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)
oil processing » gel processing (Expand search), signal processing (Expand search), visual processing (Expand search)
decrease owing » decrease lodging (Expand search), decrease in (Expand search), decrease with (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease oil » decrease il (Expand search), decreases soil (Expand search), decrease milk (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (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)
oil processing » gel processing (Expand search), signal processing (Expand search), visual processing (Expand search)
decrease owing » decrease lodging (Expand search), decrease in (Expand search), decrease with (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease oil » decrease il (Expand search), decreases soil (Expand search), decrease milk (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
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“... decrease of the oil:water ratio lead to a decrease of Hd for the cationic nanoemulsions (from 198 to 135...”
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“... formation of a network structure of waxy crystals and the gelation of the oil. It is thus very important...”
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“... degradation/loss during processing/storage. Material and process conditions are important...”
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“... be limited due to a decrease in cell viability during processing, storage, and passage through the...”
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“... preservation, to control bioactive compounds stability and controlled release during processing/storage...”
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“... pâté olive cake (POC), a by-product of olive oil processing. In particular, strains belonging...”
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“... of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product...”
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