“…The inoculations on P. vulgaris revealed that Pythium aphanidermatum induced rotting, damping-off and wilt symptoms while Fusarium equiseti induced yellowing symptoms on the leaves. Rhizoctonia solani produced lesions and root rot on Vigna unguiculata while Curvularia muehlenbeckiae and Curvularia caricae-papayae produced root lesions on the roots of V. unguiculata and V. radiata, respectively. …”
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“…Wheat cultivars or lines with TaRPP13L1‐B1a showed extremely significantly higher flour redness and lower yellowness than those with TaRPP13L1‐B1b in the Chinese wheat natural population and the doubled haploid (DH) population. …”
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“…Lightness and redness of EFR was slow change tendency compared CR. However, yellowness of EFR was increased until wk 2, 3, and significantly decreased at wk 10 (p<0.05), but yellowness of CR was decreased until wk 3 and significantly increased with an increasing aging weeks (p<0.05). …”
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“…Potato yellowing virus (PYV, original code SB-22), an unassigned member of the Genus Ilarvirus Family Bromoviridae, has been reported infecting potatoes in Peru, Ecuador and Chile. …”
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“…Dietary treatments influenced breast meat yellowness (P = 0.019), whereas the low-ME diet had the lowest yellowness at the slaughtering age. …”
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“…Meat quality characteristics evaluated were: pH at 24 h post mortem, color (brightness, redness, and yellowness), water holding capacity, cooking loss, shear force, and lipid peroxidation. …”
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“…Leaf yellowing, an indicator of senescence, reduces commercial value of Chinese flowering cabbage after harvest. …”
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“…Isolate 134 causes necrosis and yellowing, while 205136 causes severe mottle and yellowing symptoms on Nicotiana benthamiana. …”
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“…A 52-year-old female presented with epigastric pain, yellowing of the sclera, and vomiting for three weeks. …”
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“…However, in the same day of storage, both UV-C doses had similar values for BA (p > 0.05), higher amounts of FAA (44.28 and 44.13 mg L-lysine/kg fish tissue, 5.16 and 5.12 mg L- ornithine/kg fish tissue, 40.20 and 40.28 mg L-arginine/kg fish tissue), redness (4.86 and 5.33), yellowness (9.32 and 10.01), lipid oxidation (3.09 and 3.52 mg malondialdehyde/kg fish tissue) and protein oxidation (10.27 and 11.93 nmol carbonyls/mg protein), as well as lower hardness (1877.54 and 1767.39 g), respectively, than control fillets (p < 0.05). …”
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“…The value of chroma (p = 0.004) and the contribution of yellowness (p = 0.002) were higher in the breast muscles of females, compared with males. …”
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“…Leaf color is an important target trait in Chinese cabbage breeding programs. Leaf yellowing may reduce crop commercial and nutritional values. …”
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“…The meta-analysis showed that whether in the reference or disease-free population, the RIs in Yellows were much higher than those in Caucasians. …”
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“…A survey in the Central Highlands of Vietnam revealed a turmeric growing area showing serious disease symptoms, including stunting of the plant, yellowing or darkening of the leaf margins and tips, and underdeveloped dry and rotten rhizomes. …”
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“…Meat quality differed among the three dietary energy levels. The muscle yellowness and redness scores decreased significantly as the energy levels increased. …”
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“…These membranous structures, often referred to as Beet yellows virus (BYV)-type vesicles, are likely sites of RNA replication. …”
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“…The meat color–related gene BCO1 was also differentially expressed (P < 0.01) and showed a corresponding change with yellowness value. Collectively, the best production performance was in the offspring with 0.1% coated Met supplementation (AM group). …”
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“…Observers of European descent, on the other hand, associated an increase in yellowness(b*) with greater attractiveness and healthiness in Chinese facial images. …”
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“…Pointed cabbages are more susceptible to quality loss (shriveling, yellowing of leaves, weight loss, fungal, and bacterial infections) and tend to spoil much faster. …”
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“…The highest (p < 0.05) pH was found in GPS-CH breast. The yellowness values were lower (p < 0.05) in GPS-CH than in CONT and GPS breast. …”
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