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flour processing » cloud processing (Expand search), pillar processing (Expand search), stir processing (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
Showing 1 - 20 results of 1,682 for search '(( decrease _ decrease flour processing ) OR ( decrease pro decrease at decrease ))*', query time: 0.67s Refine Results
1
Published 2025
“... performed. Desobturation was performed with ProDesign Logic RT #.25/08 rotary instruments. Preparation...”
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3
Published 2015
“...Studies suggest that inflammation is a key factor in the pathogenesis of diabetes mellitus. Pro...”
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4
Published 2020
“... not mature osteoclasts. This effect was abrogated in cells lacking Bak/Bax-two pro-apoptotic members...”
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5
Published 2021
“... because of its cardiotoxicity originated, among other factors, from pro-oxidant damage to cardiac...”
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7
Published 2023
“... of isthmus throughout the entire extension of the root canals were prepared using ProDesign Logic CM (PDL...”
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8
Published 2011
“.... Furthermore, diosquinone caused a decrease in the pro-inflammatory cytokines: tumour necrosis factor-alpha...”
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9
Published 2020
“... (RB; VDW GmbH, Munich, Germany) 40/.06 file in reciprocating motion or ProDesign Logic (PDL; Easy...”
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11
Published 2019
“.... Expression of pro-caspase 3, pro-caspase 8 and Beclin-1 proteins were increased, while the level of the...”
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13
Published 2024
“...-2 led to massive decrease in lung ACE2 levels at 3 days post-infection (dpi) in treated and untreated...”
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15
Published 2023
“...-sensitive C-reactive protein, N-terminal pro-B-type natriuretic peptide (NT-proBNP), haptoglobin and ficolin...”
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16
Published 2015
“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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17
Published 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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18
Published 2018
“... perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use...”
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20
Published 2020
“... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...”
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