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at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (Expand search)
decrease cooking » decrease flooding (Expand search), decrease lodging (Expand search), decrease owing (Expand search)
cooking effects » coupling effects (Expand search), doping effects (Expand search), opposing effects (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 at » decrease akt (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (Expand search)
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“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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“...), which is significant in terms of biodiversity and economic contribution to the VMD as it is one of the...”
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Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Access document
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
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“...Cooking loss...”Access document (1)
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Subjects:
“...extruded pasta; mixture of wheat and soybean; cooking losses...”
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