Search alternatives:
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid decrease (Expand search), rapidly increases (Expand search), rapidly increased (Expand search)
gel processing » gel process (Expand search), signal processing (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 urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid decrease (Expand search), rapidly increases (Expand search), rapidly increased (Expand search)
gel processing » gel process (Expand search), signal processing (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 urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
1
“..., firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The...”
Access document
Access document
Article
3
“...To produce jelly is a method of preserving food using heat and increasing osmotic pressure, which...”
Access document
Access document
Bachelor thesis
4
5
6
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
Access document
Access document
Master thesis
7
“... healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design...”
Access document
Access document
Article
8
9
“.... The presence of 2 M urea resulted in a drastic decrease of the P-factors of the pressure-assisted cold...”
Access document
Access document
Article
10
“... para a formação e fortalecimento de gel formado. O processamento por AP influenciou a estrutura secundária...”
Access document
Access document
11
12
“... for biochemical evaluation of AST, ALT, GGT, CK and urea. The organs of the animals were also removed...”
Access document
Access document
Bachelor thesis
13
“... ± 0.007% and 3.420 ± 0.002%, respectively. Freeze dried fruits presented significant decrease of aw, which...”
Access document
Access document
Bachelor thesis
14
15
16
“... de caseína e ureia (70:30) de forma a equivalerem à ingestão de dietas com 6,7, 9,1 e 11,5...”
Access document
Access document
17
“... g/g, respectivamente) e de formação de gel (mínima concentração de 8%). A fração grosseira exibiu maior viscosidade...”
Access document
Access document
Master thesis
18
“..., the milk casein is aggregate to form a gel, later cut when the separation thereof occurs. It is used...”
Access document
Access document
Master thesis
19
20
“... in the processing of goat yogurt. MF was evaluated in terms of microbiological, technological, physical...”
Access document
Access document
Doctoral thesis