Excerpts

Furthermore, the residues such as Pro, Leu, and Trp (corresponding to Features_13, 10, and 19) were identified as highly significant across multiple models, aligning with the reported literature.

in minced chicken was found to be 3.24 ± 0.28 log CFU/g and showed an increasing trend during the experiment ( Figure 4 ), with the maximum value recorded in the Control sample on the eighth day of storage at 8.19 ± 0.17 log CFU/g.

Although a positive trend is observed, pilot areas with low governance capacity have not yet passed the significance test.

A clear trend was observed in which the EC 50 values decreased with decreasing molecular weight, indicating enhanced antioxidant activity in the lower-molecular-weight peptide fractions.

26.67%), resulting in an increasing trend in the Chl a/b ratio regardless of treatment ( Table 3 ).

The EAI and ESI of the GPTC samples at different pH values ( Figure 3 A) show a decreasing trend with increasing pH.

Correlation Analysis of Extracellular Flavonoid Concentration and Antioxidant Activity of Fermentation Broth As shown in Figure 13 A, the extracellular flavonoid concentration of strain Z-0090 exhibited a highly significant positive correlations with ABTS radical scavenging activity and hydroxyl radical scavenging ability.

Overall, the comparison highlights a clear trend: methods based on simple, low-energy, and low-waste analytical formats naturally align with green analytical chemistry principles.

As shown in Figure 2 B, the initial pH was 6.50, and a decreasing trend was observed across all groups as transportation distance increased.

In general, samples irrigated at 80% and 100% show a similar pattern for both POL and FLAV content, with a decreasing trend over time.

During processing, the centrifugation loss showed a trend of an initial increase, peaking at the B0 stage, followed by a gradual decrease.

The contents of umami nucleotides, predominantly IMP, showed an increasing trend during heating, which may have been a key factor contributing to the superior final flavor of braised pork.

Effect of Temperature on the Stability of Melanin in P-LHM As can be seen in Figure 6 C, between 0 and 10 h, with the increase in temperature, the retention rate of P-LHM showed an increasing trend.

Total anthocyanin content showed a highly significant positive correlation with tartaric acid, lactic acid, and total organic acid content, indicating that the high anthocyanin retention and high color intensity in wines produced from V. amurensis were associated with its high organic acid levels, particularly influenced by tartaric acid, lactic acid, and citric acid.

As steaming time increased, the onset temperature (T 0 ), peak temperature (T p ), conclusion temperature (T c ), and gelatinization enthalpy (ΔH) all showed a decreasing trend.

In contrast, MCPDE levels in CNO exhibited an increasing trend during the early stage of frying, with 2-MCPDE reaching a maximum at 16 h (341 μg/kg) and 3-MCPDE peaking at 24 h (759 μg/kg).

As the boiling time was prolonged, both the hardness and chewiness of the two potato varieties exhibited a decreasing trend, which stabilized after 10 min of boiling.

As shown in Figure 3 and Figure 4 , the retrogradation rate of amylose gradually decreases over time, while the retrogradation rate of amylopectin generally indicates an increasing trend.

The water solubility test results indicated that when the clove essential oil addition was low, the water solubility of the composite film showed a decreasing trend.

As shown in Figure 2 B, the hardness of sweet corn kernels showed a trend of first increasing and then decreasing with the extension of storage time.

It can be clearly observed that the starch granule size shows an overall trend of increasing initially and then decreasing with prolonged storage, which is consistent with the change trend of sample hardness.

In the score plot ( Figure 2 C), a small trend between control sediment and sediment samples is observed along PC1, reflecting the substantial chemical modifications induced by fining.

The DSS group exhibited extremely significant colon shortening and markedly enlarged spleens; the DSS+EAGP-W1 group showed significant restoration of colon length compared to the DSS group, with reduced spleen enlargement ( Figure 5 C,D,F,G).

Microwave pretreatment had no statistically significant difference in yuba yield ( p > 0.05); however, an increasing trend was observed, with the maximum yield reaching 49.53 ± 1.62% ( Figure 3 D).

The cooking loss of the samples showed a trend analogous to that of drip loss ( Figure 4 B).