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quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » statins decrease (Expand search), training decreases (Expand search), loading decreased (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
Showing 1 - 20 results of 910 for search '(( decrease AND decrease quality processing ) OR ( decrease taping decrease decrease after ))*', query time: 0.84s Refine Results
1
Published 2015
“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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2
Published 2021
“...The skin is an organ that promotes elasticity and also resistance against mechanical forces. After...”
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4
Published 2024
“... (Rochmania et al., 2012). The functional changes that occur after ACL reconstruction comprise deficits...”
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5
Published 2000
“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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8
Published 2017
“... immediately after Kinesio Taping. Evaluation tools were visual analog scale and videometry to evaluate knee...”
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Report
11
Published 2018
“..., the most significant changes were observed after the fifth day, with a decrease in intensity of the...”
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12
Published 2018
“... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...”
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13
Published 2019
“... was to assess UV-C radiation effect (13.44 W/m2) on microbiological decontamination and some quality...”
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16
Published 2010
“... decrease vitamin C (vit C) content in vegetables. This paper presents the results of three field trials...”
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17
Published 2010
“... properties. Nevertheless, the storage conditions and processing methods must be optimized to maintain their...”
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