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  1. 15681
    “…In comparison, the redness and yellowness increased in the first 30 min and gradually decreased towards the initial levels in the fresh fruit.…”
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    Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment
  2. 15682
    “…A 57-year-old woman with no significant medical history presented with complaints of abdominal pains and yellowing of her skin. Laboratory workup was consistent with cholestatic hepatitis. …”
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    Disseminated Mycobacterial Infection as a Sequelae of Bladder Biopsy
  3. 15683
    “…During mango storage, the CH-PE coating effectively improved the appearance of mangoes at 25 °C for 12 d by reducing yellowing and dark spots, and delayed water loss. Hardness was maintained and membrane lipid peroxidation was reduced by regulating the activities of pectin methyl esterase, polygalacturonase, and peroxidase. …”
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    Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of Mangoes
  4. 15684
    “…The red maple leaf extract significantly increased redness, yellowness, and hardness, but decreased free anthocyanin content. …”
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    Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source
  5. 15685
    “…Heat exposure did not affect pH, color coordinates of redness (a*) and yellowness (b*) and MDA values but had a positive influence on lightness and drip losses. …”
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    Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs
  6. 15686
    “…The results indicated that the MAP treatments provided the legs with higher redness and hardness and lower yellowness, luminance, and lipid oxidation, compared with the PAL treatment. …”
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    Effects of Modified Atmosphere Packaging with Various CO(2) Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs
  7. 15687
    “…The LT muscle had higher fat and color parameters (lightness, redness, yellowness) but lower shear force values than the ST and PM muscles (p < 0.05). …”
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    Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat
  8. 15688
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    Ultrastructure of Myzocytosis and Cyst Formation, and the Role of Actin in Tubular Tether Formation in Colpodella sp. (ATCC 50594)
  9. 15689
    “…Results showed that from instrumental measurements, the yellowness of the samples was affected by the type of feedstuff, whereas most other parameters were affected by the crossbreed, particularly color and nucleotide content. …”
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    Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans
  10. 15690
    “…Our SMPs had high lightness (L*), low redness (a*), and low yellowness (b*). The hardness, chewiness, and resilience of our SMPs were lower than those of other vegetable and animal patties. …”
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    Quality Characteristics of Substitute Meat Patties Developed Using Aruncus dioicus var. kamtschaticus Hara
  11. 15691
    “…The pH, yeast and mold, redness, and yellowness of W10 and W20 had no significant difference compared to those of PE in all storage periods (p > 0.05). …”
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    Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder
  12. 15692
    “…Color coordinates (lightness (L*), redness (a*), yellowness (b*), chroma (C*), and hue (h*)), myoglobin redox forms (metmyoglobin (MMb), deoxymyoglobin (DMb), and oxymyoglobin (OMb)), and metmyoglobin reducing ability (MRA) were measured on beef steaks over a 5-days storage period. …”
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    Spectro 1—A Potential Spectrophotometer for Measuring Color and Myoglobin Forms in Beef
  13. 15693
    “…Phylogenetic analyses of the genome and encoded protein sequences revealed that the new virus is closely related to phasey bean mild yellows virus, CPPV2 and siratro latent polerovirus. …”
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    Molecular Characterization of a Novel Polerovirus Infecting Soybean in China
  14. 15694
    “…The results indicated that GL significantly decreased the lightness and increased the yellowness of cooked pasta. The total color difference between the control pasta and enriched pasta samples ranged from 2.54 to 6.89 and 5.60 to 11.06 (for uncooked and cooked pasta, respectively). …”
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    Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
  15. 15695
    “…The KPE inclusion levels induced significantly higher yellowness (b*) values than CT and BHT, whereas no negative influence of KPE was revealed for lightness (L*) and redness (a*). …”
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    Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage
  16. 15696
    por Wu, Yanqing, Cai, Xiang, Tang, Yuhan
    Publicado 2022
    “…Based on the acquired results, low-temperature stress (LTS) induced wilting and yellowing of leaves and diminished chloroplast pigment concentrations, particularly the chlorophyll b content. …”
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    Outcomes of Low-Temperature Stress on Biological Alterations within Pothos (Epipremnum aureum) Leaves
  17. 15697
    “…However, the redness and yellowness of the sample increased. Sensory evaluation scores indicated that biscuits supplemented with 10% pumpkin, 15% common bean, and 75% wheat composite flour baked at 200 °C were more preferred than other formulated products. …”
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    Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour
  18. 15698
    “…The WSSP/GEL films were the most prone to darkening and yellowing, possibly due to the Maillard reaction. Moreover, these films had the weakest antiradical activity.…”
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    Functional Properties and Storage Stability of Astaxanthin-Loaded Polysaccharide/Gelatin Blend Films—A Comparative Study
  19. 15699
    “…In the case of poleroviruses, the mechanism of translation initiation of their RNAs in the host cell is still unclear; thus, it was studied for one of its members, cucurbit aphid-borne yellows virus (CABYV). We determined that efficient CABYV RNA translation requires the presence of a 3′-CITE in its 3′-UTR. …”
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    Different RNA Elements Control Viral Protein Synthesis in Polerovirus Isolates Evolved in Separate Geographical Regions
  20. 15700
    “…AGEs accumulate in the skin with age and are amplified through exogenous factors, e.g., ultraviolet radiation, resulting in wrinkles, loss of elasticity, dull yellowing, and other skin problems. This article focuses on the damage mechanism of glucose and its glycation products on the skin by summarizing the biochemical characteristics, compositions, as well as processes of the production and elimination of AGEs. …”
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    Research Advances on the Damage Mechanism of Skin Glycation and Related Inhibitors
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