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abortion decreases » abortion decrease (Expand search), action decreases (Expand search), maturation decreases (Expand search)
decrease abortion » decrease migration (Expand search), decreases aortic (Expand search), decrease adhesion (Expand search)
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foods processing » food processing (Expand search), wood processing (Expand search), blood processing (Expand search)
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Showing 1 - 20 results of 231 for search '(( decrease _ decrease foods processing ) OR ( decrease abortion decreases disease after ))*', query time: 0.97s Refine Results
3
Published 2017
“... most planted species in the world. However, recent years have seen a decrease in the consumption...”
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Article
4
Published 2017
“... planted species in the world. However, recent years have seen a decrease in the consumption of beans...”
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Article
6
Published 2023
“... are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic...”
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Article
7
Published 2023
“... are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic...”
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Article
8
Published 2023
“... are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic...”
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Article
12
Published 2021
“... for the first time a case of abortion followed by death associated with colloid goiter, massive...”
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Article
13
Published 2016
“..., a decrease of bioactivity was observed after seven days under storage in fridge, when the extracts were...”
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14
Published 2021
Subjects: “...Agricultural processing industries...”
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Master thesis
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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Article
17
Published 2013
“... additives in foods, via rational manipulation of processing conditions after harvest and throughout storage....”
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Article
18
Published 2021
“... and stored for six months under freezing and vacuum conditions, respectively. After processing and...”
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Article
19
Published 2022
“... killer cell tumors, as an acrylamide reduction agent in starch-rich foods cooked at high temperatures...”
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