Buscas alternativas:
increased sensory » increased density (Expandir a busca), increase sensorial (Expandir a busca), increased support (Expandir a busca)
during increased » during increasing (Expandir a busca), producing increased (Expandir a busca), favoring increased (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease owing (Expandir a busca), decreases weaning (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
increased sensory » increased density (Expandir a busca), increase sensorial (Expandir a busca), increased support (Expandir a busca)
during increased » during increasing (Expandir a busca), producing increased (Expandir a busca), favoring increased (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease owing (Expandir a busca), decreases weaning (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... fourth week. TBARS values also increased during this period. The total aerobic and psychotropic bacteria...”Acessar documento
Dissertação
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“..., emotional control, and the processing of sensory and bodily signals associated with internally generated...”
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Artigo
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“... microbiologically and physicochemical and sensory quality suitable for consumption. In case of UHT milk, there are...”
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Artigo
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“... during the dry-curing process. This process increased protein, fat, ash content, and pH, with a decrease...”
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Artigo
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“... is devalued by the population due to the large presence of pimples in the muscle. The processing of this fish...”
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Dissertação
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“... properties. Although this processing decreases the amount of lycopene in guava juice, the consequent higher...”
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Dissertação
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“... related to sensory processing, mainly during REM sleep. We found that synaptic plasticity-related proteins...”
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Tese
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“...-chemical properties, microbiological, and sensory characteristics were assessed. As the myopathy increased...”
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Artigo