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 on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of 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 on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
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“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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Article
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“... ink with a decrease of only 2.4% in conductivity. Moreover, adding liquid metal enables stretchability...”
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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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7
“... death (PCD) process that is inhibited by cycloheximide, is accompanied by structural and biochemical...”
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Article
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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 process caused a decrease in the pH value, swelling power, and pasting properties. Photooxidation...”
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Article
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“... structural and functional properties of the individualized domains of CelE2. Thermostability analysis...”
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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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