“…To facilitate investigations addressing the timing of effector protein activity, we have established chemical-inducible expression systems for the three most well-characterized phytoplasma effector proteins, SECRETED ASTER YELLOWS WITCHES’ BROOM PROTEIN 11 (SAP11), SAP54 and TENGU in transgenic Arabidopsis thaliana. …”
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“…It is shown that an optimal SLS processing window exists in which the printed polyester material presents a higher density and better mechanical properties as well as a low yellowing index, specifically upon using a laser power of 17–20 W. …”
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“…P0 proteins encoded by poleroviruses Brassica yellows virus (BrYV) and Potato leafroll virus (PLRV) are viral suppressors of RNA silencing (VSR) involved in abolishing host RNA silencing to assist viral infection. …”
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“…In terms of objective egg yolk color, there was a significant difference in lightness and yellowness between breeds. The total carotenoid content was higher in SF than in RR in all the groups. …”
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“…BACKGROUND: Poleroviruses, such as turnip yellows virus (TuYV), are plant viruses strictly transmitted by aphids in a persistent and circulative manner. …”
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“…The results showed that SL significantly increased the leaf chlorophyll content from full unfolding to yellowing. However, a remarkable increase in the absorption flux per cross-section (ABS/CS), the quantum yield of electron transport (φ(Eo)) and the performance index (PI(abs)) was observed only in a relatively short period of the leaf life cycle. …”
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“…A physical examination showed yellowing of the sclera and skin. The patient manifested persistent jaundice since birth and had visited many hospitals, but the cause remained undiagnosed. …”
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“…Lightness (L*) and yellowness (b*) were both increased by the addition of acacia gum to bread and cake, whereas the addition of cactus gum increased both color parameters for cakes. …”
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“…Cumbeba powders showed light orangish colors and, as the drying temperature increased from 50 to 70 °C, for all thicknesses, the lightness value (L*) decreased and the values of redness (+a*) and yellowness (+b*) increased. Foam-mat drying at higher temperatures (60 and 70 °C) improved the retention of ascorbic acid and flavonoids, but reduced the content of phenolic compounds, while the increase in thickness, especially for flavonoids and phenolic compounds, caused reduction in their contents. …”
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“…The effects of the applied softener on air and water permeability, ultraviolet protection factor (UPF), stiffness, tensile properties, and yellowness of the treated fabric were studied. The scanning electron micrographs of the treated fabric revealed the existence of a layer of the applied softener on the fabric surface. …”
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“…After the addition of CPs, pH, L* (lightness), 2-thiobarbituric acid reactive substance, and volatile basic nitrogen values were decreased, whereas a* (redness) and b* (yellowness) values were increased. Microbial counts of total bacteria and Enterobacteriaceace were decreased with the addition of CP 0.2% regardless of the OMP level. …”
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“…Despite the accumulation of isoforms in nuclei with retention of introns in reoxygenation, ncb-1 coped much worse with long hypoxia, and manifested faster yellowing and shrinkage of leaves.…”
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“…Additionally, a non-significant change in lightness and yellowness values and a significant increase in redness value were observed in all extract-treated specimens. …”
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“…Results showed that FH had higher pH and slightly lighter and yellower color than LH. Meanwhile, 33 volatile flavor compounds were identified from FH and LH, among which LH showed higher abundance of total alcohols and acids, but FH had generally richer aldehydes, ketones, esters, heterocyclic, and sulfur-containing compounds. …”
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“…The Chikso meat showed lower values for shear force and color traits (lightness, redness, and yellowness) compared to Hanwoo (p < 0.05). The Chikso presented a higher amount of sweetness-related free amino acids (alanine, proline, and threonine) in the LL muscle, while Hanwoo had a higher amount of methionine and glutamine associated with umami taste (p < 0.05). …”
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“…Salt stress results indicated that JcHDZ21 transgenic plants were smaller and had more severe leaf yellowing compared to those of the wild type. Physiological indicators showed that transgenic plants had higher electrical conductivity and MDA content, and lower proline and betaine content compared with wild-type plants under salt stress. …”
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“…Initial disease symptoms were observed as brown sunken lesions at the point of infection and development of mycelia, followed by yellowing and quick wilting of the whole plant. A total of 10 fungal isolates were recovered from the infected plant samples, which were morphologically similar and produced white to brown mycelia and numerous brown sclerotia on the PDA medium. …”
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“…In terms of color quality, 100 mg·L(−1) γ-PGA improved the values of lightness and yellowness by 30.9% and 52.8%. As regards nutritional quality, 100 mg·L(−1) γ-PGA increased the contents of protein, soluble sugars, vitamin C, and total phenols by 106.6%, 80.6%, 51.2%, and 78.4%. …”
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“…The average rehydration ratio of nontreated, microwave-treated, and ultrasound-treated carrot slices were 432.3 %, 449.2 %, and 360.9 %, respectively. The redness, yellowness, and surface shrinkage parameters of pretreated samples by microwave were higher than the nontreated slices. …”
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“…Regarding color measurements, the results of image processing emphasized that storage at 13 °C exhibited the ideal color change in bruised fruit, which revealed a slow increment in lightness (L*) and yellowness (b*) until the last day of storage. The ethylene production rate (EPR) was recorded at its maximum peak on days 2 and 12 with values of 3.85 × 10(−3) and 3.08 × 10(−3) mg kg(−1)h(−1) in banana fruit bruised by high-impact (0.273 J) and stored at 22 °C. …”
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