Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease ligand » decrease and (Expand search), decrease lipid (Expand search), decrease lodging (Expand search)
ligand decrease » and decrease (Expand search), ligand release (Expand search), ligands increased (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease ligand » decrease and (Expand search), decrease lipid (Expand search), decrease lodging (Expand search)
ligand decrease » and decrease (Expand search), ligand release (Expand search), ligands increased (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
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“... also administered 2 and 24 h after induction. Rats from the non-colitis and non- treated colitis groups...”
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“...-inducing ligand (TRAIL) were detected by ELISA. High mobility group box 1 (HMGB1) was determined by qPCR...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“... carbohydrates, after fermentation with Saccharomyces cerevisiae, were used as carbon source for an effective...”
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“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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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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Subjects:
“...Digital image processing...”
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Subjects:
“...Glycine max; edamame; isoflavones; oligossacharides; thermal processing...”
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