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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
bread decrease » break decrease (Expand search), urea decrease (Expand search), spread decreased (Expand search)
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decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
during bread » during breast (Expand search), during head (Expand search), during real (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
bread decrease » break decrease (Expand search), urea decrease (Expand search), spread decreased (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
during bread » during breast (Expand search), during head (Expand search), during real (Expand search)
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“... a dilute aqueous solution of sulfuric acid, followed by quenching during leaching with water, as a feasible...”
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“...Quinolones, such as oxolinic acid (OXA), are antimicrobials commonly used in aquaculture. Thus, its...”
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“... of telmisartan was tested in an acetic acid (10%) model of ulcerative colitis (UC) in rats. Methods: Rats were...”
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Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs
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“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... decrease after ethanol storage. The FS of CX, ND and TC were affected by ethanol storage. The new...”
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