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Statistica software version 5

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Statistica software version 5.0 is a comprehensive data analysis and visualization tool. It provides a wide range of statistical and analytical capabilities to support research and decision-making activities.

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Statistica (1482 citations) Statistica software (1052 citations) Statistica 5.0 (73 citations) Statistica version 5.0 (19 citations) STATISTICA software, version (12 citations) STATISTICA software (version 12.5) (9 citations) Statistica Software 5.0 (2 citations)

7 protocols using statistica software version 5

1

Statistical Analysis of Experimental Data

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Pearson’s, and Yates’ chi-square tests were used to assess inter-group significance. Statistical significance was assumed at P < 0.05. Statistical analysis was completed using Statistica Software version 5.0 (STAT Soft, Cracow, Poland).
Netsvyetayeva I., Fraczek M., Piskorska K., Golas M., Sikora M., Mlynarczyk A., Swoboda-Kopec E., Marusza W., Palmieri B, & Iannitti T. (2014). Staphylococcus aureus nasal carriage in Ukraine: antibacterial resistance and virulence factor encoding genes. BMC Infectious Diseases, 14, 128.
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2

Quantifying Absorbed Selenium Concentrations

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Data are expressed as the mean ± standard error of measurements from triplicate experiments. One-way analysis of variance (ANOVA) was used to test the significance of differences among the absorbed Se concentrations, using STATISTICA software, version 5.0 (StatSoft, Inc.). P values less than 0.01 were considered significant.
Milovanović I., Brčeski I., Stajić M., Korać A., Vukojević J, & Knežević A. (2014). Potential of Pleurotus ostreatus Mycelium for Selenium Absorption. The Scientific World Journal, 2014, 681834.
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3

Statistical Analysis of Experimental Data

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The experimental data are presented as the mean values ± standard deviation at three repeats. Obtained results were statistically analyzed by Statistica software version 5.0 (StatSoft Co., Tulsa, OK, USA). Significances of differences among samples were analyzed by Tukey’s test. Differences at p < 0.05 are considered significant.
Ponjavic M., Filipovic V., Topakas E., Karnaouri A., Zivkovic J., Krgovic N., Mudric J., Savikin K, & Nikodinovic-Runic J. (2023). Two-Step Upcycling Process of Lignocellulose into Edible Bacterial Nanocellulose with Black Raspberry Extract as an Active Ingredient. Foods, 12(16), 2995.
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4

Statistical Analysis of Sensory Profiles

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The data were reported as mean ± standard deviation of at least three independent repetitions. The results were statistically analysed using the Statistica software version 5.0 (StatSoft Co., Tulsa, OK, USA). Significance of differences between samples was analysed by the Tukey’s test. Differences between the means with probability p < 0.05 were considered as statistically significant. The results obtained within Flash Profile analysis were analysed by using multivariate statistical technique General Procrustes Analysis (GPA), and statistical analysis was performed by using XLSTAT software (version 2019.3.2, Addinsoft).
Simić M., Nikolić V., Škrobot D., Srdić J., Perić V., Despotović S, & Žilić S. (2023). Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn. Plants, 12(9), 1812.
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5

Optimizing Sous Vide Processing Conditions

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To compare means of the physical variables among experimental thermal treatments, it used a one-way analysis of variance (ANOVA) followed by a post PinoÀHerna ´ndez et al. hoc Tukey's test (p < 0.05). The total heating time (i.e. experimental time and time given by threedimensional transient heat conduction of a partial differential equation based on Fourier's law, as previously described by Geankoplis (1998) ) and microbiological data (before and after sous vide process) were compared using a Student's t-test at a significance level of 5%. Finally, to determine the optimum conditions of time-temperature of the sous vide process, the significant effects (p < 0.05 or near values) were tested using ANOVA, and also, the response surface to the complete 2 2 factorial design (CCD) as well as the desirability function (obtained from the experimental responses of the physical parameters) were considered. All statistical analyses were undertaken using Statistica software version 5.0 (Statsoft, Inc., Tulsa, OK, USA).
Pino Hernández E., Almeida da Costa W., Furtado Araujo E.A., Villa P.M., Henriques Lourenço L.F, & de Carvalho Junior R. (2021). Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 27(1).
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6

Statistical Analysis of Experimental Results

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The statistical evaluation of the results was performed using one-way analysis of variance. After significant analyses of variance, multiple post hoc comparisons were performed using the Bonferroni’s test. Some data were analyzed using the unpaired t-test. The accepted level of significance for the tests was P < 0.05. All tests were performed using the Statistica software version 5.1 (StatSoft Inc., Tulsa, OK). All final data were presented as percentage of control (vehicle-treated samples). All data are expressed as means ± SEM.
Dunn H.C., Ager R.R., Baglietto-Vargas D., Cheng D., Kitazawa M., Cribbs D.H, & Medeiros R. (2015). Restoration of Lipoxin A4 Signaling Reduces Alzheimer’s Disease-Like Pathology in the 3xTg-AD Mouse Model. Journal of Alzheimer's disease : JAD, 43(3), 893-903.
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7

Comparative Statistical Analysis of Experimental Responses

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All results are expressed as mean ± SD. After verification of the homogeneity of the variances and the normality of the data, the results relative to all studied responses were submitted to one way ANOVA analysis according to the procedure GLM of the Statistica software version 5.1 (Statsoft, Tulsa, USA). When ANOVA proved to be significant, the Duncan test was used to compare averages; the significance level of 5% is retained.
Mensi F., Ben Ghedifa A, & Rajhi H. (2022). Effects of seawater sulfur starvation and enrichment on Gracilaria gracilis growth and biochemical composition. Scientific Reports, 12, 11095.
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