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with decreased » with increased (Expandir a busca)
by processing » by processes (Expandir a busca), by process (Expandir a busca), dairy processing (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decreased not » decreased to (Expandir a busca), decreased akt (Expandir a busca), decreased ut (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
1
“... as cooking, thermal processing, and enzymatic digestion have not been totally effective, because the...”
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2
“... is the most reported one, but also defectrelated theories have been proposed. The phenomena are not yet...”
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3
Assuntos:
“...Protein Processing, Post-Translational...”
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Artigo
4
“..., a strategy that will not only decrease the environmental footprint of this sector, but also contribute to the...”
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Dissertação
6
“..., considering infant and young child feeding (IYCF) indicators and food processing. The infant feeding practices...”
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Artigo
7
“... decrease with the period of storage in vacuum packaged product, this can be explained by the possibility...”
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Dissertação
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9
“...The search for foods with prebiotic properties has been the subject of several studies due to their...”
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Tese
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12
“... its action are not fully understood. Theta Burst Stimulation (TBS), a patterned form of repetitive TMS...”
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13
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15
“... in accordance with license no. SLN2014-3-170, after subjecting data to processing aiming to preserve the...”
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Artigo
16
17
“... to decrease after 24 h in CY compared with TY. Likewise, M/V from different dilutions and aerobic conditions...”
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Artigo
18
“... to decrease after 24 h in CY compared with TY. Likewise, M/V from different dilutions and aerobic conditions...”
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Artigo
19
“... Self processing; (2) decreased tactile sensitivity of the hand in the elderly has implications in the...”
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20
“... treatments in all experiments compared with the control. Processing methods did not affect the protein...”
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Artigo