Search alternatives:
increases physical » increase physical (Expand search), increased physical (Expand search), increasing physical (Expand search)
physical process » physical processes (Expand search), physical property (Expand search), physical fitness (Expand search)
food increases » food decreases (Expand search), bonds increases (Expand search), foods decreases (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease risk » decreased risk (Expand search), increase risk (Expand search), decrease in (Expand search)
risk decrease » risk decreases (Expand search), risk increase (Expand search), break decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
increases physical » increase physical (Expand search), increased physical (Expand search), increasing physical (Expand search)
physical process » physical processes (Expand search), physical property (Expand search), physical fitness (Expand search)
food increases » food decreases (Expand search), bonds increases (Expand search), foods decreases (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease risk » decreased risk (Expand search), increase risk (Expand search), decrease in (Expand search)
risk decrease » risk decreases (Expand search), risk increase (Expand search), break decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
1
2
3
4
5
6
7
8
“..., temperature and pH were studied. The removal of the dye increases with the decrease in the initial...”
Access document
Access document
Article
9
10
“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
Access document
Access document
11
12
13
14
15
16
17
18
19
“... of fabrication methods as well as the development of electrospun nanofibers for use in e.g. food engineering...”
Access document
Access document
Article
20