“…No marked difference in light-saturated photosynthetic rates (P(sat)) was observed between short and long shoots after leaf maturation to yellowing, although the difference was obvious in a specific year, which only shows that seasonal change in temperature and soil moisture determines the in situ photosynthetic capacity of needles. …”
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“…Meat whiteness (L*), redness (a*), and yellowness did not differ between lambs fed the two diets. …”
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“…Application of thidiazuron (N-phenyl-N′-1,2,3-thiadiazol-5-ylurea, TDZ), a cytokinin analog, to inhibit the leaf yellowing that occurs after pinching potted rose plants, resulted in compact plants with shorter shoots and thicker internodes. …”
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“…During the summer of 2020, two-year-old plants of purple passion fruit in one of the most important expanding production areas of Sicily (southern Italy) showed symptoms of yellowing, wilting, and vascular discoloration. Fusarium-like fungal colonies were consistently yielded from symptomatic crown and stem tissues. …”
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“…Various modification patterns, observed on parchment cross-sections by optical and electron microscopy are reported: discoloration (yellowing), formation of cavities and denaturation of collagen fibers. …”
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“…Mechanical properties were measured according to EN ISO 13934-1:1999, and coloristic changes were evaluated by the whiteness degree according to CIE (WCIE) and the yellowing index (YI), while antimicrobial activity was determined according to AATCC TM 147-2016. …”
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“…CASE PRESENTATION: A 5-month-old Chinese male infant suffered skin yellowing since birth. The patient showed significantly increased alanine transaminase, aspartate transaminase, and total and direct bilirubin levels, and enlarged liver at admission. …”
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“…The cured L-MPS with a T(d5%) value of 465.5 °C showed excellent anti-yellowing and anti-sulfidation properties. The cured L-MPS film and the encapsulated LED samples were compared with those of Dow Corning OE-6630 and OE-7662. …”
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“…Recently, a serious disease, namely flower yellowing disease (FYD), broke out, and the virus of green Sichuan pepper nepovirus (GSPNeV) was identified to be highly correlated with the viral symptoms. …”
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“…Lightness and redness of slices decreased during storage at 20 °C, while yellowness values increased. Changes in color were also observed in sensory analysis of the dry-cured sausages. …”
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“…The results showed that Chl-based PDI increased the visual quality and the content of chlorophyll, VC, total soluble solids, and SOD activity and decreased the occurrence of leaf yellowing and POD activity. These suggest that Chl-based PDI can be used for the preservation of fresh-cut pakchoi and has the potential to inhibit biofilm formation of food spoilage bacteria. …”
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“…The results demonstrated that Hy had better chemical qualities and sensory characteristics, on average, such as a higher content of tea polyphenols, free amino acids, caffeine, galloylated catechins (GaCs) and non-galloylated catechins (NGaCs), while the hue of the tea brew (ΔE*ab and Δb*) increased, which meant that the tea brew was yellower and redder. Moreover, the data showed that the physicochemical qualities of SpHy (Hy processed in spring) were superior to those of SuHy (Hy processed in summer) and AuHy (Hy processed in autumn), and 92.6% of the total variance in PCA score plots effectively explained the separation of the physicochemical qualities of Yh and Hy processed in different harvesting seasons. …”
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“…The addition of amaranth seed and sprout flours increased hardness (1.01–1.73-fold) without affecting springiness, decreased luminosity (1.05–1.15-fold), and increased redness and yellowness. Therefore, amaranth seed and sprout flours could be used as functional ingredients for the development of fish products rich in bioactive compounds.…”
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“…Changes in mechanical properties, whiteness and yellowing, and antimicrobial properties were determined using standard methods. …”
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“…A further issue concerned the yellowing of the organic filler under exposure to UV light. …”
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“…In this study, Lettuce infectious yellows virus (LIYV) of the genus Crinivirus was engineered into a virus vector that is applicable for efficient protein expression and virus-induced gene silencing (VIGS) in plants. …”
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“…Reducing sugar and total acidity of BG increased during the aging period, whereas pH decreased from pH 6.33 to 3.74. Lightness and yellowness values of BG radically decreased during the aging period, whereas redness values increased significantly. …”
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“…Linear analysis of the moisture content, L* (lightness), b* (yellowness), and NMR parameters showed good correlations among them. …”
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“…The haze values and yellowness indices of the composite films increased as a function of the APTMS content.…”
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“…The effect of pectin was reflected in the yellowness index, whereas alginate and whey protein affected the opacity of film. …”
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