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decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion decrease (Expand search)
decrease suture » decreases seizure (Expand search), decrease sucrose (Expand search)
suture patterns » future patterns (Expand search), structure patterns (Expand search), texture patterns (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (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)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion decrease (Expand search)
decrease suture » decreases seizure (Expand search), decrease sucrose (Expand search)
suture patterns » future patterns (Expand search), structure patterns (Expand search), texture patterns (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (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)
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“..., their ability, to inhibit the adhesion of several food pathogens (Escherichia coli, Salmonella...”
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“... patterns. CONCLUSIONS. Although beneficial effects have been observed on clinical observation and...”
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Article
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“..., microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify...”
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Article
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“...Abstract This study determines the possibility of using spread (SC) and compound chocolate...”
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Article
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“...; age- and sex-matched). Patients in the intervention group consumed a food powder supplement (100...”
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Article
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“...Dissertation to obtain a Master Degree in Molecular Genetics and Biomedicine...”
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Master thesis
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“... local production of chemokines and in a decrease of the neutrophil infiltrate. Further studies are...”
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Doctoral thesis
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“... - intervention on the menus, food portions, nutritional and food quality; 3) Nutrition education and literacy...”
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“... observed in BWOs and a gradual decrease in STOs over time, enhancing lubrication, while BWOs recorded...”
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Article
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“...Post-harvest losses increase production costs and decrease supply to the final consumer. The main...”
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Master thesis
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“... contamination of food by contact with surfaces adhered by microorganisms. This adhesion, called biofilm, gives...”
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Master thesis