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general properties » textural properties (Expandir a busca), material properties (Expandir a busca), spectral properties (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease general » increase general (Expandir a busca), decreased mineral (Expandir a busca), decrease renal (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
general properties » textural properties (Expandir a busca), material properties (Expandir a busca), spectral properties (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease general » increase general (Expandir a busca), decreased mineral (Expandir a busca), decrease renal (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
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“... or minimally processed food products. Thus, research has focused on processes that assure safe products without...”
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Dissertação
2
“... it tended to decrease after 6-mo storage. In sensory descriptive analysis, browning and turbidity was...”
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Artigo
3
“... variable, but in general no significant differences were found after the incorporation of nisin. The...”
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Artigo
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“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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Artigo
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“... and especially in the food industry. Since they produce bioactive compounds such as proteins...”
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Tese
13
“... higher amounts of tannic acid and pH values resulted in films with better general properties, notably...”
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Tese
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