Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
order processing » powder processing (Expand search), word processing (Expand search), power processing (Expand search)
decrease order » decrease burden (Expand search), decreases under (Expand search), decrease treg (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
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food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
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and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
order processing » powder processing (Expand search), word processing (Expand search), power processing (Expand search)
decrease order » decrease burden (Expand search), decreases under (Expand search), decrease treg (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 and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
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“..., immediately, 3, 7 and 12 h after the application of the surfactants. The experiments along 12 h post...”
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“.... Among these technologies is high pressure processing (HPP), which is a non-thermal food preservation...”
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9
“... and weight) were not significantly different amongst treatments, after 2 years of TBT exposure. Thus...”
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10
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Article
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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12
“... pH, storage, food processing conditions, can be degraded leading to the consequent loss of bioactivity...”
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“... processes such as cutting, peeling and slicing, but preserve characteristics of a fresh food. When processed...”
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Master thesis
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“... practice that was originated from sun drying items of food in order to preserve them to be consumed during...”
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Master thesis
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“... in the food production process, identifying the process control points in the production process and the...”
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Bachelor thesis
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