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cooking processes » coating processes (Expand search), cooking process (Expand search), working processes (Expand search)
decrease cooking » decrease flooding (Expand search), decrease lodging (Expand search), decrease walking (Expand search)
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rate decrease » rats decreases (Expand search), rate increase (Expand search), to decrease (Expand search)
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pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
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Showing 1 - 20 results of 328 for search '(( decrease at decrease cooking processes ) OR ( decreased rate decrease pro decrease ))*', query time: 0.99s Refine Results
2
Published 2017
“..., kidney, and heart was also performed. S. maritima (5mg/kg) decreased alveolar bone loss, TNF-a and CINC...”
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Article
3
Published 2020
“... of complex I and oxygen consumption rate. Similar to E2, the complex I inhibitor Rotenone decreased...”
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4
Published 2019
“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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6
Published 2011
“... beta cell viability by regulation of pro-mitotic and pro-apoptotic factors. Therefore, the effects...”
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Article
7
Published 2021
“..., the sciatic functional index (SFI), and spinal cord pro-oxidant and antioxidant markers in rats with...”
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8
Published 2021
“..., the sciatic functional index (SFI), and spinal cord pro-oxidant and antioxidant markers in rats with...”
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Article
9
Published 2015
“... (NO) e uma maior expressão de proteínas pró-apoptóticas no tecido cardíaco. Em relação a isso, muitos estudos...”
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Doctoral thesis
10
Published 2015
“... administration increases the pro-BDNF/totalBDNF ratio and decreases the tPA levels in animals, suggesting that...”
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Article
11
Published 2016
“..., essas diferentes condições clínicas possuem uma relação bidirecional. Diversos estudos em ratos, nos últimos anos...”
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Doctoral thesis
15
Published 2019
“.... Uma das principais tecnologias disponíveis no mercado é o Compact Cooking TM , que introduz como novidade um vaso...”
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Master thesis
16
Published 2013
“... or decrease in RWC. The contents of RED decreased with the time of storage at 25°C. The cold storage increased...”
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17
Published 2015
“... or decrease in RWC. The contents of RED decreased with the time of storage at 25°C. The cold storage increased...”
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Article
18
Published 2010
“..., propriedades pró-oxidantes lhe são atribuídas. Portanto, nosso objetivo foi comparar parâmetros energéticos...”
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Master thesis
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