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  1. 15521
    “…F. chlamydosporum inhibited the growth of alfalfa, which reduced the photosynthetic physiological response and elevated antioxidant enzymes, which are typically manifested by yellowing leaves and shortened roots. Under the combined effect of Cp2 pink pigment and F. chlamydosporum, increasing concentrations of Cp2 pink pigment intensified the symptoms in alfalfa and led to more pronounced growth and physiological response. …”
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    The determination of the biological function of bacterial pink pigment and Fusarium chlamydosporum on alfalfa (Medicago sativa L.)
  2. 15522
    “…Our 2-D model generalizes to the chromatic dimensions of color perception, indicating that redness and greenness (blueness and yellowness) also form perceptual dimensions. Collectively, these findings suggest that human color space is composed of six dimensions, rather than the conventional three.…”
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    Brightness and Darkness as Perceptual Dimensions
  3. 15523
    “…Fusarium oxysporum is a highly ubiquitous species that infects a wide range of hosts causing various diseases such as vascular wilts, yellows, rots, and damping-off. Despite the immense economic significance of this phytopathogen, few workers have reported growth studies in this genus in submerged culture. …”
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    Identification of Limiting Factors for the Optimum Growth of Fusarium Oxysporum in Liquid Medium
  4. 15524
    “…Madagascar periwinkle is an ornamental and a medicinal plant, and is also an indicator plant that is highly susceptible to phytoplasma and spiroplasma infections from different crops. Periwinkle lethal yellows, caused by Spiroplasma citri, is one of the most devastating diseases of periwinkle. …”
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    Expression Patterns of Genes Involved in the Defense and Stress Response of Spiroplasma citri Infected Madagascar Periwinkle Catharanthus roseus
  5. 15525
    “…The treatment with the enzyme significantly improved tensile strength and Young's modulus, reduction in brittleness, redness and yellowness, and increase in the strength and brightness of ramie fibres.…”
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    Biotechnological Potential of Agro Residues for Economical Production of Thermoalkali-Stable Pectinase by Bacillus pumilus dcsr1 by Solid-State Fermentation and Its Efficacy in the Treatment of Ramie Fibres
  6. 15526
    “…The spatio-temporal dynamics of Cucumber mosaic virus (CMV) and Cucurbit aphid-borne yellows virus (CABYV), transmitted by Aphis gossypii in a non-persistent and persistent manner, respectively, were evaluated at short and long term in the presence and absence of the aphid parasitoid, Aphidius colemani. …”
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    Spatio-Temporal Dynamics of Viruses are Differentially Affected by Parasitoids Depending on the Mode of Transmission
  7. 15527
    “…Tomato leaf curl disease (ToLCD) is manifested by yellowing of leaf lamina with upward leaf curl, leaf distortion, shrinking of the leaf surface, and stunted plant growth caused by tomato leaf curl virus (ToLCV). …”
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    Evolutionary and Molecular Aspects of Indian Tomato Leaf Curl Virus Coat Protein
  8. 15528
    por Cayan, H., Erener, G.
    Publicado 2015
    “…Dietary olive leaf powder increased yellowness in yolk color (p<0.01) without affecting other quality parameters. …”
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    Effect of Olive Leaf (Olea europaea) Powder on Laying Hens Performance, Egg Quality and Egg Yolk Cholesterol Levels
  9. 15529
    “…As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. …”
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    Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork
  10. 15530
    “…The herbicide imazamox may provoke temporary yellowing and growth retardation in IMI-R sunflower hybrids, more often under stressful environmental conditions. …”
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    Photosynthetic Performance of the Imidazolinone Resistant Sunflower Exposed to Single and Combined Treatment by the Herbicide Imazamox and an Amino Acid Extract
  11. 15531
    por Mudalal, Samer
    Publicado 2019
    “…Moreover, moderate and severe white striped meat showed significantly higher redness (a*) (2.98 and 3.14 vs. 1.48, p<0.05) and yellowness (b*) indexes (7.27 and 7.95 vs. 4.05, p<0.05) than normal meat, respectively.…”
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    Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat
  12. 15532
    “…A visual inspection indicated that PLA developed certain yellowing and the pieces also became less transparent with the increasing number of reprocessing cycles. …”
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    Study of the Influence of the Reprocessing Cycles on the Final Properties of Polylactide Pieces Obtained by Injection Molding
  13. 15533
    “…It was found that the ABS doped with the GM stabilizer showed a better yellowing resistance and thermal stability than the ABS doped with other antioxidants. …”
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    GM-Improved Antiaging Effect of Acrylonitrile Butadiene Styrene in Different Thermal Environments
  14. 15534
    “…Lightness (L(∗)) and yellowness (b(∗)) of ground bee pollen were significantly correlated to PAs/PANOs content. …”
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    Pyrrolizidine alkaloids in bee pollen identified by LC-MS/MS analysis and colour parameters using multivariate class modeling
  15. 15535
    “…NW calves showed the highest SW and CW (P < 0.001). Yellowness (b*), redness (a*) and chroma (C*) were higher in NW than W2 calves (P < 0.05). …”
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    Effect of weaning status on animal performance and meat quality of Rubia Gallega calves
  16. 15536
    “…After various incubation times (10, 20, 30, 60, and 90 min) with TG, the protein solutions were assessed with regard to their amino acid composition, protein nutritional quality, pH, color (yellowness), molecular weight distribution, thermal stability, foam ability (capacity and stability), and emulsion ability (capacity and stability). …”
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    Functional Properties of Extracted Protein from Edible Insect Larvae and Their Interaction with Transglutaminase
  17. 15537
    por Makino, Yoshio, Amino, Genki
    Publicado 2020
    “…Yellowing of green vegetables due to chlorophyll decomposition is a phenomenon indicating serious deterioration of freshness, and it is evaluated by measuring color space values. …”
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    Digitization of Broccoli Freshness Integrating External Color and Mass Loss
  18. 15538
    “…No significant differences were observed in lightness and yellowness between jerky treated with combinations of collagen and konjac. …”
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    Quality characteristics of duck jerky: combined effects of collagen and konjac
  19. 15539
    “…The color of fermented milk supplemented with CT powder was darker, redder, yellower, and more pleasing than the control fermented milk. …”
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    The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder
  20. 15540
    “…Compared with the NS samples, the BS samples showed significantly lower values of lightness, redness, and yellowness and higher content of malondialdehyde and 5-hydroxymethylfurfural. …”
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    Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing
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