Excerpts

Literature Studies on Arsenic Presence in Water and Food Samples A literature search by Google Scholar on scientific publications regarding the presence of As in water and food samples in the last thirty years (from 1995 to 2025) highlighted an increasing trend with a greater number of articles related to water than to food ( Figure 4 ).

The results of the PCA are presented in Figure 4 , with highly significant differences between groups and high clustering within groups [ 44 ].

These results demonstrate a clear trend: as the concentration of GB powder increases, the probability of consumer rejection also increases.

As shown in Figure 5 E, the AsA content in peach fruits during storage exhibited a decreasing trend.

According to Parra et al.’s study, the TBARS value of Iberian ham in different packaging methods showed an increasing trend during storage.

Notably, Tetragenococcus showed a highly significant positive correlation with 1-hexanol and 2,3,5-trimethylpyrazine, while Carnobacterium was strongly positively correlated with butanol, butyric acid, and isobutyric acid.

The odor intensity showed an increasing trend from 1 to 10.

There was a highly significant positive correlation between Fe and B (r = 0.94397), so a significant positive correlation indicates that the amounts of boron and iron in honey are strongly correlated.

However, higher c POA doses correlated with an increasing trend in lipid droplet area, inconsistent with the fat index.

The analysis revealed a decreasing trend in EEG signal strength with increasing sucrose concentration: the AUC values at 5% and 7% sucrose were significantly lower than those at 1% ( p < 0.05).

The average packaging density generally displayed an increasing trend. 3.5.

The fluorescence intensity followed a decreasing trend: CON > CE200 > CE400 > ACP > ACP-CE200 > ACP-CE400 ( Figure 5 ).

Both the quantitative and semi-quantitative results indicated a decreasing trend in the total anthocyanin content of TS5, TS2, and TS6.

In the fifth year, “Promotion of a data-based children’s eating habit policy (Topic 2)” demonstrated a sharp increase, whereas “Establishing a customized safety and nutrition education system (Topic 6)” displayed a decreasing trend. “Creating a private-centered food environment (Topic 7)” slightly decreased in the third year but exhibited a steady increase thereafter. 4.

Considering the effect of thermal treatment in flours, WF, LF and CF demonstrate a similar concentration-temperature curve, with the phenolic content increasing at 74 °C and then following a decreasing trend up to 110 °C.

The Results of Single-Factor Experiments for SAEW-NB The experiments were performed at a water temperature of 4 °C, a processing time of 10 min, and a solid–liquid ratio of 1:6 according to the ACC gradient designed in Table 2 As shown in Figure 3 A, the TVC in the SAEW-NB group showed a decreasing trend with the increase in ACC.

With the extension of storage time, the TVB-N values of both the CG and the SAEW-NB group showed an increasing trend, and the rate of increase in TVB-N values of the SAEW-NB group was lower than that of the CG.

Additionally, G′ exhibited a decreasing trend with an increasing pH, with the G′ of FG–XG significantly surpassing that of FG–κC ( Figure 2 A).

All samples showed a trend of mass loss.

Diethyl succinate and ethyl laurate showed an increasing trend with the prolongation of distillation time.

found that the total ester content of NXX Baijiu showed a trend of “decrease-equilibrium-increase-decrease” with a decrease in alcohol content during distillation [ 9 ].

For ultrasonic pretreatment with different powers, with the increase in power, some materials will have slight enzymatic browning, resulting in a decrease in the lightness value and redness value of the yam, while the yellowness value shows an increasing trend due to pigment changes [ 36 ].

In summary, aroma-active VOCs such as 2-acetyl-1-pyrroline, methyl acetate, C6–C9 aldehydes, and acetate esters exhibited highly significant correlations with key E-nose channels (e.g., W5S, W2W, W1S) and E-tongue taste indices (e.g., richness and aftertaste-B).

The absence of an increasing trend for other compounds in the pure water system may be attributed to either intrinsic concentration-dependent inhibition effects limiting their release or stability, or reduced selective adsorption capacity of SPME fibers at higher concentrations, ultimately resulting in measured content depletion.

Color Changes During the storage of wolfberries, the color parameters L*, a*, b*, c*, and H* exhibited declining trends, while the overall color difference ΔE revealed an increasing trend.