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article processing » time processing (Expandir a busca)
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decrease article » release article (Expandir a busca), decrease arterial (Expandir a busca), decreases aortic (Expandir a busca)
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faster decrease » rate decrease (Expandir a busca)
article processing » time processing (Expandir a busca)
migration decrease » vibration decreases (Expandir a busca), maturation decreases (Expandir a busca), modulation decrease (Expandir a busca)
decrease article » release article (Expandir a busca), decrease arterial (Expandir a busca), decreases aortic (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
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“..., due to a decrease in antioxidant defences such as superoxide dismutases or a slowdown of the...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“... processed beans. This article aimed to provide a literature review on the processing of canned beans. Few...”
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“... processed beans. This article aimed to provide a literature review on the processing of canned beans. Few...”
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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“... cheese, which was, then, submitted to processing under the pressure of 600 MPa during 1, 3, 5 and...”
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“... a significant decrease in the percentage of impurity during the processing phases. The product left in the first...”
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“... processing. Ultraviolet radiation in the range of 200-280 nm is lethal to most microorganisms, including...”
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“... economy, making their quality considered. The presence of damaged soybean seeds decreases the added value...”
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“... processes. The concept consists on using fast manufacturing technologies to develop tools to process other...”
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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“... micronization and extrusion processes, are reported. Micronization and extrusion are based on the decrease...”
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