“a decreasing trend”

During the stable crack propagation stage, resistivity transitions from a decreasing trend to an increasing trend with the generation of cracks.

With increasing distance, there is a decreasing trend in the maximum pressure.

A decreasing trend in soluble solids content was also observed throughout the fermentation process, mainly due to the consumption of sugars in the juice by the LAB during growth and fermentation.

The hardness values of all groups showed a decreasing trend during storage, and the decrease rate of CK was significantly faster than other groups, as shown in Figure 2 a.

The residue concentrations in eggplants showed a decreasing trend over time, starting from an initial residue amount of 0.045 mg/kg immediately after application (0 DAT) and decreasing to 0.006 mg/kg at 14 DAT.

Under this condition, the retrogradation rate of rice starch gels with rice protein showed a decreasing trend.

As shown in Table 4 , the enthalpy of pasting of double enzyme-modified amylose showed a decreasing trend; with the increase in enzyme addition, the number of long chains decreased, the proportion of short chains increased, the content of amylose decreased, and the content of amylose that needs to open the double-helix structure decreased, which in turn decreased the ΔH. 3.8.

The results demonstrated that the microbial diversity showed a decreasing trend and that the microbial community structures gradually tended to stabilize as fermentation proceeded.

Additionally, P1 exhibited first a decreasing pattern and then an increasing pattern with rising potassium levels, whereas P3 showed first an increasing trend and then a decreasing trend.

The moisture content of uncooked pasta exhibited a decreasing trend, albeit quite mildly, with increased PPI substitution ( Figure 1 A), indicating the PPI-containing pasta was slightly more susceptible to moisture loss.

Pyrazine was the compound most affected by the growing altitude, with seven of the nine compounds showing a decreasing trend.

The findings showed that most of the analyzed food groups had a TFA content and percentage below 2% of total fat, indicating a decreasing trend in TFA levels.

The pH of minced meat in all groups showed a decreasing trend with increased fermentation time ( Figure 4 ), consistent with previously reported results [ 34 , 35 ].

Specifically, the L* of the fat portion showed a decreasing trend during treatment, whereas the b* and a* values of the fat portion significantly increased after treatment.

As shown in Figure 4 b, 3, 32, and 48 proteins were uniquely expressed in C33A, SiHa, and HeLa cells, respectively, showing a decreasing trend in ultralow attachment cultures.

A decreasing trend of pasting viscosity was observed in all starches treated with acid thinning, with the lowest value observed in Q-AT24.

Furthermore, as the sequence length increased, the Chao index exhibited a decreasing trend (see Figure 2 A), while the Shannon index remained stable (see Figure 2 B), indicating a sufficiently high recognition coverage of bacterial taxa.

Further analysis of the trends in the intensity of the five taste characteristics during the processing of Rougui revealed ( Figure 4 B) that the intensity of the sweetness, bitterness, and astringency of the tea showed a decreasing trend as the processing process progressed, while the intensity of the mellowness, fresh and brisk taste, and aroma showed an increasing trend.

With the increase in storage time, the springiness and chewiness of the control group and the ZL extract-treated groups generally tended to rise, while the cohesiveness shows a decreasing trend.

During this phase, Clyde’s average number of accidents was at a moderate level and showed a decreasing trend, and he was successful for three out of seven days.

The fresh weight, plant height, number of leaves, and relative water content of the six apple rootstocks exhibited a decreasing trend compared to the control and treatment groups ( Figure 1 C,D,F,H), while relative conductivity and MDA content exhibited an increasing trend ( Figure 1 E,G).

A decreasing trend was observed for the ox-LDL ( Figure 2 d).

Although not statistically different, the levels of Sdhb (complex II), Uqcrc2 (complex III), mtCo1 (complex IV), and Atp5a1 (complex V) also showed a decreasing trend in the GS muscle of the LP group but not significantly different ( Figure 5 c–f).

After AP treatment, the content of osmoregulatory substances in both inbred lines showed a decreasing trend.

Similar to the results of the Na 2 SeO 3 presoaking treatment, free and bound TPC showed first an increasing and then a decreasing trend with the increase in the Na 2 SeO 3 spraying concentration.