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flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (Expand search)
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and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
whey » when (Expand search), why (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
whey » when (Expand search), why (Expand search)
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“... structure and gene flow at a fine-spatial scale is key for adequate management of species with small and...”
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Conference object
2
“... to carcinogenesis. AIM To evaluate the effects of TNFR1 and TNFR2 downregulation in AGS cells treated with H. pylori...”
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Article
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“..., PI staining, flow cytometry, and transwell assays, respectively. The expression levels of proteins involved...”
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Article
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“.... This study aimed to produce ice cream with milk powder (MP) replaced by WP (MP/WP), decrease the...”
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Article
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“.... This study aimed to produce ice cream with milk powder (MP) replaced by WP (MP/WP), decrease the...”
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Article
9
“... evaluated, with and without whey application, with an equivalent of 40 mg N dm−3. Soils were incubated...”
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Article
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11
“... to determine alterations in egg white foam stability in fresh eggs, and in eggs coated and non-coated with...”
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Article
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“... that all formic, acetic and propionic acids have induced whey protein gelation. However, this process...”
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Master thesis
14
“... problems in whey powder are: sticking and caking during production and storage, which lead to decrease...”
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Article
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“... and whey protein - and stored under refrigeration (0 °C, 90% HR) during 6 months. The shell color...”
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Article
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