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nutritional properties » functional properties (Expand search)
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and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
nutritional properties » functional properties (Expand search)
decrease nutritional » disease nutritional (Expand search), diseases nutritional (Expand search), perene nutritional (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (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)
1
“...© 2020 by the authors.Deer meat is characterized by low fat and cholesterol contents and high...”
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Article
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“... and lemon. At the end of the fermentation and two weeks after seasoning, the physicochemical...”
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Article
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“... nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying...”
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Article
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“... jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high...”
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Master thesis
8
“... safe products without jeopardizing their nutritional properties. In this context, this work aimed...”
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Article
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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11
“... nutritional and functional properties. The main goal of this work was to investigate and compare the effect...”
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Master thesis
12
“...It is known that heat treatment can lead to physical and chemical changes that can decrease...”
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Article
13
“... scavenging activity and reducing power immediately after the incorporations, and after 7 and 14 days...”
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“... growth, wood density and nutritional concentration of 60 Pinus taeda trees treated with 6 different doses...”
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Master thesis
18
“..., maintaining the nutritional properties and improving the antioxidant potential of cottage cheese samples...”
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19
“..., both commercial and nutritional. Therefore, the improvement of new storage technologies is needed...”
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