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digital processing » minimal processing (Expand search)
decrease digital » create digital (Expand search), necrose digital (Expand search), decrease striatal (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
Showing 1 - 20 results of 109 for search '(( decrease any decrease digital processing ) OR ( decrease faster decrease break decrease ))*', query time: 0.89s Refine Results
1
Published 2011
“... showed that only one person had unsatisfactory results. In relation to alheiras, these not present any...”
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3
Published 2018
“... Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any...”
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Article
5
Published 2009
Subjects: “...Wound healing, burns, Mitomycin-C, collagen, fibroblast, image processing, computer-assisted...”
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Master thesis
8
Published 2015
Subjects: “...Signal processing...”
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Doctoral thesis
13
Published 2023
“... of the fish skin, to break collagen in its amino acids, and the HYP value quantified relates to the...”
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15
Published 2023
“... is essential. The determination of HYP requires the pre-treatment and hydrolysis of the fish skin to break down...”
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Article
16
Published 2022
“... led to a decrease in the Young’s and flexural moduli and strengths. At the same time, the elongation...”
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Article
17
Published 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Article
18
Published 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Article
19
Published 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Article
20
Published 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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