View: List Claim type Research area Organism Taxon as written Decade Paper Association observed original result measured Claim · model-written summary
Cultivar × location × year in teraction accounted for most variation in lipoxygenase content .
Variation in lipoxygenase content e0 Not reported Direction
Verbatim
e0 “Variation in lipoxygenase content was predominantly due to cultivar × location × year in teraction. ”
✓ located verbatim in the source · abstract, characters 353–451 t0 “Lipoxygenase Enzyme in Flaxseed ”
✓ located verbatim in the source · title, characters 0–31 Other claims from this paper (7) Association observed original result measured Claim · model-written summary
Genotypic variation in seed lipoxygenase content was enhanced by high N2 fixation.
high N 2 fixation e1 lipoxygenase contents e1 Verbatim
t0 “Genotypic lipoxygenase variation in soybean seeds ”
✓ located verbatim in the source · title, characters 0–49 e1 “The large genotypic variation observed for the lipoxygenase content s was enhanced by high N 2 fixation ”
✓ located verbatim in the source · abstract, characters 720–822 Other claims from this paper (3) Recommendation author interpretation original result positive basis n/a Claim · model-written summary
Decreased lipoxygenase content and in creased total protein content can be considered in parallel in a genetic context, together with more efficient N2 fixation.
Decreased lipoxygenase content and increased total protein content e5 Verbatim
t0 “Genotypic lipoxygenase variation in soybean seeds ”
✓ located verbatim in the source · title, characters 0–49 e5 “Decreased lipoxygenase content and in creased total protein content can thus be considered in parallel in a genetic context, together with more efficient N 2 fixation ”
✓ located verbatim in the source · abstract, characters 1097–1262 Other claims from this paper (3) Association observed original result measured Claim · model-written summary
Ash content accounted for 22% of the variation in pasta colour.
Not reported Direction
Verbatim
t0 “Durum Wheat ”
✓ located verbatim in the source · title, characters 0–11 e1 “Hydroperoxidation activity at pH 6.6, bleaching activity, and ash content were responsible for 87% ( R 2 adjusted) of total variance, with each variable accounting for 57, 61, and 22% of the variation , respectively ”
✓ located verbatim in the source · abstract, characters 1325–1539 Other claims from this paper (11) Observation observed original result measured Claim · model-written summary
Fibre content varied more among dehulled-seed varieties than the other proximate components, with a coefficient of variation of 31.62%.
Verbatim
t0 “in five varieties of soybean meals ”
✓ located verbatim in the source · title, characters 113–147 e0 “except for the fibre content which had a higher coefficient of variation of 31.62% ”
✓ located verbatim in the source · abstract, characters 801–883 Other claims from this paper (12) Observation Whole-seed proximate composition showed intervarietal similarity, confirmed by low coefficients of variation. Observation Dehulled-seed proximate components showed intervarietal similarity in moisture, crude protein, ether extract and ash. Observation Relative protein digestibility differed significantly among soybean varieties for both whole and dehulled seeds. Intervention effect Dehulling significantly improved relative digestibility in all soybean varieties compared with whole seeds. Observation Nyala had the highest whole-seed relative protein digestibility, 78.03%. Observation Nyala had the highest dehulled-seed relative protein digestibility, 87.02%. Observation Roan had the highest oil yield after petroleum ether extraction, 20.70%. Observation Duiker had the least oil yield after petroleum ether extraction, 17.8%. Observation Duiker oil was least stable to photoxidation, with E1%1cm of 11.26 after 12 hours of sunlight exposure. Observation Duiker oil was least stable to photoxidation, with E1%1cm of 62,0 after 10 months of ambient storage. Observation Soma oil was the most stable to photoxidation, with E1%1cm of 6.23 after 12 hours of sunlight exposure. Observation Soma oil was the most stable to photoxidation, with E1%1cm of 15.63 after 10 months of ambient storage. Association observed original result measured Claim · model-written summary
Bleaching activity accounted for 61% of the variation in pasta colour.
bleaching activity e1 Not reported Direction
Verbatim
t0 “Durum Wheat ”
✓ located verbatim in the source · title, characters 0–11 e1 “Hydroperoxidation activity at pH 6.6, bleaching activity, and ash content were responsible for 87% ( R 2 adjusted) of total variance, with each variable accounting for 57, 61, and 22% of the variation , respectively ”
✓ located verbatim in the source · abstract, characters 1325–1539 Other claims from this paper (11) Association observed original result measured Claim · model-written summary
Hydroperoxidation activity at pH 6.6 accounted for 57% of the variation in pasta colour.
Hydroperoxidation activity at pH 6.6 e1 Not reported Direction
Verbatim
t0 “Durum Wheat ”
✓ located verbatim in the source · title, characters 0–11 e1 “Hydroperoxidation activity at pH 6.6, bleaching activity, and ash content were responsible for 87% ( R 2 adjusted) of total variance, with each variable accounting for 57, 61, and 22% of the variation , respectively ”
✓ located verbatim in the source · abstract, characters 1325–1539 Other claims from this paper (11) Lexical search (BM25). All words must match; if nothing does, any word. Organism names also match every spelling of the same organism. No semantic search yet.
Glycine max
Triticum turgidum subsp. durum