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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
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decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
Mostrando 1 - 20 resultados de 211 para a busca '(( decrease and decrease food properties ) OR ( decrease or decrease decrease after ))~', tempo de busca: 1,06s Refinar Resultados
2
Publicado em 2019
“... in a 50% decrease in body weight and adiposity measures. Cardiac morphometry was substantially altered, as heart...”
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Artigo
5
Publicado em 2023
“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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Artigo
6
Publicado em 2006
“... essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria...”
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Artigo
10
Publicado em 2023
“... pear pomace rheological properties. YPE addition induced a decrease in the apparent viscosity and...”
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Artigo
11
Publicado em 2022
“..., antioxidant activity, and enzyme activity were monitored before and after treatments.Results: The TS applied...”
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12
Publicado em 2018
“... effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies (Viola...”
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Artigo
13
Publicado em 2018
“... decrease in setback and breakdown viscosity after irradiation suggested an indication that it may...”
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Artigo
14
Publicado em 2018
“... stability, physicochemical properties, browning degree, enzymatic activity, antioxidant activity and...”
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Dissertação
15
Publicado em 2020
“... it tended to decrease after 6-mo storage. In sensory descriptive analysis, browning and turbidity was...”
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Artigo
16
Publicado em 2009
“... properties of the film solutions and the inhibitory and mechanical properties of the films. Lactic, malic...”
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Artigo
17
Publicado em 2015
“... (n=3) and sausages after curing/drying (n=S) were extracted. Counts of TVC, Enterobacteriaceae, S. aureus...”
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19
Publicado em 2024
“... melon represented the biggest relative percentage and processed samples revealed a decrease in the...”
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Artigo
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