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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
food properties » wood properties (Expand search), and properties (Expand search)
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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)
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Showing 1 - 20 results of 199 for search '(( decrease cell decrease food properties ) OR ( python python decrease decrease after ))*', query time: 0.77s Refine Results
6
Published 2012
“... GI50 concentration induced a G1 cell cycle arrest, with a concomitant decrease in the percentage of cells in the...”
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Article
7
Published 2018
“... finally, the cytotoxic properties were studied in four human tumor cell lines: HeLa (cervical carcinoma...”
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Master thesis
8
Published 2016
“.... A significant decrease (p < 0.05) in counts of 3.33log CFU/ml was observed after 10 minutes (139...”
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Master thesis
9
Published 2023
“... in the pet food market for both their nutritional value as well as their particular properties. One...”
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Doctoral thesis
11
Published 2014
“... properties [2, 3]. This work characterizes Leccinum vulpinum Watling, an edible mushroom harvested in Bragan...”
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12
Published 2012
“... extracts, contain important phytochemicals with bioactive properties to be explored in the medicine, food...”
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13
Published 2009
“...-δ in the first 30 s after the application of the pulse, followed by a decrease 1 min after pulsation. This...”
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Article
15
Published 2010
“...-1. A concentration of 10 and 40 µL.mL-1 of the essential oil caused a fast and steady decrease in viable cell count...”
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Article
17
Published 2016
“...With the increase in demand for fish and the decrease in supply coming from the extractive...”
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Master thesis
19
Published 2018
“... properties through induction of cell death pathways. The PSC potential against colorectal cancer was analyzed...”
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Article
20
Published 2019
“... 64%) with a decrease in their emulsifying properties. The highest water absorption capacity was presented...”
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Article
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