Search alternatives:
release processing » celllase processing (Expand search), reflexive processing (Expand search), cellulase processing (Expand search)
decrease release » decreases disease (Expand search), decrease renal (Expand search), protease release (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)
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 pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), strain decrease (Expand search), taping decrease (Expand search)
Showing 1 - 20 results of 59 for search '(( decrease during decrease release processing ) OR ( decrease pain decrease owing decrease ))*', query time: 1.28s Refine Results
1
Published 2011
“... presented burst release except PCL-coated samples that showed controlled release during 18 days. For PCL...”
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7
Published 2018
“... glycerol has yet to be presented. SEC results indicate that average molar masses decrease during gelatin...”
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Article
8
Published 2011
“...The imaging is essential to aid the diagnosis of horses that have performance decrease associated...”
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10
Published 2021
“... to relieve respiratory and gastrointestinal infections, indigestion, cold, pain, fever, cramps, skin diseases...”
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Article
11
Published 2010
“... degradation/loss during processing/storage. Material and process conditions are important...”
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12
Published 2024
“...Pomaces, the major by-product of fruit juice processing industries, is rich in bioactive compounds...”
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14
Published 2005
“...Little is known about the barrier properties of polymer films during high pressure processing...”
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Article
15
Published 2022
“... technological properties of important molecules such as proteins during food processing. Vegetable proteins are...”
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