Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
quality processes » quality properties (Expand search), quality practices (Expand search), family processes (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow 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 decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
quality processes » quality properties (Expand search), quality practices (Expand search), family processes (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow 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)
1
“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
Access document
Access document
2
3
“... of 65°C, molar ratio 1:10 of oleic acid/methanol, and 10%wt. of IL charge relating to oleic acid. After the...”
Access document
Access document
4
5
6
7
8
9
“... or minimally processed food products. Thus, research has focused on processes that assure safe products without...”
Access document
Access document
Master thesis
10
“... natural or minimally processed food products. Therefore, research has focused on processes that assure...”
Access document
Access document
Article
11
12
13
14
15
16
“... with the SEM results, which displayed a visible aggregation and a significant decrease in the number...”
Access document
Access document
Article
17
18
19
“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
Access document
Access document
Master thesis
20
“... helps the body to maintain regularity in important functions. Thus, the maintenance of food quality...”
Access document
Access document
Master thesis