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decrease statins » disease statins (Expand search)
statins decrease » statins increase (Expand search), skins decrease (Expand search), strain decrease (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search), rapidly decrease (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)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
decrease statins » disease statins (Expand search)
statins decrease » statins increase (Expand search), skins decrease (Expand search), strain decrease (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search), rapidly decrease (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)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
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“...High-pressure processing...”Access document (1)
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“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... promoted a growing interest in these applications, especially with concern to their potentialities for food...”
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