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  1. 15801
    “…Hydroponic ginseng supplementation influenced pH, solid content, lightness, and yellowness. However, probiotic supplementation did not affect most factors except pH. …”
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    Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt
  2. 15802
    “…There was no significant effect of the packaging method and storage time used on cooking loss, natural drip loss, lightness, yellowness, and intensity of taste and aroma. An interaction between storage time, packaging method, and mesophilic aerobic bacteria and coliform counts was observed. …”
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    Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat
  3. 15803
    por Wei, Saichao, Mei, Jun, Xie, Jing
    Publicado 2021
    “…The inflatable bag packing with modified atmosphere packaging (MAP) treatment (HPM) had the lowest yellowing degree (12.5%), disease index (34.4%), and mass loss (2.95%), at 30 d. …”
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    Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging
  4. 15804
    “…The water activity, pH, and yellowness of the black pudding combined with duck blood and cereals were lower than that of the control (P < 0.05). …”
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    Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood
  5. 15805
    “…G. belina was lighter (L*) and yellower (+b*) compared to H. illucens and M. subhylanus, and there was no significant difference (p > 0.05) in the redness (+a*) of the edible insect flours. …”
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    Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours
  6. 15806
    “…Moreover, the redness (a*) and yellowness (b*) values (CIELAB) of the meat decreased. …”
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    Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion
  7. 15807
    “…Except for a few single-stranded DNA viruses in the family Geminiviridae and a negative-sense single-stranded RNA rhabdovirus, Lettuce necrotic yellows virus, the majority of the viruses that were detected in the xylem belong to the group of positive-sense RNA viruses. …”
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    Blaze a New Trail: Plant Virus Xylem Exploitation
  8. 15808
    “…Opposite that, exposure to 15% H(2)SO(4) resulted in the highlighting of the fiber yarns of the carbon fiber fabric, yellowing of the surface, surface pore occurrence, and a decrease of tensile strength by 35%.…”
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    The Study of Chemical and Thermal Influences of the Environment on the Degradation of Mechanical Properties of Carbon Composite with Epoxy Resin
  9. 15809
    “…The analysis is based on seven main features, including grain length, width, weight, yellowness, broken, chalky, and/or damaged kernels for six different types of rice: IRRI-6, PK386, 1121 white and Selah, Super kernel basmati brown, and white rice. …”
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    Rapid Testing System for Rice Quality Control through Comprehensive Feature and Kernel-Type Detection
  10. 15810
    por Ji, Xinying, Tang, Jiali, Zhang, Junpei
    Publicado 2022
    “…The results showed that after salt stress, the external morphology of seedlings displayed salt injury, which manifested as yellowing, withering, curling, and falling off of leaves. …”
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    Effects of Salt Stress on the Morphology, Growth and Physiological Parameters of Juglans microcarpa L. Seedlings
  11. 15811
    por El-Sayed, H., Mowafi, S., Basuoni, A.S.
    Publicado 2022
    “…The effects of treatment of wool with the RNS on its bending stiffness, air and water permeability, yellowness, electrostatic charge, and ultraviolet protection factor (UPF) were monitored. …”
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    One-pot multi-functional finishing of wool fabric using reactive nonionic softener
  12. 15812
    “…Analyses further revealed an increase in the lightness and yellowness and a decrease in the redness of the chapati. …”
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    Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion
  13. 15813
    “…Lightness showed a negative correlation with D(50) and a(w), while the values of redness and yellowness decreased with the reduction in particle size and water activity. …”
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    The Effect of Vibratory Grinding Time on Moisture Sorption, Particle Size Distribution, and Phenolic Bioaccessibility of Carob Powder
  14. 15814
    “…The results show that the colour of the carp fillets treated with the rosemary and thyme extracts became slightly darker and had a propensity towards redness and yellowness. In contrast to the control group, the carp fillets stored in the coatings with the rosemary extract effectively slowed the lipid oxidation processes. …”
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    Developing Technology for the Production of Innovative Coatings with Antioxidant Properties for Packaging Fish Products
  15. 15815
    “…Treatment with 6-BA reduced leaf yellowing degree and weight loss rate; maintained high chlorophyll a and chlorophyll b contents; suppressed the declines in ascorbic acid and soluble protein; enhanced antioxidant capacity; and reduced oxidative damage in cabbage leaves. …”
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    6-Benzyladenine Treatment Maintains Storage Quality of Chinese Flowering Cabbage by Inhibiting Chlorophyll Degradation and Enhancing Antioxidant Capacity
  16. 15816
    “…The cheese characteristics with the greatest discriminating weight in the preservation techniques were paste appearance, holes, flavour, a* (redness) and b* (yellowness) colour parameters, and slope to hardness. …”
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    Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties
  17. 15817
    “…We hypothesized that calorie values for HM samples would increase with increasing ‘yellowness’ predictably from row A to C. One hundred thirty-one mother’s own milk (MOM) and 136 donor human milk (DHM) samples (total n = 267) were color matched and analyzed for macronutrients. …”
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    Human Milk Calorie Guide: A Novel Color-Based Tool to Estimate the Calorie Content of Human Milk for Preterm Infants
  18. 15818
    “…Texture (hardness) and expressible moisture decreased while cooking loss increased with increasing time-temperature treatment. Redness and yellowness values increased (p < 0.05) with increasing SV cooking time-temperature, but lightness values were nearly consistent in all treatments. …”
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    Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeusvannamei)
  19. 15819
    “…Apple trees frequently encounter waterlogging stress, mainly due to excess rainfall, soil compaction, or poor soil drainage, results in yellowing leaves and declined fruit quality and yield in some regions. …”
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    Comparative Physiological and Transcriptome Analysis Reveals Potential Pathways and Specific Genes Involved in Waterlogging Tolerance in Apple Rootstocks
  20. 15820
    “…Our results suggest that dullness perception is highly affected by the melanin content and yellowness of the skin, followed by skin reddishness, roughness, and translucency score, whereas glossiness has less effect. …”
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    Development of a method for evaluating skin dullness: A mathematical model explaining dullness by the color, optical properties, and microtopography of the skin
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