“…BACKGROUND: Wheat dwarf virus (WDV) is a leafhopper-transmitted DNA virus which causes yellowing and stunting in wheat and barley fields leading to considerable crop loss around the world. …”
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“…Large populations cause yellowing, needle loss, reduction in growth and recruitment, dieback and mortality. …”
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“…The OsWRKY53-overexpressing (OsWRKY53-oe) plants showed early yellowing leaves, while the OsWRKY53 (oswrky53) knockout mutants maintained green leaves than the wild type under natural, dark-induced, and ABA-induced senescence conditions. …”
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“…Furthermore, meat colour of yellowness, pH, cook meat rate, moisture, crude protein and crude fat were increased by PFS addition. …”
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“…Compared to SBM group, the group fed CWP had higher (P < 0.0001) lightness (L*) and redness (a*) values of PM and BF muscles, the latter had also higher yellowness (b*, P < 0.0001). The collagen and protein contents were significantly higher in CWP group in both PM and BF muscles, while fat was lower (P < 0.001) only in BF muscle. …”
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“…Following infestation by Verticillium wilt, alfalfa (Medicago sativa L.) often shows symptoms such as disease spots, leaf loss, stem, and leaf yellowing, resulting in the decline of alfalfa yield and quality and causing significant losses to the alfalfa industry. …”
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“…The feed-weight ratio of the 14.0% protein group was reduced (P > 0.05); Dietary protein levels significantly affected the luminance (L(24h)), yellowness (b(45min) and b(24h)) (P < 0.05), reduced shear stress, muscle water loss, drip loss, the levels of crude fat (P < 0.05), and increased marbling score (P < 0.05) in the muscle of finishing pigs; The low-protein diets improved PUFA/TFA, PUFA/SFA (P > 0.05), and increased hexanal, E-2-heptenal, 1-octen-3-ol, EAA/TAA in the muscle of finishing pigs (P < 0.05); The results indicated that reduced the crude protein levels of dietary by 2.0–4.0%, and supplementation with four balanced limiting amino acids had no significant effects on the production performance and slaughter performance of finishing pigs, and could effectively improve meat quality and flavor.…”
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“…However, the interaction of the two factors affected the swelling index, yellowness (b*), chroma (C), hue (h), total phenol content (TPC), total flavonoid content (TFC), and DPPH free radical scavenging assay (DPPH). …”
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“…Proximate composition, pH, color (lightness, redness, and yellowness), water-holding capacity (WHC), shear force, total aerobic bacteria (TAB), and volatile basic nitrogen (VBN) were measured and the levels of bioactive compounds such as dipeptides (anserine and carnosine), creatine, creatinine, and their anti-oxidation activity were determined. …”
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“…BACKGROUND: Pine wilt disease (PWD) is a destructive disease that endangers pine trees, resulting in the wilting, with yellowing and browning of the needles, and eventually the death of the trees. …”
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“…Further analyses revealed that high salinity induces growth and developmental retardation in T. hemprichii and further causes yellowing. The parenchyma cells in T. hemprichii also collapse, the structure changes, soluble sugar accumulates rapidly, soluble proteins accumulate rapidly, the malondialdehyde (MDA) content reduces, and lipid peroxidation reduces in plant membranes. …”
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“…However, an increased immuno-related gene expression along with a slight reduction of fillet redness and yellowness was evident in fish from the HM20 group.…”
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“…The color of F‐CSE cheeses was slightly yellower than control; however, they did not have clear color differences. …”
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“…Impact bruising level and storage temperature decreased lightness, yellowness, browning index, and increased redness over time. …”
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“…As a commonly used greening tree species, Robinia pseudoacacia often suffers from salt stress that can manifest as leaf yellowing, decreased photosynthesis, disintegrated chloroplasts, growth stagnation, and even death. …”
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“…The results from sensory analyses indicated an improved hardness and yellowness, which could be accompanied by an improvement in customer acceptance. …”
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“…Regarding the baking product, further positive effects were detected, e.g., enhanced product volume (>9%), improved crumb whiteness/decreased crumb yellowness, softening of breadcrumb without a change in elasticity, and limited microorganism and enzymatic activity. …”
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“…In the present study, the function of DA on plants under cadmium (Cd) stress was revealed. The yellowing of duckweed leaves under Cd stress could be alleviated by an exogenous DA (10/20/50/100/200 μM) supplement, and 50 μM was the optimal concentration to resist Cd stress by reducing root breakage, restoring photosynthesis and chlorophyll content. …”
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“…After being pretreated with a fermentation liquid with HN-Q-8 bacterial cell suspensions, the potato leaves inoculated with A. solani displayed smaller lesion areas and less yellowing than the controls. Interestingly, the activity levels of superoxide dismutase, peroxidase, and catalase in potato seedlings were enhanced by the addition of the fermentation liquid with bacterial cells. …”
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“…Vomiting occurred as the most frequent symptom among males (x̄ ± SD = 2.73 ± .88), and fatigue was found to be the most severe and distressing symptom across male patients (x̄ ± SD = 2.50 ± 1.61 and 2.06 ± 1.30, respectively). In contrast, yellowing of the eyes and skin was most frequent and severe among females (x̄ ± SD = 3.17 ± .75 and 3.83 ± 1.47, respectively). …”
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