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  1. 15941
    “…Polishing decreases the lightness, and glazing also decreases the lightness, but increases the yellowness of monolithic zirconia.…”
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    Effect of polishing and glazing on the color and spectral distribution of monolithic zirconia
  2. 15942
    “…‘Candidatus Phytoplasma convolvuli‘(bindweed yellows) was ascertained in nettle and bindweed samples.…”
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    An abundant ‘Candidatus Phytoplasma solani’ tuf b strain is associated with grapevine, stinging nettle and Hyalesthes obsoletus
  3. 15943
    “…The results revealed that H30 had lower pH(24 h), redness at 45 min, and yellowness at 24 h post-mortem (p<0.05), and higher drip loss at 48 h and lightness at 24 h post-mortem (p<0.01). …”
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    The Expression of Carnosine and Its Effect on the Antioxidant Capacity of Longissimus dorsi Muscle in Finishing Pigs Exposed to Constant Heat Stress
  4. 15944
    “…Finally, meat quality parameters such as meat color (i.e., yellowness), shear force, pH, or water holding capacity were altered by adding fermented C. vulgaris into the diet. …”
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    Effects of Dietary Fermented Chlorella vulgaris (CBT(®)) on Growth Performance, Relative Organ Weights, Cecal Microflora, Tibia Bone Characteristics, and Meat Qualities in Pekin Ducks
  5. 15945
    “…Meat quality traits included pH, cooking loss, lightness (L*), redness (a*), yellowness (b*), marbling score (MS), moisture content (MC), water holding capacity (WHC), and shear force. …”
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    Estimation of Genetic Associations between Production and Meat Quality Traits in Duroc Pigs
  6. 15946
    “…All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). …”
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    Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage
  7. 15947
    “…Husks of the mutant were white at the heading and flowering stages but yellowed at maturity. The diastatic power and α-amino nitrogen contents also significantly increased in wh mutant. …”
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    Identification and Fine Mapping of a White Husk Gene in Barley (Hordeum vulgare L.)
  8. 15948
    “…Initially, redness, yellowness and hue angle of all beef muscles were similar, regardless of aging time before display (p>0.05). …”
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    Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display
  9. 15949
    “…When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. …”
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    Replacement of Pork Meat with Pork Head Meat for Frankfurters
  10. 15950
    por Cuong, Tran Van, Chin, Koo Bok
    Publicado 2016
    “…The Hunter color values of pork patties were affected by the addition of annatto seed powder, which increased the redness and yellowness values, but decreased the lightness of the patties (p<0.05). …”
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    Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage
  11. 15951
    “…The results showed an increase on lightness (L*), with decreased redness (a*) and yellowness (b*). At first and second week, bleaching with CP showed higher whitening effectiveness compared to bleaching with HP and the presence of aprismatic enamel significantly reduced ΔE for bleaching with CP. …”
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    Influence of Enamel Thickness on Bleaching Efficacy: An In-Depth Color Analysis
  12. 15952
    “…Deposition of astaxanthin in the flesh resulted in a decrease in lightness and an increase in redness and yellowness. The fillets from trout fed the AX75 diet had significantly lower lightness than trout fed the AX50 and AX100 diets. …”
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    Effects of Dietary Inclusion of Astaxanthin on Growth, Muscle Pigmentation and Antioxidant Capacity of Juvenile Rainbow Trout (Oncorhynchus mykiss)
  13. 15953
    “…In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. …”
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    Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour
  14. 15954
    “…The treated samples were slightly yellower than the CTR but only at the beginning of storage. …”
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    Effect of a Phenolic Extract from Olive Vegetation Water on Fresh Salmon Steak Quality during Storage
  15. 15955
    “…Lightness of BE was significantly higher than that of CE (85.20 vs. 58.80), while redness (a*) and yellowness (b*) of BE were lower than those of CE (a*: −4.75 vs. 14.20; b*: 10.45 vs. 30.63). …”
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    Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
  16. 15956
    por Lee, Jun Ho, Jung, Han San
    Publicado 2017
    “…Lightness significantly decreased with higher LP content in the formulation (P<0.05), as indicated by visual observation that the color of tofu became darker. Redness and yellowness significantly increased (P<0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities significantly increased (P<0.05) with higher substitution of LP, and they were well correlated. …”
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    Physicochemical and Consumer Acceptance of Tofu Supplemented with Licorice Powder
  17. 15957
    por Gallinger, Jannicke, Gross, Jürgen
    Publicado 2018
    “…The plum psyllid Cacopsylla pruni, the vector of European Stone Fruit Yellows (ESFY), one of the most serious pests in European fruit production, migrates to stone fruit orchards (Prunus spp.) for mating and oviposition in early spring. …”
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    Unraveling the Host Plant Alternation of Cacopsylla pruni – Adults but Not Nymphs Can Survive on Conifers Due to Phloem/Xylem Composition
  18. 15958
    “…An increased bleaching effect was observed for HP, mainly due to an improved reduction of redness and yellowness. Participants perceived improved tooth bleaching for HP and reduced sensitivity for CP, but no differences regarding the comfort of the techniques were noted. …”
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    High-concentration carbamide peroxide can reduce the sensitivity caused by in-office tooth bleaching: a single-blinded randomized controlled trial
  19. 15959
    “…These raw bled fillets showed increased lightness L*, and reduced redness a* and yellowness b* compared to unbled fillets. Sensory analysis showed improved colour, odour and overall acceptability of bled raw fillets. …”
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    Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage
  20. 15960
    “…The addition of barley to the feed ration significantly increased weight gain and had positive effects on slaughter and carcass weights, dressing-out proportion, carcass composition, the weight of LL muscle, and increased the redness, yellowness and chroma values of LL muscle. The supplementation with lysine reduced the amounts of carcass and internal fats without compromising other economically important traits.…”
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    The Effect of Barley and Lysine Supplementation of Pasture-Based Diet on Growth, Carcass Composition and Physical Quality Attributes of Meat from Farmed Fallow Deer (Dama dama)
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