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  1. 15981
    “…Wethers slaughtered with the SNP method had lower meat redness (a*), yellowness (b*), and chroma (C*) values than those slaughtered with TNI and CFP slaughter methods. …”
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    Indigenous Slaughter Techniques: Effects on Meat Physico-Chemical Characteristics of Nguni Goats
  2. 15982
    por Lu, Kun-Tsung, Lee, Jia-Jhen
    Publicado 2021
    “…The lightfastness parameters, such as brightness difference (ΔL*), yellowness difference (ΔYI), and color difference (ΔE*), as well as other coating and film properties, were assessed. …”
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    Effects of Adding Antioxidants on the Lightfastness Improvement of Refined Oriental Lacquer
  3. 15983
    por Kim, Geon Ho, Chin, Koo Bok
    Publicado 2021
    “…Although TRT2 and TRT3 had lower levels of NaNO(2), they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). …”
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    Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage
  4. 15984
    “…Significant increases in lightness (L*) and yellowness (b*) values as well as decreases in redness (a*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study.…”
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    Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation
  5. 15985
    “…Color indices consisted in the following: brightness (L(∗)), redness index (a(∗)), yellowness index (b(∗)), chroma (C(∗)), hue (H(∗)), and metric saturation (S(∗)). …”
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    Genotypic and Environmental Variations in Kernel Color Indices in the Main Almond (Prunus dulcis (Mill.) D.A. Webb) Cultivars Grown in North-Eastern Morocco
  6. 15986
    “…In all specimens, ΔC underwent a change manifested through statistically insignificant yellowing. None of the aging protocols altered the translucency of specimens. …”
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    Effect of Aging on the Microstructure and Optical Properties of Translucent ZrO 2 Ceramics
  7. 15987
    “…These anomalies are the natural and common phenomena affecting vineyards such as results of mechanical wounds, necroses, chemical burns or yellowing and discolorations due to nutritional or hydric deficiencies. …”
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    An annotated image dataset of downy mildew symptoms on Merlot grape variety
  8. 15988
    “…Purge loss (%), lightness (L*), and redness (a*) values of F2 were lower than those of other groups, whereas sausages containing F2 had the highest yellowness (b*). pH values of sausages added with EP were increased regardless of the level of EP added. …”
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    Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages
  9. 15989
    “…Instant egusi soup differed significantly (p ≤ 0.05) in lightness (L*), while the redness (a*) and yellowness (b*) did not vary significantly.…”
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    Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup
  10. 15990
    “…The result further showed that the 1-MCP treatment inhibited chlorophyll degradation, alleviated cell membrane damage, and delayed the chive senescence, with the yellowing rate being reduced by 67.8% and 34.5% in the 1-MCP treated chives on days 4 and 5 of storage at 20 °C, respectively. …”
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    1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage
  11. 15991
    “…This phenomenon was also reflected in changes in the chloroplast’s ultrastructure and accelerated senescence (yellowing) in the form of expanding chlorosis. Further research should investigate the mechanism and physiological aspects of ‘green islands’ formation in this pathosystem.…”
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    The Effect of Photoperiod on Necrosis Development, Photosynthetic Efficiency and ‘Green Islands’ Formation in Brassica juncea Infected with Alternaria brassicicola
  12. 15992
    “…The presence of venom alone causes only the yellowing and wilting of needles. In this study, we constructed the venom gland transcriptome of S. nitobei for the first time and a total of 15,036 unigenes were acquired. …”
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    Proteo-Transcriptomic Characterization of Sirex nitobei (Hymenoptera: Siricidae) Venom
  13. 15993
    por Lee, Sol-Hee, Kim, Hack-Youn
    Publicado 2021
    “…The redness of the thigh of both types was more than that of the breast (p < 0.05). In contrast, the yellowness of the breast of the two types was more than that of the thigh of both types. …”
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    Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea
  14. 15994
    “…Cooked color values for vegetable inclusion patties did not affect (p = 0.12) lightness (CIE L*) values; however, redness (CIE a*) was greater (p < 0.01) for rice than all other treatments and yellowness (CIE b*) values were greater (p < 0.01) for all protein treatments compared to the control. …”
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    Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties
  15. 15995
    por Ma, Yaling, Li, Chunjie, White, James F.
    Publicado 2021
    “…Seeding stage E+ extracts showed a greater propensity for negatively affecting aphids than did E+ extract at maturity and the yellowing stage. These results show that extracts from endophyte-containing plants may contain compounds that may be used to control insects.…”
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    Effects of Aqueous Extracts of Endophyte-Infected Grass Achnatherum inebrians on Growth and Development of Pea Aphid Acyrthosiphon pisum
  16. 15996
    “…Lambs grazing for 2 h/d with supplement and indoor supplementary feeding lambs had a higher level of intramuscular fat and lightness (L*) value and lower cooking loss in the LT muscle, but higher yellowness (b*) and fat content were found in indoor supplementary feeding lambs. …”
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    Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems
  17. 15997
    “…In general, values of pH, redness and yellowness were decreased after immersion in YAW both in raw and cooked samples. …”
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    A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types
  18. 15998
    “…DAdV-3 was initially isolated from Chinese Muscovy ducks in 2014, whereby the infected ducks exhibited yellowing and hemorrhaging in the liver, along with slight pericardial effusion, swelling, and hemorrhaging in the kidneys. …”
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    Isolation and pathogenic characterization of duck adenovirus 3 mutant circulating in China
  19. 15999
    “…The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. …”
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    Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties
  20. 16000
    “…Results showed that dietary 200 mg/kg lycopene supplementation increased muscle redness a∗ value, intramuscular fat and crude protein contents, and decreased muscle lightness L∗ and yellowness b∗ values (P < 0.05), suggesting that addition of 200 mg/kg lycopene to the diet of finishing pigs improved color, nutritional value and juiciness of pork after slaughter. …”
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    Dietary lycopene supplementation improves meat quality, antioxidant capacity and skeletal muscle fiber type transformation in finishing pigs
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