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Showing 1 - 20 results of 443 for search '(( decrease and decrease quality processed ) OR ( decrease treg decrease decrease after ))*', query time: 0.87s Refine Results
4
Published 2009
“... on microbiological quality and physic-chemical characteristics of minimally processed yellow melon (Cucumis melo...”
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5
Published 2014
“... compounds on the preservation of quality, microbiological and nutritional characteristics of fresh-cut...”
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6
Published 2014
“... compounds on the preservation of quality, microbiological and nutritional characteristics of fresh-cut...”
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10
Published 2008
“... processed ‘Clemenules’, ‘Marisol', and ‘Nova’ mandarins fruit maintained adequate quality to the consumption...”
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11
Published 2018
“...Brazilian Ministry of Science and Technology – MCTI (SisNANO/LARNano-UFPE, CNPq # 402282/2013...”
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12
Published 2017
“... combining HP treatments, frozen storage, and thawing to obtain products with high quality and commercial...”
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13
Published 2017
“... softness and spreadability (decrease of G , G and apparent viscosity and an increase of tan and melting...”
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15
Published 2011
“... maintaining quality of the strawberries and apples in the quality attributes of fresh mass, ATT, SST, firmness...”
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17
Published 2019
“.... However, the quality of evidence implicating red and processed meat in adverse health outcomes remains...”
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18
Published 2012
“... after FTY720 treatment. METHODS: F1 mice (C57BL/6xBALB/c) and C57BL/6 mice were used as donors for and...”
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19
Published 2012
“... after FTY720 treatment.METHODS: F1 mice (C57BL/6xBALB/c) and C57BL/6 mice were used as donors for and...”
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