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novel processing » gel processing (Expand search), oil processing (Expand search), oral processing (Expand search)
decrease novel » decrease model (Expand search), decreased level (Expand search), disease novel (Expand search)
decrease akt » decrease at (Expand search), decrease after (Expand search), decrease with (Expand search)
akt decrease » not decrease (Expand search), any decrease (Expand search), salt decreases (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 and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
Showing 1 - 20 results of 270 for search '(( decrease akt decrease pro decrease ) OR ( decrease and decrease novel processing ))*', query time: 0.87s Refine Results
6
Published 2020
“... and cashew-apple bagasse to identify their potential as bioenergy feedstocks. For this, a detailed...”
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Article
8
Published 2016
“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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Article
10
Published 2022
“...Abstract This study evaluated the impact of processing, packages (amber and transparent glass jars...”
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Article
14
Published 2014
“... phosphorylation status of Akt in skeletal muscle gastrocnemius (GM) (n=6); 4) content of GLUT4 protein and its...”
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Master thesis
15
Published 2019
“... used to decrease the allergenicity of egg proteins, such as cooking, thermal processing, storage and...”
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16
Published 2007
“... work was to study the ability of polysaccharides from different and novel sources to be used...”
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19
Published 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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Article
20
Published 2018
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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Article
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