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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
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and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease cell » decreases cell (Expand search)
cell decrease » cells decrease (Expand search), cells decreases (Expand search), will decrease (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
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“... response was observed after LPS treatment and the addition of RESV led to decreases in expression of the...”
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“... population and specific surface markers in established and patient-derived primary cell lines. We also...”
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3
“... TNFR2 results only in cell survival. The dysregulation of these processes may contribute...”
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“...Tumor cell invasion is vital for cancer progression and metastasis. Adhesion, migration, and...”
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7
“..., cell cycle distribution, apoptosis, and migration and invasion were analyzed by BrdU incorporation...”
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8
“... demonstrated that VUF-8430 induced a decrease in CREB and pCREB levels in the cerebellar vermis and prefrontal...”
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“... ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried...”
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11
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... gravad mix, and after 48 h of gravading, the other fillets subjected to gravading were vacuum packed and...”Access document
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12
“... ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried...”
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14
“..., this work aimed to produce orange-fleshed sweet potato chips, by two processes: drying oven and...”
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“... decrease in the weight of the formulation F2 before and after cooking, as well as in the apparent volume...”
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17
Subjects:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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“..., only the intensity of red showed a linear decrease as the chitosan concentration increased, and after...”
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