“…There was an increase in the redness (a*) and lower temperature in the Longissimus dorsi muscle, keeping lightness (L*), yellowness (b*), water-holding capacity, and texture at seven storage days.…”
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“…CASE PRESENTATION: The patient was a female born at 28 weeks, 4 days gestation with a birth weight of 1172 g. On day 21, intense yellowing of the skin and eyes was noted, and the patient’s total bilirubin level was 23.7 mg/dL (her direct bilirubin level was 2.1 mg/dL). …”
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“…For two carcass traits which are carcass weight (CW) and backfat thickness (BF) and for 10 meat quality traits which are pH value after 45 minutes (pH45m), pH value after 24 hours (pH24h), lightness in meat color (LMC), redness in meat color (RMC), yellowness in meat color (YMC), moisture holding capacity (MHC), drip loss (DL), cooking loss (CL), fat content (FC), and shear force value (SH), 1,942 pig records were used to estimate genetic parameters. …”
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“…Agrobacterium-mediated inoculation of Fragaria vesca with an infectious clone of SVBV-CN results in systemic infection with distinct symptoms of yellowing bands along the main leaf veins. This suggests that the SVBV-CN infectious clone can recapitulate the symptoms observed in naturally infected strawberries, and therefore is likely the causal agent of the original disease observed in strawberries. …”
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“…Assessing the foliar development of the 3KO plants revealed increased rosette leaf production with signs of premature yellowing. Symptoms of the premature senescence correlated with massive loss of chlorophyll, increased cell death, early plasmolysis of epidermal cells, and strong up-regulation of the stress-inducible senescence-associated gene SAG13 in 3KO plants. …”
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“…The proof of concept study showed a strong correlation (r = 0.95) between visual and digital assessments of wheat physiological yellowing (PY) in a greenhouse environment, with both scores having similar heritability (H(2) = 0.85 and 0.76, respectively). …”
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“…The drip loss, cooking loss and yellowness (b*) were lower in postbiotics groups compared to other groups. …”
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“…Physicochemical changes (acidity, nutritional value, water activity, water-holding capacity, texture, and colour, including whitening and yellowing indices) as well as sensory changes occurring during 28-day refrigerated storage were determined. …”
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“…Chili plants showing upward leaf curling, leaf crinkling, and leaf yellowing symptoms, collected from Sikar district of Rajasthan, India, were found to be associated with begomovirus and satellite molecules. …”
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“…Severe WS fillets were heavier and had higher cranial thickness, pH(u), and fat content and lower yellowness (P < 0.05), but water-holding capacity, nitrogen content, L∗, and a∗ value did not differ among different WS scores. …”
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“…Final breast and thigh pH and color values (lightness [L∗], yellowness [b∗], and redness [a∗]) were obtained 30 h postslaughter. …”
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“…The color values of dried powders had significant differences in yellowness (b*) and chroma, but not lightness (L*), redness (a*), and hue when the inlet temperature increased from 160 °C to 180 °C. …”
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“…Lightness (L*) and yellowness (b*) for breast and thigh muscle on days 28 and 56, and breast muscle shear force on day 56, were lower (p < 0.01) in supplemented versus CON geese. …”
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“…Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. …”
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“…Moreover, fish cakes with higher amount of mackerel mince had increased yellowness due to the accumulation of water-soluble (r=0.990, p<0.05) and fat-soluble (r=0.976, p<0.05) TBARS. …”
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“…ACP eggs, nymphs, and adults per flush shoot was assessed and HLB incidence was monitored for visual inspection of the citrus trees for the current existence of usual signs of characteristic symptoms of HLB such as yellowing shoots, leaf mottling, and corky or enlarged veins on leaves. …”
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“…Meat lightness (L*) and yellowness (b*) of stallions were lower (p < 0.05) compared with geldings. …”
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“…In terms of the color appearances, the samples were lighter and yellower after the addition of CS, as evidenced by the noticeably increased L* and b* values, based on the CIE L*a*b* color space system. …”
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“…Treatment group with 0.50% and 1.00% addition increased the redness and yellowness value on day 6 and day 3 of storage respectively (p < 0.05). …”
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“…They also had the lowest (P < 0.001) pectoralis major ultimate pH and yellowness, and these parameters were lower (P < 0.001) for coHS birds than for TN-al birds. …”
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