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Showing 1 - 20 results of 479 for search '(( decrease after decrease early processing ) OR ( decrease its increase strain decrease ))*', query time: 1.11s Refine Results
2
Published 2015
“... presence of glucose in the medium caused an increase of biomass, a decrease in the MDA content and CTT...”
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3
Published 2024
“... of strain E was characterized, and its application as a feed shrimp additive was evaluated in a 45-day...”
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4
Published 2015
“... of chromatin and its transcriptional activity such as DNA methylation and histone post-translational processing...”
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5
Published 2010
“... by stabilization of its reducing environment, lipid peroxidation decrease and GR, GPx activities increase, events...”
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7
Published 2016
“... of its large cell size (9-22 mu m), CTP4 settles down after a six-hour sedimentation step. This leads...”
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8
Published 2016
“... of its large cell size (922 m), CTP4 settles down after a six-hour sedimentation step. This leads...”
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9
Published 2017
“... to conclude that bending led to the decrease of Young’s Modulus (E) of the film which was provoked by the...”
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Master thesis
10
Published 2005
“... was found to increase with initial lactose concentration, reaching its maximum at 20 g L-1 initial...”
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11
Published 2018
“... evaluate the influence of rubber content on its mechanical behavior. The stress-strain curve was...”
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12
Published 2023
Subjects: “...dissociation; forms; strain; Rhodococcus ruber - 8/4/1; biotransformation; nitrile hydratase....”
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14
Published 2010
“...Este trabalho apresenta o estudo da influência do tensionamento mecânico (strain) no efeito...”
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Master thesis
16
Published 2013
“... of Ni, indicating that this enzyme can be essential on Ni tolerance. After that, the strain isolated from...”
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Doctoral thesis
17
Published 2021
“... consequences of this pandemic is a severe increase in the strain on the healthcare system. Many of those...”
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19
Published 2023
“... reported a decrease in the semimembranosus after a hip extension task until failure, and a decrease in the...”
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20
Published 2016
“... most problematic acidic food spoilage yeast due to its remarkable intrinsic resistance to this food...”
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