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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 during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (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 pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
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“..., oral cavity disorders occur upon ethanol exposure during adolescence, a life period associated with...”
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“... chips sweet potatoes, and evaluations of the physical attributes and sensory analysis of the chips. The...”
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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
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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
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“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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“...Visual perception depends on the sensory framework and on attentional processing. This study...”
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“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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“... foram avaliadas amostras de nãotecido sem pró-degradante e com 1 e 2% de pró-degradante orgânico comercial...”
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“... A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective...”
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“..., and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most...”
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