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decrease processing » decrease processes (Expand search), cheese processing (Expand search), database processing (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
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“... Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any...”
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“... effect, a perception of a reduction in noise pollution, which can be confirmed by measuring the sound...”
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“... same dose and route of DMH. A control group (Sham, N = 32) did not receive any treatment. Each group...”
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“... oxygen species and nitrogen, leading to redox imbalance. Therefore, antioxidants can be seen...”
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“..., gowns and clean air suits, is important to consider comfort as part of the requirements for any personal...”
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“...© 2016 Australian Physiotherapy Association.Question: Can massage therapy reduce pain and perceived...”
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“... compromising performance. However, there is no knowledge of any study that has focused on reducing N excretion...”
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“... heterospecific flocks can optimise individual vigilance and foraging. However, a large number of conspecific...”
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9
“... and nitrogen, leading to redox imbalance. Therefore, antioxidants can be seen as an alternative...”
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10
“... cheese, which was, then, submitted to processing under the pressure of 600 MPa during 1, 3, 5 and...”
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“...Changes in diet form and thermal processing can be beneficial to pig production. Our objective with...”
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13
“... materials. They can be present in many commonly used products. There seems to be a relationship between...”
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14
“... was to assess UV-C radiation effect (13.44 W/m2) on microbiological decontamination and some quality...”
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15
“... postural control is reduced. AIM: To analyze the effect of physical exercise on dual-task processing...”
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“... considered carcinogenic and genotoxic. Thirteen PAHs were investigated during cocoa processing. Two cocoa...”
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18
“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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“... 7 to 11 hours. During dehydration process temperature and fruit moisture were controlled. pH, acidity, soluble...”
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