Assuntos: “...Ores (Decrease)...”
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“... are alloying additions or are added as oxides to form a dispersion. The alloys can also be coated with...”
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“...) at 28 °C. At middle-exponential phase 2% glucose (YEPGD) and/or 5 μg/mL TiO2-NP stock solution were added and cells...”
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“... at a concentration of 1×106 cells/mL and activated by concanavalin A. Tau and TauCl were added at 1, 10, and 100...”
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“... H9c2 cardiomyoblast cells. Materials and Methods. Bark extracts of these plants (1 and 25 μg/mL) were added 3 hours...”
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“... relevance in the current pandemic scenario, as they can be added to several other stressors that, together...”
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“... microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health...”
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“... microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health...”
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“... essential oils provided a decrease in the lipidic oxidation until the 9th day, without difference between...”
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“... was to compare the intra operative portal pressure decrease and esophageal varices behavior and...”
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“... increase in soil negative charge in the applied zones, and to the short permanence of anions of added...”
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“... on imported ones and to decrease the negative environmental impact of wastes accumulation. Plastics are...”
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“...Semen cryopreservation is responsible for decrease the gamete fertility, due to structural and...”
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“... sobre o EVA® (Economic Value Added), uma ferramenta que começa a ser aceita pela comunidade empresarial...”
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“... cryoprotectant properties. This study aimed to test di erent concentrations of egg yolk added to the coconut milk...”
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“...: Application of pure ice or wetted ice led to a greater decrease in skin surface temperature compared with...”
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“... since some compounds are related to have a high antioxidant activity, which decreases the development...”
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“... compounds are related to have a high antioxidant activity, which decreases the development of deteriorating...”
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“... intervention to reduce added salt during cooking changed knowledge, attitudes and behavior (KAB) towards salt...”
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“... pH and decrease the protein content of the elaborated products, besides obtaining formulations with...”
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