Search alternatives:
during increased » during increasing (Expand search), producing increased (Expand search), favoring increased (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
increased food » increase food (Expand search), increases food (Expand search), increased blood (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
during increased » during increasing (Expand search), producing increased (Expand search), favoring increased (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
increased food » increase food (Expand search), increases food (Expand search), increased blood (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
1
2
“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
Access document
Access document
3
“... environmental sustainability. Even tough pet food has always been considered as a valuable asset in reducing...”
Access document
Access document
Doctoral thesis
4
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Access document
Master thesis
5
6
7
8
9
10
11
12
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
Access document
Access document
Article
13
“...Food allergies are caused by abnormal immune responses to food components (allergens), namely...”
Access document
Access document
14
“... increased in all treatments during the storage period, more expressively at 45°C, where high values...”
Access document
Access document
Master thesis
15
17
18
19