“…Moreover, firmness, redness, yellowness, and drip loss at day 3 decreased linearly (p<0.05) with the increase in the level of phytoncide supplementation. …”
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“…Additionally, waterlogging decreased the quality parameters of cotton such as the upper-half mean length, uniformity index, micronaire value, elongation, yellowness, and lint percentage at the squaring, flowering, and boll-opening stages. …”
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“…No difference in growth rate, final hen weight, DM and water intake, eggs per day, mean egg weight, yellowness of yolk or chroma was found between treatments. …”
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“…However, when compared with the AS suspension system, the use of LS increased the number of skin lesions in the back and thigh (p = 0.03 and p = 0.01, respectively) and produced thigh with lower pH(u) (p < 0.001) and yellower colour (higher b* value; p = 0.03), and paler back muscles (subjective colour; p < 0.05), with a tendency to lower pH (p = 0.06). …”
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“…Fumigation with ethylene was found to accelerate banana ripening and H(2)S treatment effectively alleviated ethylene-induced banana peel yellowing and fruit softening in parallel with decreased activity of polygalacturonase (PG). …”
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“…Upon further investigation, the DAG motif was also found at the same positions in two other Ipomoviruses: Squash vein yellowing virus (SqVYV), Coccinia mottle virus (CocMoV). …”
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“…Iron deficiency in plants is caused by a low availability of iron in the soil, and its main visual symptom is leaf yellowing due to a decrease in chlorophyll content, along with a reduction in plant growth and fruit quality. …”
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“…IDC is characterized by stunted growth and yellowing and interveinal chlorosis of early trifoliate leaves. …”
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“…High expression of genes related to cell adhesion, cytoskeleton organization, extracellular matrix components and protein phosphorylation may be related to meat yellowness and lower tenderness scores. Differential expression of genes related to glycolytic activity and lactic acid generation among fast, intermediate and slow muscles may explain the detected final meat pH differences. …”
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“…The desired goal for each constraint (processing conditions) was kept within 170–180°C for 2–4 min, while all responses, except chewiness, expansion, yellowness, and protein, were set at minimum. Evaluation of sensory attributes of the optimized sample was carried out to determine its level of desirability. …”
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“…In this new study, we used behavioural (olfactometer) bioassays with adult weevils to compare the attractiveness of four different developmental stages of banana leaves, i.e. unfolding (pale green), matured green (deep green), matured yellowing and senesced, to determine which leaf developmental stage would be most appropriate for use in weevil management. …”
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“…Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. …”
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“…Meat hardness decreased with the low-ME–Enz diet compared with the other diets ([Formula: see text]). Meat yellowness of the breast muscle increased ([Formula: see text]) with the low-ME–Enz diet in comparison with the other treatments at 24 h post-slaughter. …”
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“…Loins stored in HiOxMAP had higher lightness (L*), redness (a*) and yellowness (b*) values at 3 and 7 days, but lower ratio of oxymoglobin to metmyoglobin (oxy/met) values in the meat surface at 14 days of display, relative to VAC samples (p < 0.05 for all). …”
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“…After treating with ATCE, the color of lean cooked pork showed less lightness (L*), more redness (a∗), similar yellowness (b*), stronger chroma (C*), and weaker hue angle (h*) during 6 days of storage. …”
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“…The meat in the group of juveniles was brighter (p = 0.042), yellower (p = 0.039), showed a greater drip loss (p = 0.007), cooking loss (p = 0.039), and plasticity (p = 0.028), compared to the sub-adults. …”
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“…Whereas, pH at 24 h PS, meat redness, yellowness, chroma, and marinated meat cooking yield were significantly higher in all transported treatments compared to the control group. …”
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“…Skin color parameters, i.e., the melanin index, the L* value (representing skin lightness), a* value (redness), and b* value (yellowness) were measured using instruments. The individual topology angle (ITA(o), representing skin color) was calculated from L* and b values. …”
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“…RESULTS: When treated with the exudate of C. armoraciae strain SCa-01, leaves of A. rusticana showed yellowing and necrosis of the leaves and similar symptoms to plants inoculated with this fungi. …”
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“…Estimation of genetic parameters for traits associated with meat quality, including lightness, yellowness, redness, pH at 24 h post-mortem, moisture content, fat content, water-holding capacity, cooking loss except for shear force (0.19), as well as fatty-acid composition (palmitic, stearic, oleic, linoleic, and linolenic fatty acids), revealed moderate to high heritability estimates ranging from 0.25 to 0.72 and 0.27 to 0.50, respectively, whereas all traits related to sensory characteristics (color, flavor, tenderness, juiciness, and palatability) showed low heritability estimates ranging from 0.08 to 0.14. …”
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