Excerpts

In terms of appearance attributes, the parameters found to be significantly different among samples were golden colour, dry appearance (approaching significance p = 0.055), springiness and dryness to touch, crumbliness, and presence of uneven colour patches.

The mean viscosity of the heated sheep milk was higher in the late season (6.34 mPa·s) than in the early and mid-seasons (around 4.80 mPa·s, Figure 3 A), although the difference was just below the level of significance ( p = 0.055).

This effect was not observed in the chocolate study, although the effect was approaching significance ( p = 0.055), with scores indicating that the VR busy city environment was more distracting than the sensory booth.

The relative abundances of Aeromonas and Plesiomonas showed marginally significant increasing trends with PhIP dose ( p = 0.055 and p = 0.056).

For instance, PC(18:1_14:0) was only highlighted at D18 with the non-targeted analysis, whereas it was also found to be marginally significant at D23 ( p -value = 0.056), using LipidyzerTM (as “PC(14:0_18:1)”).

A marginally significant difference was found for Affective Value between these participant groups (z = 1.91, p = 0.056, two-tailed; drop: X = 6.3 ± 0.3; no drop: X = 5.7 ± 0.2), while no difference was observed for Purposeful Intent (z = 0.85, p = 0.395, two-tailed; drop: X = 6.3 ± 0.2; no drop: X = 6.1 ± 0.1).

The main finding of the sensory analysis for beef meatballs on day 1, as shown in Table 4 , was that there was a borderline significant difference in meatiness found in the control meatball with EDTA ( p -value = 0.057) and in the AHM10 ( p -value = 0.057) meatballs when compared to the control.

The collagen content showed a trend towards significance ( p = 0.057), with the COC group showing the highest value, followed by the CD, EOC-OO, EOC, and TPOC groups (1.19, 0.71, 0.66, and 0.55, respectively).

Although the quadratic term for temperature approached significance ( p = 0.0574), the data suggest that ethanol concentration is the key parameter for flavonoid extraction, emphasizing the need for careful management.

In terms of protein denaturation, there was a strong trend that the fillet muscle samples from 20L:4D and 16L:8D had a higher transmission than the samples from 18L:6D and 12L:12D groups ( p = 0.058), indicating a higher degree of denaturation in the sarcoplasmic protein in those samples.

The results from the chi-squared tests between panels ( Table 2 ) show that only one of the chi-squared tests was significant, while one test was close to significance ( p = 0.058).

The interaction effect approached significance ( p = 0.058).

Present) × BMI remained marginally significant, b = −0.19, t (132) = 0.16, p = 0.058, 95% CI (−0.436, −0.008), suggesting that impulsivity does not mediate its influence on Malteser intake. 4.

The moisture content was higher in the DC compared to the NDC (32.19 ± 0.28% and 31.57 ± 0.3%, respectively), with the difference being close to the limit of significance ( p = 0.059).

Leptin levels tended to be lower in HFD + CfPulp-E compared to HFD, near statistical significance ( p -value = 0.059), and were not modified by the other by-products ( Table 3 ).

In the same figures, the characteristic curvatures of the response surfaces illustrate a negative quadratic effect of inhibitors on Y SQU, which were marginally significant for DPA and MI ( p = 0.059 and 0.080, respectively), and significant for TH ( p = 0.031) ( Table S5 ).

Leg muscle also showed a trend of decreased crude protein ( p = 0.060) and increased crude fat ( p = 0.051), suggesting that long-term BCEs treatment may induce a redistribution of muscle protein and lipid metabolism, significantly altering muscle nutritional composition.

Numerically, the Tender genotype consistently scored superior to the Tough genotype, although the difference was only significant for Sensory Location 1, where the Tender genotype scored higher for tenderness, juiciness and flavour; the difference approached significant ( p = 0.06) for chewiness in Sensory Location 2. 4.

Satiety A statistically significant main effect was observed for hunger ( p = 0.002), and a trend toward significance was noted with the overall appetite score ( p = 0.06) among the T2DM participants.

For Enterobacteriaceae , data show a reduction in the final value in the AP and P, while no significant differences were highlighted for λ and μmax; however, an increasing trend was recorded for λ and a decreasing one was noted for μmax ( p = 0.06 and p = 0.056, respectively, data not shown).

Lastly, a marginally significant correlation was found for PSR and CFF ( r = 0.30; p = 0.06).

In contrast, at the FABP4 g.62829478A>G SNP locus, only IMF variation tended towards significance between the genotypes ( p < 0.06). 4.

When comparing Reb D to Reb M, the lingering sweetness of Reb D was marginally less than that of Reb M ( p = 0.05) similar to the in-mouth sweetness of Reb D that was almost significantly less than Reb M ( p = 0.06).

Heat treatment showed a near-significant effect (Pillai’s Trace = 0.13, F(6,174) = 2.1, p = 0.060, η 2 = 0.07), suggesting a moderate contribution to compositional variation at this stage.

For textural properties, nitrite level (Pillai’s Trace = 0.25, F(7,82) = 4.0, p < 0.001, η 2 = 0.25) and heat treatment (Pillai’s Trace = 0.16, F(7,82) = 2.3, p = 0.040, η 2 = 0.16) were significantly associated with variation, while the effect of salt approached significance ( p = 0.060).