“…Mild strain CTV-B2 does not cause obvious symptoms on indicators whereas severe strain CTV-B6 causes symptoms, including stem pitting, cupping, yellowing, and stiffening of leaves, and vein corking. …”
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“…Concerning meat color parameters, values for yellowness (b*), and redness (a*) were greater in l-theanine-supplemented groups than the control. …”
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“…Water losing rate, as well as the lightness (L*), redness (a*), and yellowness (b*) values of the longissimus thoracis were not different among groups (P > 0.05). …”
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“…The duration of restraint had significant effects on the meat initial pH (p<0.05), ultimate pH (p<0.05), and yellowness (p<0.01). The lightweight broilers exhibited higher (p< 0.001) blood loss and lower (p<0.05) cooking loss compared to the heavyweight broilers, regardless of the restraint method used and the duration of restraint. …”
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“…The work presented here describes the development and application of a new SYBR(®) Green-based real-time quantitative PCR (qPCR) analysis for specific and reliable quantification of highly spread olive tree viruses: Olive latent virus 1 (OLV-1), Tobacco necrosis virus D (TNV-D), Olive mild mosaic virus (OMMV), and Olive leaf yellowing-associated virus (OLYaV). qPCR methodology revealed high specificity and sensitivity, estimated in the range of 0.8–8 copies of the virus genome, for the studied viruses. …”
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“…Compared with the alternative livers, livers from the conventional group showed significantly (P < 0.05) higher dry matter and lipid contents, lighter color (L*), and lower yellowness (b*). The neutral lipids of alternative livers contained significantly less triglycerides and free fatty acids and significantly more cholesterol and cholesterol esters than those from conventional livers. …”
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“…Phytoplasma-infected plants often show dramatic symptoms, including proliferation of shoots (witch’s brooms), changes in leaf shapes and production of green sterile flowers (phyllody). Aster Yellows phytoplasma Witches’ Broom (AY-WB) infects dicots and its effector, secreted AYWB protein 11 (SAP11), was shown to be responsible for the induction of shoot proliferation and leaf shape changes of plants. …”
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“…Root-infecting pathogens included Fusarium oxysporum, Fusarium solani, Fusarium brachygibbosum, Pythium dissotocum, Pythium myriotylum, and Pythium aphanidermatum, which caused root browning, discoloration of the crown and pith tissues, stunting and yellowing of plants, and in some instances, plant death. …”
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“…In 2015, tobacco plants exhibiting severe downward leaf curling, leaf thickening, vein swelling, yellowing and stunting were identified in fields of tobacco in Suhar Al-Batina region, Oman. …”
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“…Cooked yolks of Isa Brown eggs presented the highest values of luminosity, while the yellowness was higher for Mos eggs. Regarding the texture of eggs, genotype was again the parameter having the greatest impact, obtaining higher values in hardness, gumminess and chewiness in those eggs from the Mos breed. …”
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“…Compared to control-fed lambs, animals fed the treated SS and SM had increased dorsal fat thickness and yellowness and chromaticity of the Rectus abdominis muscle, which might be beneficial for consumers’ acceptance as they associate a bright meat color with meat freshness and quality. …”
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“…Some of the microshoots showed some yellowing. But, they turned green and grew normal after subcultured into fresh, antibiotics-free culture media. …”
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“…In total, 60 breast meat pieces (pectoralis major muscle) and 60 legs of the chickens were used for meat quality analysis including pH, shear force, and colour characteristics such as lightness ([Formula: see text]), redness ([Formula: see text]), yellowness ([Formula: see text]), saturation ([Formula: see text]), and hue angle ([Formula: see text]). …”
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“…P.) solani,” the causal agent of grapevine yellows Bois noir (BN). The relationships among the planthopper, its main herbaceous hosts as phytoplasma reservoirs (Convolvolus arvensis and Urtica dioica) and BN spreading were studied in northern Italy. …”
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“…Lightness (L∗), redness (a∗), and yellowness (b∗), of quail meat were affected by thermal environment and air velocity (P < 0.05). …”
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“…GOS and S birds had lighter (L*, P < 0.01) PM than C group, whereas the latter showed a higher (P < 0.05) yellowness index (b*) compared to S group. Proximate composition, cholesterol, and intramuscular collagen properties were not affected by treatment. …”
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“…Breast and thigh meats from chickens fed with Spirulina, with or without the addition of exogenous enzymes, had higher values of yellowness (b*) (P < 0.001), total carotenoids (P < 0.001), and saturated fatty acids (P < 0.001), whereas n-3 polyunsaturated fatty acid (P < 0.01) and α-tocopherol (P < 0.001) decreased, when compared with the control. …”
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“…The color (lightness—L*, redness—a*, and yellowness—b*), texture (hardness, springiness, and adhesiveness), and sensory (taste, texture, and overall acceptability) attributes of the biscuits were assessed using standard methods. …”
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“…Our results showed that compared with FRS, NRS generally induced higher pH, lower lightness (L∗) and yellowness (b∗), lower drip loss and cooking loss, and lower shear force in either breast or thigh muscles during early posthatching stages but subsequently showed less pronounced or even reverse effects. …”
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“…By contrast, the dietary C. vulgaris increased tenderness, yellowness (b∗) and total carotenoids in breast and thigh meats. …”
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