“…The addition of fucoxanthin, at the concentration reported to have an anti-obesity effect in humans, to pasteurized WM and SM did not affect the composition or the physicochemical properties of milks but influenced the color, especially increasing the yellowness in the samples. These results revealed that goat milk can be used as a suitable matrix for the supplementation of fucoxanthin as a biofunctional ingredient in human foods.…”
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“…All batches presented similar redness and yellowness attributes since the 7 days of fermentation and in lightness across the study period. …”
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“…The results showed that paper cup coating increased thickness and yellowness and reduced the brightness, Young's modulus, and WVTR. …”
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“…The diet did not affect the colour of goose meat; however, females showed higher (p < 0.05) values of breast yellowness (b*) and hue angle (h). The camelina group demonstrated higher (p < 0.001) cooking losses of breast and thigh muscles and also higher (p < 0.05) EZ drip loss and thawing loss of thigh muscles compared with the rapeseed group. …”
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“…Heat stress markedly decreased the Chl content in the tomato leaf and accelerated the leaf yellowing process. However, Put-treated tomato seedlings showed a higher Chl content, which could be associated with the functions of Put in elevating PBGD activity (Chl biosynthesis enzyme) and suppressing the activity of the Chl catabolic enzyme (Chlase and MDCase). …”
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“…RESULTS: pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. …”
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“…We identified several SNP windows explaining up to 3.5%, 2.5%, and 1.6% of the additive genetic variance for fillet redness, yellowness, and whiteness, respectively. SNPs are located within genes implicated in carotenoid metabolism (β,β-carotene 15,15′-dioxygenase, retinol dehydrogenase) and myoglobin homeostasis (ATP synthase subunit β, mitochondrial (ATP5F1B)). …”
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“…Moreover, 3 out of 142 genes were further examined using the VIGS technique; the leaves of MaCLA1- and MaTHIC-silenced plants were markedly yellowed or even white, and the leaves of MaPKP2-silenced plants showed a wrinkled appearance. …”
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“…The pathogen is known to stunt growth and cause leaf yellowing with grayish-black stems. The infectivity of N. rubicola across a number of crops indicates the need to search for appropriate management approaches. …”
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“…This work presents the effect of microwave radiation on the green color loss of green tea powder (GTP) by the color description (L*, a*, b*, and H(a) of green tea powder, L*:whiteness/darkness, a*: redness/greenness, and b*: yellowness/blueness; H(a) derived from Hunter a and b could visually describe the color space) of the Hunter color system. …”
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“…The near-isogenic lines (NILs) carrying low mRNA abundance alleles of GmNN1/FT2a, along with stable transgenic soybeans with CRISPR/Cas9 knockouts of GmNN1/FT2a, had yellower leaves, lower N concentrations, and fewer nodules than wild-type control plants. …”
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“…The color coordinate measurements revealed that wool and polyamide fabrics are yellower than cellulose acetate, while, compared to polyamide and cellulose acetate, wool is redder. …”
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“…Interestingly, hard scalding increased breast skin yellowness and lightness in young RF chickens and lightness in old RF chickens, while there were no significant changes in layers. …”
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“…The post-mortem color of the LD muscle of NG lambs had a higher lightness and yellowness index and a lower redness index than that of the LD muscle of CON-fed lambs. …”
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“…Oleogels processed with ultrasonication had higher lightness (L*), higher yellowness (b*), and lower redness (a*) than those processed with homogenizer (p < 0.05), irrespective of CW concentrations. …”
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“…We focused on 16 skin characteristics, including melanin, brightness/lightness, yellowness, pigmented spots, wrinkles, resilience, moisture, barrier function, texture, and sebum amount. …”
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“…Next, compared with the control group (no high-pressure treatment) the L* (lightness), W (whiteness), ΔE (color difference), and texture (hardness and chewiness) of the HHP-processed samples, which increased significantly with increasing pressure, while the a* (redness) and b* (yellowness) values decreased slightly. This indicates that HHP processing gave the mustard pickle a harder texture and a brighter white color and appearance. …”
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“…Herbal rations significantly improved serum liver enzyme activity and ameliorated the red color of breast and thigh meat but failed to improve the lightness and yellowness of both types of meat compared to CT-R. CONCLUSIONS: LG-R, SM-R, and LS-R improved bird performance, liver health, and meat color, and lowered serum and meat cholesterol levels. …”
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“…The EO-added films were found to significantly improve the overall color characteristics (lightness, redness, and yellowness) as compared to the control film. The control films had higher opacity, while the EO-added films had slightly reduced levels of opacity and produced clearer films. …”
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“…RESULTS: We produced WGS data (18,695,907 SNPs and 2,106,902 INDELs exceed quality control) from 1,469 sequenced Duroc × (Landrace × Yorkshire) pigs and developed a reference panel for meat quality including meat color score, marbling score, L* (lightness), a* (redness), and b* (yellowness) of genomic prediction. The prediction accuracy was defined as the Pearson correlation coefficient between adjusted phenotypes and genomic estimated breeding values in the validation population. …”
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