Excerpts

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.

As shown in Table 3 , when the ultrasonic power reached 100 W, P 2b+21 and P 22 showed a trend of increasing and then decreasing with the prolongation of the ultrasonic time, with P 2b+21 and P 22 being significantly higher (p < 0.05) and P 23 being significantly lower ( p < 0.05) than that of the untreated control.

Among them, both in vivo and in vitro fermentation metabolite analysis results showed a decreasing trend of pantothenic acid and L-homocystine, and at the same time, they were in high agreement with the KEGG prediction results.

In addition, their influence on the development of the sensory characteristics of the cheese may be significant as they are one of the predominant microbial groups during the ripening process [ 7 ].

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.

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.

The concentration of MDA in the peel of satsuma mandarins, as depicted in Figure 4 A, showed an increasing trend in all treatment groups after the 10th day of storage.

However, when the temperature exceeds 30 °C, the protein quality shows a decreasing trend with rising temperature.

The plant-based formulation exhibited increased umami perception, while a negative trend in acidity was also observed.

Other individual fatty acids showed some significant differences, but these did not reflect a clear trend associated with the type of aging and may be caused by the inherent variability in the samples. 3.3.

After ACP treatment, the WHC and OHC of WGLU initially increased and then decreased, showing a clear trend concerning the treatment time.

Regionality was an obvious trend of 2018 and 2019, followed by the theme-based concept and seasonality.

Results from ”Port Culinaire” 2018–2019 After researching the gastronomy magazine “ Port Culinaire ” in 2018 and 2019, a clear trend emerged regarding which restaurant concepts we can expect to see in top gastronomy in the future ( Table 2 ).

As illustrated in Figure 4 e, sensors P_15 and P_18 displayed a high response intensity at the beginning of storage, followed by a decreasing trend as storage duration extended.

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.

Nevertheless, a highly significant difference was observed from day 7 to day 20.

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 ].