Search alternatives:
decrease structural » delineate structural (Expand search), decrease striatal (Expand search), reuse structural (Expand search)
structural process » structural properties (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (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 can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » and decrease (Expand search), can increase (Expand search), to decrease (Expand search)
decrease structural » delineate structural (Expand search), decrease striatal (Expand search), reuse structural (Expand search)
structural process » structural properties (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (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 can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » and decrease (Expand search), can increase (Expand search), to decrease (Expand search)
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“... death (PCD) process that is inhibited by cycloheximide, is accompanied by structural and biochemical...”
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Article
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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Subjects:
“...Processamento Tecnológico de Alimentos; Microbiologia de Alimentos...”
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Article
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“... also positive aroma notes without changing wine typicity. The preservation process is explained by the...”
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“...Photooxidation is one of the green technologies that can be used to modify starch. This process...”
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Article
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“...-binding modules (CBMs), Ig-like, FN3-like, and Calx-β domains, which can influence the enzyme activity...”
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Article
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“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
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Master thesis
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Processo de secagem da goma de cajueiro (Anacardium occidentale L.) e suas propriedades tecnológicas
“... gum in various sectors and for their structural similarity to the gum arabic, has been suggested...”Access document
Master thesis
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“.... No trato gastrointestinal (TGI), o processo de envelhecimento pode provocar alterações morfofuncionais...”
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Doctoral thesis