Buscas alternativas:
decrease binding » increases binding (Expandir a busca), increase bonding (Expandir a busca), decreases handling (Expandir a busca)
decrease drugs » disease drugs (Expandir a busca), decrease treg (Expandir a busca), release drugs (Expandir a busca)
drugs decrease » drugs increases (Expandir a busca), drugs release (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease binding » increases binding (Expandir a busca), increase bonding (Expandir a busca), decreases handling (Expandir a busca)
decrease drugs » disease drugs (Expandir a busca), decrease treg (Expandir a busca), release drugs (Expandir a busca)
drugs decrease » drugs increases (Expandir a busca), drugs release (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
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“... binding with metallic cations forming chelates. Hence taking food products, nutritional supplements...”
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Artigo
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“... by showing a decrease at adipocyte number and length by downregulating sterol regulatory element-binding...”
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Tese
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“... physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can...”
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Artigo
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“...). The same effect was observed for the binding constant Kb, with temperature change. Furthermore, the...”
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“... products due to the binding properties. In this study the effect of transglutaminase on the quality...”
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Artigo
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“... for the development of new food products and applications. Pea protein/k-carrageenan/starch gels...”
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“...Micro/nanotechnologies are increasingly used in food industry to limit sensitive compounds from...”
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“...The accumulation of marine biotoxins in shellfish and their consumption causes serious food safety...”
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Artigo
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