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may decrease » may increase (Expand search), can decrease (Expand search), to decrease (Expand search)
decrease its » decreases its (Expand search), decrease with (Expand search), decrease in (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
its processing » gas processing (Expand search), its processes (Expand search), images processing (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
decrease may » decrease at (Expand search), decrease by (Expand search), decrease human (Expand search)
may decrease » may increase (Expand search), can decrease (Expand search), to decrease (Expand search)
decrease its » decreases its (Expand search), decrease with (Expand search), decrease in (Expand search)
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“...ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and...”
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“... by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly...”
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“... structure of the gas ducts. Due to the great length of a gas duct, corrosive components decrease its quality...”
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“... structure of the gas ducts. Due to the great length of a gas duct, corrosive components decrease its quality...”
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“...Contamination of cocoa and its derived products by polycyclic aromatic hydrocarbons (PAHs) may...”
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“...Abstract The effect of the anatomical structure of tomato skin may be significant for quality...”
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“.... Consequently, its use as solid fuel may lead to a decrease in CO2 emissions from reference fuels....”
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“... processing cycles with 50% and 37% decreases in stress at break and elastic modulus, respectively. Impact...”
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
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“...Processing...”Access document
Master thesis
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Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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