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functional content » functional context (Expandir a busca), fictional content (Expandir a busca), functional concept (Expandir a busca)
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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
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decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 764 para a busca '(( decrease any decrease decrease processes ) OR ( functional content decrease decrease after ))*', tempo de busca: 1,12s Refinar Resultados
1
Publicado em 2007
“... to hyperglycemia-induced ROS production. The decrease of mtDNA content and inhibition of mitochondrial function may...”
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3
Publicado em 2022
“... profile for the thermal biju bread there was a significant decrease in the PUFA content. Considering the...”
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4
Publicado em 2023
“... to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic...”
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5
Publicado em 2023
“... to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic...”
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6
Publicado em 2023
“... to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic...”
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10
Publicado em 2021
“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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11
Publicado em 1999
“... target to be used in the design of adequate pasteurisation processes. The objectives of this work were...”
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12
Publicado em 2017
“... to evaluate the changes induced by extrusion-cooking on tocopherols content in functional novel formulations...”
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13
Publicado em 2023
“... 261 mg/L, respectively, after 8 days, to reach the highest content at the end of fermentation...”
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14
Publicado em 2021
“..., 600, and 800 kPa at 13 ± 1°C) for 4 or 8 d, promotes any improvement compared to conventional...”
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15
Publicado em 2017
“.... After the extrusion process, it was observed the highest decrease in the lentil flours formulated with...”
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17
Publicado em 2019
“...) and total protein content were assessed after 3, 7 and 10 days, and mineralization was evaluated after...”
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18
Publicado em 2016
“... at 20, 30, 40, 50, 60, 70, and 80 days after anthesis (DAA) to determine the soluble solid content (SS), titratable acidity...”
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19
Publicado em 2010
“... treatments. After the re-acclimation period, there was no reestablishment of the functional cytology. The...”
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20
Publicado em 2016
“... ingredient for cottage cheese, after proving that it possesses both higher content of phenolic compounds and...”
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