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quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
increase quality » disease quality (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during increase » during increased (Expand search), drink increase (Expand search), during increasing (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
increase quality » disease quality (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during increase » during increased (Expand search), drink increase (Expand search), during increasing (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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Article
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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Article
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“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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Article
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“... nitrification rate and increase the ammonium absorbed by the plant. This effect reduces the risk of groundwater...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Access document
Master thesis
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“... during storage, whereas in the other treatments there was decrease in the content of this acid. The...”
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Article