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decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
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decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease loss » decrease costs (Expand search), decrease low (Expand search), decrease blood (Expand search)
loss decrease » loss decreases (Expand search), cross decreased (Expand search), to 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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“... chips sweet potatoes, and evaluations of the physical attributes and sensory analysis of the chips. The...”
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Article
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Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile...
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“...High-pressure processing...”Access document
Article
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
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“... dissertação, avaliamos o envolvimento do Fator Nuclear kappaB (NFkappaB) e da via da PI3K/Akt no crescimento...”
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Master thesis
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“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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Article
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“...Visual perception depends on the sensory framework and on attentional processing. This study...”
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Subjects:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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“... A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective...”
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14
“..., and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most...”
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“... crushing, and preserved in a refrigerated chamber at -1.6 °C until processing by RO. The RO processing was...”
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