Search alternatives:
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
increase food » increase blood (Expand search), increase bond (Expand search), increases blood (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
increase food » increase blood (Expand search), increase bond (Expand search), increases blood (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
1
2
3
4
5
6
7
8
9
10
11
“... be used to understand increases and decreases in mycotoxin levels in foods, on the basis that...”
Access document
Access document
Article
12
13
Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
Subjects:
“...High-pressure processing...”Access document (1)
Access document (2)
Article
14
“... nm). The increase of the oil:water ratio lead to a decrease of Hd for the non-ionic nanoemulsions (from 341...”
Access document
Access document
Article
15
“.... Moreover, these changes increase the bio accessibility of bioactive compounds present in the food matrix...”
Access document
Access document
Article
16
17
18
Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
Access document
Access document
19
20