Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
foods processing » food processing (Expandir a busca), wood processing (Expandir a busca), blood processing (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
foods processing » food processing (Expandir a busca), wood processing (Expandir a busca), blood processing (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
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“..., in order to calculate the ingested foods, by the level of processing of the food: fresh, minimally...”
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Artigo
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“... (1 and 2) were used to concentrate anionic and cationic peptides, respectively. After EDUF separation...”
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Artigo
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“.... In the assays in cheese-based broth containing TVEO at 1.25 μL/mL after 24 h, a decrease of approximately...”
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Dissertação
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“... ascorbate peroxidase activities. S.O.D. activity increased up to 280% after U.S. processing...”
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Artigo
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“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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Dissertação
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“... physical training has high ability to reduce b lood pressure (BP). It is also known that one of the foods...”
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Trabalho de conclusão de curso
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“...Contamination of foods caused by microorganisms occurs through their handling and or processing...”
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Dissertação
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“... carotenoids. During processing for pulp production, a 40% waste generation occurs. An alternative to the...”
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Dissertação
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