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gel processing » gel process (Expand search), signal processing (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease the (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
2
“... over time) and descent (decrease in the deformation in time) of each formulation. Data were fitted...”
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Bachelor thesis
3
4
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Master thesis
5
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Access document
6
“... thinning behavior and a typical soft-gel behavior, which was not affected by YPE enrichment, thus...”
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Article
7
8
9
“... and concentration dependent conjugation efficiency were determined through agarose gel electrophoresis...”
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Master thesis
10
“... synthesis. Comparison of phase formation paths in conventional solid-state reaction and sol-gel method was...”
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12
“... be dissolved in water, and when heated and mixed with mono or divalent cations, forms a gel upon lowering the...”
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Master thesis
13
“... by-product. Aplle pomace, obtained in laboratory scale, was dried to decrease its chemical and...”
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Master thesis
14
15
16
“... (serial or parallel) makes this novel reactor suitable for parallel processing and/or for sequential...”
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17
“... de 20,0 ± 2,4 kDa em SDS-PAGE e 17,3 ± 1,9 kDa por filtração em gel, sugerindo que a enzima nativa...”
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Master thesis
18
“... a decrease of specific surface area with increasing time and temperature. Apparently, this behavior may...”
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Article
19
“... para a formação e fortalecimento de gel formado. O processamento por AP influenciou a estrutura secundária...”
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20
“..., partindo de um líquido viscoso para um gel e se transformando em um material vitrificado. Os termorrígidos...”
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Master thesis