Buscas alternativas:
decrease adhesion » increases adhesion (Expandir a busca), decrease asian (Expandir a busca), decreases aggression (Expandir a busca)
adhesion decrease » adhesin decreases (Expandir a busca), lesions decrease (Expandir a busca), abortion decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and effector » and effects (Expandir a busca), and effect (Expandir a busca), and effective (Expandir a busca)
decrease adhesion » increases adhesion (Expandir a busca), decrease asian (Expandir a busca), decreases aggression (Expandir a busca)
adhesion decrease » adhesin decreases (Expandir a busca), lesions decrease (Expandir a busca), abortion decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and effector » and effects (Expandir a busca), and effect (Expandir a busca), and effective (Expandir a busca)
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“..., their ability, to inhibit the adhesion of several food pathogens (Escherichia coli, Salmonella...”
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“..., microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify...”
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Artigo
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“...Abstract This study determines the possibility of using spread (SC) and compound chocolate...”
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Artigo
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“...; age- and sex-matched). Patients in the intervention group consumed a food powder supplement (100...”
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Artigo
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“...Dissertation to obtain a Master Degree in Molecular Genetics and Biomedicine...”
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Dissertação
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“... local production of chemokines and in a decrease of the neutrophil infiltrate. Further studies are...”
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Tese
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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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Artigo
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“...Post-harvest losses increase production costs and decrease supply to the final consumer. The main...”
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Dissertação
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“... contamination of food by contact with surfaces adhered by microorganisms. This adhesion, called biofilm, gives...”
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Dissertação
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“... for adhesion and biofilm formation on food contact surfaces when exposed to different culture media and...”
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Dissertação