Excerpts

The results exhibited an increasing trend in sprout length for concentrations ranging from 0 to 60 mg/L, followed by a decreasing trend from 60 to 100 mg/L ( Figure 1 B).

WHC exhibited a decreasing trend as storage time progressed, whereas syneresis increased over the same period.

The cropland footprints of the four crops exhibited a decreasing trend over the 23-year period due to advances in crop varieties and production methods.

As shown in Table 3 , the model F-value was 132.95, and the p -value was <0.0001, which indicated that the model was highly significant.

The results showed that with the increase of EGCG content, the gel strength, hardness, WHC, and immobilized water contents of surimi gels showed a trend of first increasing and then decreasing, and EGCG 0.02% and EGCG 0.04% showed better gel performance as compared with the control.

CK was 674–705, and the total number of DEMs between the two-by-two oral–gastrointestinal digestion sample comparison groups (A–H) showed an increasing trend with an increase in the difference in digestion time among the comparison sample groups.

The green fruit weight showed a decreasing trend from October 19 to October 29, with an average of 26.07 g on October 29.

The green fruit weight of the ‘Wichita’ cultivar showed an increasing trend from October 9 to October 19, with the highest green fruit weight reaching an average of 29.06 g.

There was a highly significant difference between the crude fat content of fruits on September 15 (63.45%) and that of fruits on October 9 (77.07%).

There was no significant variation in the de-greened wet fruit weight of the ‘Pawnee’ cultivar, with an overall trend of decreasing and then increasing.

A similar pattern was seen in the CAD activity of okra pods, which showed an increasing trend throughout the storage duration.

Effects of H 2 S on the Contents of Ascorbic Acid, Soluble Protein, Protopectin, and Soluble Pectin in Okra Pods The ascorbic acid content in okra pods was consumed during the ripening process and showed a decreasing trend ( Figure 2 C).

Among the nine compounds, ( Z )-4-heptenal was the only compound that was unfavorable to the aroma of jasmine tea and exhibited an increasing trend with storage time.

However, the other groups showed a trend of first increasing and then decreasing, with the best rehydration at 60 °C.

The total flavonoid content showed a trend of increasing, then decreasing, and then increasing.

Although there was a decreasing trend in TS at 1.0% concentration, it remained higher than that of the control films.

[ 47 ] showed a decreasing trend in CAT activity with maturation time, indicating the gradual deterioration of wheat.

Conjugated trienes exhibited a highly significant negative correlation with lipase and a significant positive correlation with total oxidation values, indicating a close association between lipase activity and lipid metabolism [ 49 ].

Similarly, a negative trend for CRP was noted among EVOO consumers, although this was significant in one study [ 9 ].

As dietary energy levels increased, there was a decreasing trend in shear force concentration.

As new strains were added to pan-genomic analysis, the pan-genome showed a trend of gradual increase.

[ 10 ] observed that the addition of a powder from Porphyra Tenera (Nori seaweed) in a chocolate ganache resulted in an increase in DPPH (1,1-diphenyl-2-picrylhydrazyl) and SOD ( superoxide dismutase ) activity, showing an increasing trend with greater quantities of the powder (applied in the range from 1 to 3 wt.%).

Moreover, the finding that the peptide GPPGLG, despite demonstrating the highest hydrophobicity among the selected peptides, did not yield a lower docking score is quite significant.

An increasing trend was observed during storage (not statistically significant).

However, the purity of NA shows a decreasing trend as the complexation time increases.