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quality properties » stability properties (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
quality properties » stability properties (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“.... Lipid content, lipid profile and acrylamide levels were quality parameters that were not affected by HPP...”
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Master thesis
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“... quality of life of individuals. Available therapies, in some cases, do not have a satisfactory therapeutic...”
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Master thesis
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“... wheat dough and on technology and nutritional biscuit quality. The effect of replacing part of the wheat...”
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Master thesis
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