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high processing » light processing (Expand search), fish processing (Expand search), with processing (Expand search)
decrease high » decreased high (Expand search), decreases high (Expand search), decrease hiv (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
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akt decrease » not decrease (Expand search), any decrease (Expand search), salt decreases (Expand search)
high processing » light processing (Expand search), fish processing (Expand search), with processing (Expand search)
decrease high » decreased high (Expand search), decreases high (Expand search), decrease hiv (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » the decrease (Expand search), or 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)
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)
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“...The exposure of living organisms to metals can generate reactive oxygen species and failure...”
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“... solutions combining low wear and low electrical loss are thus paramount. This work proposes high-energy...”
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“... processing 600 MPa/90°C/10 min, these results were influenced by the synergistic effect of high-pressure and...”
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“... of high hydrostatic pressure resulted in lower gel firmness, and the lowest value was found at 150 MPa...”
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“... properties. Nevertheless, the storage conditions and processing methods must be optimized to maintain their...”
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
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“...High-pressure processing...”Access document (1)
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Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile...
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Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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