Excerpts

In this model, the primary terms A, C, and D had significant effects; B had highly significant effects; the interaction term AB had significant effects; the secondary terms A 2 , B 2 , C 2 , and D 2 had highly significant effects; and the other terms were not significant, indicating that the relationship between the selected factors and the response values was not a simple linear relationship.

The data related to the carbohydrate fraction reveal an unexpected trend, particularly with respect to free sugars.

Conversely, LR-treated samples at 20 °C for 20 h exhibited a decreasing trend, with foaming stability dropping from 25.55% (LS-CT-20H-20C) to 12.33% (LS-LR-20H-20C) and 16.53% (LS-LR-FeA-20H-20C).

The adhesiveness showed a decreasing trend with higher CWF levels.

For example, starches with small granule sizes—such as tapioca and pea starch—tend to form uniform gel networks after gelatinization, resulting in reduced light scattering and thus an increasing trend in transparency during storage [ 48 ].

The lightness (L*) values decreased, indicating a darkening of the fruit surface, while the redness (a*) values showed a decreasing trend, suggesting a diminishing intensity of the red color in the fruit.

Conversely, for beef fat, a decreasing trend in G′ and G′′ values during heating was observed, which is consistent with its melting, as already reported by other authors [ 53 , 54 ,].

Moreover, G′ exhibited an increasing trend at higher frequencies, suggesting the presence of a gel network primarily stabilized by non-covalent interactions [ 50 ].

Also, there is a clear trend towards a more health-conscious and sustainable protein intake which has produced a shift towards plant-based protein sources [ 10 ].

However, a slight trend of lower values could be observed when Tween 20 was present (disregarding statistical analyses).

In contrast, in SV9424ML, the contribution of salt to variations between ready-to-eat sprouts at 1 WAS or 2 WAS not as pronounced as in Thales, despite a clear trend showing higher phenolic compound levels in 2 WAS sprouts.

As for the monomer anthocyanins, the C3G content showed a decreasing trend after fermentation, which may be because the monomer anthocyanins reacted with metabolites produced by yeast to form more stable polymers.

In contrast to C3G, C3R content showed an increasing trend after fermentation, and the C3R content increased the most in the AMR-1 control group (48.9%), followed by GS32 and D1.

The mycotoxin concentrations were found to differ from year to year, with an increasing trend observed for FUM and T-2/HT-2 in terms of concentrations and an increasing trend in the occurrence of all mycotoxins, with the exception of T-2/HT-2.

The differences of 0.02 and 0.07 indicate that the models were highly significant for the extraction yield and TPC, respectively.

The OD values of the apple juice exhibited an increasing trend over time, consistent with growth patterns reported in previous studies [ 43 ].

As illustrated in Figure 2 , in Baiyun 0492 (BY) and Fuyun 6 (FY) white tea samples, the proportion of flavonoid metabolites relative to the total metabolite pool exhibited an increasing trend as the white tea grade decreased.

Generally, p < 0.05 is considered significant, and p < 0.01 is highly significant. 3.

The market shows a clear trend towards nitrite-free formulations, which need to be safe without compromising product authenticity.

p < 0.05 was considered statistically significant, while a p < 0.01 indicated highly significant differences. 3.

Interestingly, all these 15 components showed a decreasing trend in the BL group ( Figure 3 D,F), of which only 3 substances had an rOAV > 1, namely methylsulfanylmethane, (2E)-3,7-dimethylocta-2,6-dienal, and 2-pentylfuran.

A decreasing trend in yield was observed with successive fractionation steps from the initial MeOH extract.

While previous works emphasize the role of backbones, our results provide concrete, statistically robust evidence for few-shot learning classification in the specific and practically significant domain of food freshness assessment.

Compared to CML, 5-HMF had an extremely significant negative correlation with reducing sugars, protein, FAAs, and total nitrogen. 5-HMF was primarily produced by the hydrolysis of monosaccharides [ 39 , 40 ], and amino compounds could react with 5-HMF to generate harmless compounds [ 23 , 36 ].

The p -value of the model was 0.0003, indicating that the model was highly significant.