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decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate 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)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
1
“...With the growth of access to faster computers and more powerful cameras, the 3D reconstruction...”
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2
“... to decrease production time of loaf bread, we proposed the development of a bread with chemical fermentation...”
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“... to be fitted using a double-linear-line approach, with decrease in the S index being much faster for clay...”
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5
“... at 24 ºC and 4 ºC, but fresh pollen lost its quality faster than pollen stored. Fresh pollen viability rate...”
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6
“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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Subjects:
“...[en] FAST ALGORITHM...”
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9
“... on the temperature. Refrigeration is usually used to delay ripening and maintain fruit quality. However...”
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10
“... activities can ameliorate this problem by increasing soil organic matter quality and quantity. Humic...”
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11
“... at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude...”
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12
“... investigated. A trend to a faster decrease in the aw and residual nitrite values was observed in the wine...”
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“... transit time can lead to lower sperm quality. In a previous work we showed that rats exposed to the...”
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15
“...Fast ripening of fruits is one of the main hindrances to peach preservation. Even though the use...”
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16
“..., the weaning age of the lambs and the finishing system on lamb muscle fiber morphology and meat quality...”
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“... for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking...”
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