Excerpts

The TVBN values of all the samples showed an increasing trend throughout this period, which was attributed to the breakdown of proteins by spoilage microbiota during super-chilled storage [ 53 ].

According to the color measurement of double-layer tricolor bags in 2022, the L* value showed a decreasing trend with the delay of bagging time.

Interestingly, both the 2021 and 2022 data show that the browning rate and browning index of Ruixue apple after triple bagging treatment displayed an increasing trend at 90 days after full bloom, followed by a decrease, which is consistent with the changes in POD activity, and therefore, the browning of Ruixue apple reflects a similar lignin biosynthesis process as that observed in previous studies [ 40 ].

In this study, the number of aroma components in the special bag did not show a significant trend in both years, and the number was higher than that of the double-layer tricolor bag, which may be due to the higher light transmittance of this fruit bag, which improves the synthesis of aroma substances [ 47 ].

Altogether, the drying rates of 6 drying methods showed a decreasing trend, and there was no obvious constant-rate drying stage.

Notably, both Ea and the pre-exponential factor (A) exhibited a decreasing trend as the heating rate increased.

The results of this study may be significant in that they emphasize the need to have a multifaceted perspective regarding these health-related factors.

For all three types of milk, the protein contents of the digesta did not change drastically over the course of digestion, with a slightly increasing trend from 60 to 120 min.

A decreasing trend for pH values was observed as the degree of replacement of NaCl with the COMB mixture increased, without statistically significant differences, and the pH values were within the limits for WSBC ( Table 2 ).

In domestic fishmeal, the relative content of heterocyclic aromatic compounds showed an increasing trend, and aldehydes and alcohols decreased.

The VBN showed a trend of slow decrease–slow increase–significant increase.

In the process of green-making, the LOX gene showed a trend of first increasing and then decreasing and reached the lowest level at the end of green-making, which was essentially consistent with previous studies [ 39 ].

In this study, jasmine lactone, jasmone, aliphatic alcohols and esters, which were related to the oxidative degradation of fatty acids [ 32 ], showed an increasing trend throughout the manufacturing process, and this was most obvious during the green-making process.

The findings regarding the occurrence of mycotoxins in Serbian maize, spanning from 2009 to the present, indicate an increasing trend of maize contamination with mycotoxins.

The review revealed a positive trend in consumers with attributes like taste, texture, and appearance playing crucial roles.

As the three significant factors progressed in the direction of increasing their influence on the response value, the yield of 3-Met gradually reached its peak and then showed a decreasing trend.

coli treated solely with either HVEF or UV treatment, intracellular ROS exhibited an increasing trend as treatment time was prolonged, indicating that extending the duration of treatment indeed facilitated ROS accumulation.

Reductions in visceral fat, FBS, TC, TG, and LDL were greater than placebo but not up to significant levels; simultaneously, there was a suggestive trend indicating improvement from baseline to week 8.

After day 9 of storage, all groups showed a decreasing trend in CAT activity of cucumber.

The n values generally decreased to some extent with decreasing pH and showed an increasing trend with thickness.

Results: The pH values showed a decreasing trend followed by an increasing trend.

There is a clear trend of increasing protein content with CO 2 extraction methods, particularly subcritical (10.1%), which shows the highest protein levels, followed by supercritical (9.4%).

The first transition peak appeared at 62 °C, where the G ′ value decreased rapidly, followed by a second peak at 73 °C, where the G ′ value showed an increasing trend again.

A highly significant positive correlation, with a coefficient value of r = 0.947, was identified between the concentration of polyphenols and the antioxidant potentials as assessed by the DPPH method.

Research indicates that consumers are increasingly integrating environmental considerations into their wine purchasing decisions [ 36 ], with willingness to pay premiums for eco-certified wines emerging as a notable trend across different markets [ 25 , 26 , 27 ].