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  1. 16021
    “…When it comes to genetics, in general, slow growing broiler strains have better meat quality parameters, especially regarding yellowness (b*), redness (a*), cooking and drip loss. …”
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    Linking key husbandry factors to the intrinsic quality of broiler meat
  2. 16022
    “…The lightness (L*) value was higher in EGA and EGB, while the yellowness (b*) value was the highest in EGC. The smaller particle size (p < 0.05) in EGA and EGB also resulted in higher gel strength, hardness and oxidative stability. …”
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    Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products
  3. 16023
    “…Flowering Chinese cabbage is prone to withering, yellowing and deterioration after harvest. Melatonin plays a remarkable role in delaying leaf senescence and increasing flavonoid biosynthesis. …”
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    Melatonin Delays Postharvest Senescence through Suppressing the Inhibition of BrERF2/BrERF109 on Flavonoid Biosynthesis in Flowering Chinese Cabbage
  4. 16024
    “…As the age of the black goats increased, the shear force, redness, and yellowness increased, and the brightness decreased. …”
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    Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages
  5. 16025
    “…Meanwhile, high doses of histamine (≥662.12 mg/kg) significantly reduced the activities of antioxidant enzymes, upregulated the relative expression of Kelch-like ECH-associated protein 1, and hardened and yellowed the dorsal muscle of grouper. These results showed that dietary histamine was detrimental to the digestive physiology function and muscle quality of the grouper, although it did compromise its growth performance.…”
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    Dietary Histamine Impairs the Digestive Physiology Function and Muscle Quality of Hybrid Grouper (Epinephelus fuscoguttatus♀ × Epinephelus lanceolatus♂)
  6. 16026
    “…To decipher the genetic basis of color variation in the whole grain rice, we conducted a genome-wide association analysis of three parameters of grain colors (brightness, redness, and yellowness) in a panel of 682 rice accessions. Twenty-six loci were identified for the color parameters, implying that grain color is under polygenic control. …”
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    Deciphering the Genetic Architecture of Color Variation in Whole Grain Rice by Genome-Wide Association
  7. 16027
    “…As the disease progressed, yellowing and wilting symptoms on the leaves developed, resulting in whole plant death. …”
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    Characterization of Three Fusarium spp. Causing Wilt Disease of Cannabis sativa L. in Korea
  8. 16028
    “…Dietary 1α-OH D(3) enhanced breast meat yellowness (p = 0.015) and the length and weight of the small intestine of the broilers. …”
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    One Alpha-hydroxycholecalciferol Improves Growth Performance, Tibia Quality, and Meat Color of Broilers Fed Calcium- and Phosphorus-Deficient Diets
  9. 16029
    “…After a storage period of 3-7 days, both lightness and redness of meat were unaffected by all injection treatments. However, yellowness was significantly elevated by treatment with T4 relative to the control. …”
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    Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum
  10. 16030
    “…T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. …”
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    Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
  11. 16031
    “…BACKGROUND: In recent years, two of the crinivirus, Tomato chlorosis virus (ToCV) and Cucurbit chlorotic yellows virus (CCYV) have gained increasing attention due to their rapid spread and devastating impacts on vegetable production worldwide. …”
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    Detection and epidemic dynamic of ToCV and CCYV with Bemisia tabaci and weed in Hainan of China
  12. 16032
    “…PATIENT CONCERNS: A 58-year-old Chinese man with yellowing skin and sclera, abdominal distension, pruritus, and anorexia for approximately 3 weeks. …”
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    Augmented reality navigation in open surgery for hilar cholangiocarcinoma resection with hemihepatectomy using video-based in situ three-dimensional anatomical modeling: A case report
  13. 16033
    “…Ralstonia pseudosolanacearum (Ralstonia solanacearum phylotype I) isolates found in stunted, yellowing, and wilted ornamental rose (Rosa spp.) were assessed for their pathogenic ability in two rose cultivars (cv. …”
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    Assessing the Pathogenic Ability of Ralstonia pseudosolanacearum (Ralstonia solanacearum Phylotype I) from Ornamental Rosa spp. Plants
  14. 16034
    “…The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). …”
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    Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
  15. 16035
    “…LYW showed significant high values in fat content, cooking loss, and water-holding capacity (WHC) than LYD (p<0.05). Redness and yellowness of the meat were higher in LYW than in LYD (p<0.01). …”
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    Effects of Sex and Breed on Meat Quality and Sensory Properties in Three-way Crossbred Pigs Sired by Duroc or by a Synthetic Breed Based on a Korean Native Breed
  16. 16036
    “…However, long-term application of 1-MCP (400 nL L(−1), 16 h) resulted in abnormal fruit ripening, with the fruits exhibiting normal yellowing without softening, significantly higher cellulose and lignin contents, and intact cell walls (CW). …”
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    The interaction of CpEBF1 with CpMADSs is involved in cell wall degradation during papaya fruit ripening
  17. 16037
    “…BACKGROUND: Flavescence dorée is the most serious grapevine yellows disease in Europe. It is caused by phytoplasmas which are transmitted from grapevine to grapevine by the leafhopper Scaphoideus titanus. …”
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    Grapevine comparative early transcriptomic profiling suggests that Flavescence dorée phytoplasma represses plant responses induced by vector feeding in susceptible varieties
  18. 16038
    “…Thrush meat was significantly (P = 0.002) darker and had higher redness (P < 0.001) and yellowness (P = 0.004) in comparison to starling and woodcock. …”
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    Meat quality and lipid fatty acid profile from wild thrush (Turdus philomelos), woodcock (Scolopax rusticola) and starling (Sturnus vulgaris): a preliminary comparative study
  19. 16039
    “…Shear force in DP pigs was higher than that in D and P pigs (p < 0.001). Lightness and yellowness of meat in DP pigs was increased compared with coloring of P pig meat (p < 0.01). …”
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    The effects of breed and gender on meat quality of Duroc, Pietrain, and their crossbred
  20. 16040
    “…Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. …”
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    Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
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