“…Moreover, the administration of the probiotic to fatteners resulted in higher yellowness (b*) and saturation (C*) and higher concentrations of Na, Mg and Se in meat.…”
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“…The results showed that prolonged drought-induced yellowing on the overall area of most leaves significantly altered the chlorophyll fluorescence parameters, including maximum chemical efficiency (Fv/Fm), photochemical efficiency of PSII (Y(II)), photochemical chlorophyll fluorescence quenching (qP) and non-photochemical chlorophyll fluorescence quenching (NPQ). …”
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“…During storage L* value, pH, and WHC decreased while redness (a*) and yellowness (b*) values increased in all the samples. …”
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“…A significant (p < 0.05) difference was reported for brightness (L *), redness (a *), and yellowness (b *). The results of histamine occurrence agreed with the food safety criteria (<100 mg/kg) laid down in EC Regulation 2073/2005 in the 95% and in the 90% of the samples with the rapid screening methods and LC-MS/MS, respectively. …”
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“…Information on live body, breast, thigh, and drum weights, breast meat yield, feed conversion ratio, breast lightness (L*), redness (a*), and yellowness (b*), ultimate pH, and white striping (WS) severity score were collected on 11,986 toms from three purebred genetic lines. …”
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“…In a previous study, we obtained the mutant yl1 for leaf yellowing throughout the growth period by ethyl methanesulfonate mutagenesis of B. napus. …”
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“…The increase of konjac content reduced the brightness of compound fat substitutes, and the yellowness of compound fat substitute increases significantly with the increase of protein content. …”
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“…The pathogens are known to cause plant diseases, such as Huanglongbing (citrus greening disease), Zebra chip disease, and carrot yellowing, etc., threatening some very important agricultural sectors, including citrus, potato and others. …”
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“…This study showed that sonication increased the phyto-films’ color into more lightness and yellowness, and the intensity of the color changes was in accordance with the increased sonication time. …”
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“…Overall, the results showed that the lightness (L* value) (53.47 to 67.58), yellowness (b* value) (1.32 to 2.88), pH (5.31 to 7.98), metmyoglobin (MetMb) content (54.10 to 63.36%), free fatty acid (FFA) (0.67 to 3.17%), peroxide value (PV) (0.80 to 3.67 milliequivalent/100 g), thiobarbituric acid reactive substances (TBARS) (0.69 to 3.27 mg MDA per kg), total viable count (TVC) (2.97 to 7.63 log CFU g(−1)), psychotrophic bacteria count (psychrotrophs) (2.94 to 6.59 log CFU g(−1)), Enterobacteriaceae (2.59 to 6.57 log CFU g(−1)), lactic acid bacteria (LAB) (2.53 to 6.81 log CFU g(−1)) and sensory scores (red non-discolored part (1 to 4.70), discoloration (1 to 4.40) and off-odor (1 to 5.00)) were gradually increased during storage and whereas redness (a* value) (16.43 to 8.62) and redness index (12.54 to 3.01) were decreased. …”
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“…FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.…”
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“…The color values of the S5 film altered apparently with a shift towards yellowness. SEM micrographs of the composite CS-POR-GEO film (S5) showed improved morphological attributes such as more uniformity and homogeneous structure than other films (S1–S4). …”
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“…A higher proportion of previous vaccination was observed in whites as compared to Blacks, browns, yellows and indigenous people (p < 0.001), as well as in the most educated group compared to the other categories (p < 0.001). …”
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“…At the end of the experimental period, egg yolk color index, redness (a*) and yellowness (b*) of egg yolks were found significantly higher in all the enzyme supplemented diet groups (T2, T3, T4) compared with the control (T1). …”
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“…In addition, we found a new family record for beet western yellows virus in coriander from Cyprus; a new country record for carrot torradovirus-1 and a tentative novel member of genus Ophiovirus as a co-infection in a carrot sample from Australia; and a novel member of the genus Umbravirus recovered from a sample of herb parsley from Israel.…”
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“…The lightness (L*) value increased and the yellowness (b*) value decreased after treatment, while no changes in the redness (a*) value were found. …”
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“…A lower lightness value was observed in the RFN group compared to the PSE group (P < 0.001), whereas there were no significant differences in redness and yellowness between the groups (P > 0.05). The PSE group exhibited higher extent of water loss, including drip loss and cooking loss, compared to the RFN group (P < 0.05). …”
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“…The poultry meat PL treated became slightly light, redder, and yellower than those not treated. PL can decrease the proportion of aldehydes on total volatiles in meat, particularly on those associated with chicken-like, chicken skin-like, and sweet odour notes in fresh poultry meat. …”
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“…The species Cornu aspersum maximum was evaluated with the highest values of a* (redness), b* (yellowness) and C* (chroma) compared to other species. …”
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“…In severe cases, poor growth on the ground, yellowing of the leaves, and even death of seedlings occurred. …”
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