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decrease grain » decreased brain (Expand search), decreases brain (Expand search), increase grain (Expand search)
increase break » increase breast (Expand search), increased breast (Expand search), increases breast (Expand search)
break decrease » urea decrease (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 not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not increase » and increase (Expand search), an increase (Expand search)
decrease grain » decreased brain (Expand search), decreases brain (Expand search), increase grain (Expand search)
increase break » increase breast (Expand search), increased breast (Expand search), increases breast (Expand search)
break decrease » urea decrease (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 not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not increase » and increase (Expand search), an increase (Expand search)
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“.... Furthermore, in the self-administration experiments previous stress exposure caused an increase in the break...”
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Article
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“... is the most reported one, but also defectrelated theories have been proposed. The phenomena are not yet...”
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Caracterização de placas de circuito impresso oriundas de telefones celulares e recuperação de cobre
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“...mechanical processing...”Access document
Master thesis
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“... significant decrease in tear break-up time during the acute episode. Group 1 showed more severe symptoms and...”
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Article
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“... at break was not affected. The presence of IL probably causes an increase in the separation between the...”
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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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“... in order to study the influence of oxygen flow on the crystallinity, microstructure, grain size and...”
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Conference object
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“.... A significant increase in mechanical resistance and decrease in distension of scleral tissue occurred after...”
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19
“... and WVP besides a decrease of about 30% in tensile strength, Young's modulus and elongation at break...”
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