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decrease human » increase human (Expand search), disease human (Expand search), decrease asian (Expand search)
gel processing » gel process (Expand search), signal processing (Expand search)
human decrease » human deceased (Expand search), human increase (Expand search), human disease (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
Showing 1 - 20 results of 99 for search '(( decrease at decrease gel processing ) OR ( decrease human decrease skins decrease ))*', query time: 0.80s Refine Results
2
Published 2013
“..., firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The...”
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Article
4
Published 2016
“... and non-host environments, and is especially important in food processing settings. Because cross...”
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8
Published 2020
“...Os doces e geleias de frutas estão presentes no dia-a-dia dos brasileiros, em todos os estados...”
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Doctoral thesis
11
Published 2013
“... to homogeneity using acetone precipitation followed by anion exchange and gel filtration chromatography and...”
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Article
13
Published 2012
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Master thesis
15
Published 2022
“... de C. citratus (EOCC) na pele humana. Assim, o objetivo deste estudo foi avaliar os efeitos da formulação...”
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Master thesis
16
Published 2004
Subjects: “...TPS processing...”
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Doctoral thesis
19
Published 2004
“... lisozima, conalbumina e ovalbumina da clara. O gel de pectina de alto teor de grupos metoxila...”
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Doctoral thesis
20
Published 2008
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”
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