Search alternatives:
effective properties » bioactive properties (Expand search), effective potential (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (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 toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
Showing 1 - 20 results of 317 for search '(( decrease food decrease effective properties ) OR ( decrease toc decrease decrease after ))*', query time: 1.09s Refine Results
1
Published 2017
Subjects: “...Antioxidant Properties...”
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3
Published 2017
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Master thesis
7
Published 2022
“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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9
Published 2017
“...: Dehydrated garlic is an importance spice in pre-cooked and processed food products, but studies...”
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Article
10
Published 2016
“.... A significant decrease (p < 0.05) in counts of 3.33log CFU/ml was observed after 10 minutes (139...”
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Master thesis
16
Published 2020
“... to colour changes, as darker juice (decrease in lightness and increase in redness) was produced after...”
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Article
17
Published 2022
“... antioxidant capacity has started to decrease considerably after four months of storage. Cooking process...”
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Article
18
Published 2018
“... similar appearance to those immediately after treatment. A significant decrease in water activity...”
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Article
19
Published 2009
“... lard exhibited lower consistency after reaction with both lipases, and this decrease was more...”
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Article
20
Published 2009
“... from cheeses. Various organic acids were used to decrease pH down to approximately 3. In a preliminary...”
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Article
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