Search alternatives:
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
and processing » food processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
and processing » food processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
1
“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
Access document
Access document
Article
2
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
Access document
Access document
Other
3
4
5
6
7
“...), which is significant in terms of biodiversity and economic contribution to the VMD as it is one of the...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
8
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
9
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
10
Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Access document
Article
11
“... a significant decrease in the percentage of impurity during the processing phases. The product left in the first...”
Access document
Access document
Article
12
“... was found after Percoll® selection for ET2.5 and ET5. Interestingly, the number of nanoparticles...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
13
14
15
16
17
18
19
“...UV-C light is a non-thermal technology with potential application in food industries. The objective...”
Access document
Access document
Article
20
“... it is consumed. This study analyzed the total and free cyanide contents during the whole processing steps...”
Access document
Access document
Article