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oil processing » gel processing (Expandir a busca), signal processing (Expandir a busca), visual processing (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk increase » diet increase (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)
decrease oil » decrease il (Expandir a busca), decreases soil (Expandir a busca), decrease milk (Expandir a busca)
Mostrando 1 - 20 resultados de 392 para a busca '(( decrease and decrease oil processing ) OR ( decrease pain decrease risk increase ))*', tempo de busca: 0,83s Refinar Resultados
1
por Silva, H.
Publicado em 2015
“... nm). The increase of the oil:water ratio lead to a decrease of Hd for the non-ionic nanoemulsions (from 341...”
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Artigo
2
Publicado em 2022
Assuntos: “...processing...”
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Artigo
3
Publicado em 2021
“.... Thus, the reduced analgesia may impair the defensive ability of prey and increase their predation risk...”
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Artigo
6
Publicado em 2018
Assuntos: “...Cracking; thermal processing; lignocellulosic material, biomass, palm oil...”
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Artigo
9
Publicado em 2018
Assuntos: “...essential oil production...”
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Artigo
10
Publicado em 2019
“... physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can...”
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Artigo
14
Publicado em 2023
“...Industrial processing of pecan nuts results in edible oil ? with fractions of fatty acids...”
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15
Publicado em 2023
“...Industrial processing of pecan nuts results in edible oil – with fractions of fatty acids...”
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Artigo
16
Publicado em 2017
“... formation of a network structure of waxy crystals and the gelation of the oil. It is thus very important...”
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20
Publicado em 2010
“... preservation, to control bioactive compounds stability and controlled release during processing/storage...”
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