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decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid increase (Expand search), brazil decrease (Expand search), taping decrease (Expand search)
oil processing » gel processing (Expand search), signal processing (Expand search), visual processing (Expand search)
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decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid increase (Expand search), brazil decrease (Expand search), taping decrease (Expand search)
oil processing » gel processing (Expand search), signal processing (Expand search), visual 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 oil » decrease il (Expand search), decreases soil (Expand search), decrease milk (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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“...Background: Obesity is rapidly becoming a worldwide epidemic that affects children and adults. Some...”
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“... decrease of the oil:water ratio lead to a decrease of Hd for the cationic nanoemulsions (from 198 to 135...”
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“... scrotal surface temperature by ∼5 ºC. There were marked decreases (P < 0.01) in sperm motility...”
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“... physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can...”
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“... release of oregano oil which are important to optimize microencapsulation of functional food ingredients....”
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“... properly atomized in the spray dryer. The increase in shear rate at the nozzle caused a decrease in PY and...”
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“...Microencapsulation allows bioactive compounds protection from external factors. Innovation in food...”
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