“…Homology modelling of three divergent RNA polymerase complexes, from Helicobacter pylori, Mycoplasma pulmonis and Onion yellows phytoplasma, indicates that insertions/deletions can be accommodated near the interface as they generally occur at the periphery. …”
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“…Changes in skin elasticity, wrinkling, sagging, and yellowness seem to be caused by additional extrinsic ageing.…”
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“…With the exception of first day of storage, redness (a*) and yellowness (b*) were significantly increased and decreased, respectively during the rest of storage (p < 0.05). …”
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“…In the present work, statistical analysis (16 processing conditions and 2 virgin unmodified samples) is performed to study the influence of antioxidants (AOs) during acrylonitrile-butadiene-styrene terpolymer (ABS) melt-blending (220 °C) on the degradation of the polybutadiene (PB) rich phase, the oxidation onset temperature (OOT), the oxidation peak temperature (OP), and the yellowing index (YI). Predictive equations are constructed, with a focus on three commercial AOs (two primary: Irganox 1076 and 245; and one secondary: Irgafos 168) and two commercial ABS types (mass- and emulsion-polymerized). …”
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“…The redness value (a*) was comparable to that of commercial orange pigments, and the yellowness value (b*) was slightly larger. Although it is necessary to improve chemical stability, the (Bi(0.97)Ta(0.03))(2)O(3.06) pigment has potential for an environmentally friendly inorganic orange pigment.…”
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“…Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the selected physico-chemical properties; however, the loss of red color (a*) and increase in yellowness (b*) of the tagatose-substituted samples were significant. …”
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“…Candidatus Liberibacter solanacerum (CLso), transmitted by Bactericera trigonica in a persistent and propagative mode causes carrot yellows disease, inflicting hefty economic losses. …”
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“…The results highlighted the following aspects: the overall colour change in the case of the second treatment is 27% in comparison with 7% recorded for the control samples; the lightness and yellowness values are the most affected by the second ammonia treatment of black locust wood. …”
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“…At higher concentrations of MPP, the intensity of redness and yellowness in sausage increased. The texture profile of the sausage illustrated that only the hardness value was comparable with the CTRL, while springiness, cohesiveness, gumminess and chewiness were statistically lower (p < 0.05). …”
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“…This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. …”
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“…Modeled values of lightness (qL*) decreased with the increasing content of both pigments, while the redness or greenness (qa*) and yellowness or blueness (qb*) of the CMQ were affected more by a relative content of chlorophylls and anthocyanins in leaves. …”
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“…Regardless of the plant growth regulators applied in the medium, the lateral meristems on the explants from the lower parts of the shoot stopped growing, and then yellowed and died out. Apical fragments of shoots developed higher and more numerous shoots and longer and more numerous roots than explants, which were fragments collected from lower parts of shoots. …”
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“…We observed UV (365 nm) irradiation on SF films induced the increase of yellowness and absorbance at 310 nm of SF films, indicating the formation of new photo-products and di-tyrosine bonds by photo-oxidation. …”
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“…The green peach aphid Myzus persicae Sulzer is the main vector of the semipersistently transmitted and phloem-limited Beet yellows virus (BYV, Closterovirus). Studies monitoring the M. persicae probing behavior by using the Electrical penetration graphs (EPG) technique revealed that inoculation of BYV occurs during unique brief intracellular punctures (phloem-pds) produced in companion and/or sieve element cells. …”
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“…Leaf senescence, which is the last developmental phase of plant growth, is controlled by multiple genetic and environmental factors. Leaf yellowing is a visual indicator of senescence due to the loss of the green pigment chlorophyll. …”
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“…SPI/EG featured significantly lower redness and more lightness and yellowness and exhibited greater puncture and gel strengths than SPI/G. …”
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“…In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. …”
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“…Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). …”
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“…After light exposure, both PE references and historical samples yellowed, PR53:1 faded, and PR 48:2 darkened; however, both organic pigments faded severely in the historical samples. …”
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“…With the increase of W(bran), the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. …”
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