad Processed with Red Vinasse During Storage As can be seen from Table 2 , the fat content of blue round scad samples showed a decreasing trend during the whole storage process ( p < 0.05), and the fat content in samples from the experimental group (EG) of blue round scad processed with red vinasse was higher than that in samples from the control group (CG) of blue round scad not processed with red vinasse.

During the germination process, the total soluble sugar content in the germ exhibited a decreasing trend, whereas the content in the cotyledons remained relatively stable in the early stages of germination (up to the first 8 days) before a significant decrease ( p < 0.05) was observed on the 10th day.

Detailed data on each cultivar are presented in Table S3 , showing a marked trend towards no significant differences ( p > 0.05) of percentage values from G250 to G280 fractions of all particle sizes assayed.