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statpoint inc plus v5.1. software
Plus V5.1. Software, supplied by statpoint inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/plus+v5%2E1+software/plus+v5+1+software/pm39965166-47-6-6
Average 90 stars, based on 1 article reviews
plus v5.1. software - by Bioz Stars, 2026-09
90/100 stars

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Article Title: Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain.
Article Snippet: The analysis was performed using Statgraphics Plus V5.1 software (Statpoint Technologies, Warrenton, VA, USA).

Article Title: Role of abscisic acid in regulating fruit set and ripening in squash (Cucurbita pepo L.)
Article Snippet: Squash is a non-climacteric fruit, so the release of ethylene plays a limited role in the ripening process; however, there is a large accumulation of abscisic acid (ABA) during fruit maturation and ripening.. To investigate the contribution of ABA in squash fruit development, the CpNCED1 gene, which encodes the key enzyme in ABA biosynthesis (9-cis-epoxycarotenoid dioxygenase [NCED]), was cloned from squash fruit, and its transcriptional regulation during fruit development, dehydration and pollination was analysed using a quantitative reverse transcription polymerase chain reaction (qRT-PCR).. The expression of CpNCED1 peaked 20 days after full bloom (DAFB) in the pulp and seed, and 25 DAFB in the peel, all of which corresponded with the accumulation of ABA.

Article Title: Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes.
Article Snippet: This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer).. A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding only a small decline in the sensory perception.. On the contrary, sponge cakes were noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes and higher hardness), which was minimized when using fine flour.

Article Title: Chromium-free conversion coatings based on inorganic salts (Zr/Ti/Mn/Mo) for aluminum alloys used in aircraft applications
Article Snippet: A preliminary study was carried out to evaluate the influence of the chemical conversion coatings process parameters on the corrosion resistance using Statistical Design of Experiments (DoE) methodology, based on STATGRAPHICS PLUS v5.1 software.

Article Title: Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies.
Article Snippet: Psyllium is a natural fibre with high water absorption capacity and proved nutritional advantages.. The aim of this study was to evaluate the potential of psyllium as a fat replacer in sugar-snap cookies.. Elaborations were made with wheat flour or maize flour by maintaining the original recipe or replacing the fat by a paste made with different proportion of psyllium and water.

Article Title: Molecular characterization and transcriptional regulation of the renin-angiotensin system genes in Senegalese sole (Solea senegalensis Kaup, 1858): differential gene regulation by salinity.
Article Snippet: Abbreviations: ACE/ace, angiotensin-converting enzy AGTR1/agtr1, angiotensin II receptor type I; AGTR2/agtr2 Ang I, angiotensin I; Ang II, angiotensin II; bp, base pair(s) RNA; dph, days post hatch; DEPC, diethyl pyrocarbonate; parts per thousand; RAS, renin–angiotensin system; RCL renin; SEM, standard error of themean ⁎ Corresponding author.. Tel./fax: +34 956561079.. E-mail address: carlos.infante@easyalgae.com (C. Infan

Article Title: Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste
Article Snippet: The optimization was performed using Statgraphics Plus V5.1 software (StatPoint Technologies, Warrenton, VA, USA).

Article Title: The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties
Article Snippet: The statistical analysis was performed using the Statgraphics Plus V5.1 190 software (Statpoint Technologies, Inc., Warrenton, USA).



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