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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 further » increase further (Expand search), disease further (Expand search), decrease the (Expand search)
further decrease » further increase (Expand search), faster decrease (Expand search), the 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)
gel processing » gel process (Expand search), signal processing (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (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)
1
“..., firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The...”
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Article
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“...Os doces e geleias de frutas estão presentes no dia-a-dia dos brasileiros, em todos os estados...”
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Doctoral thesis
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“... to homogeneity using acetone precipitation followed by anion exchange and gel filtration chromatography and...”
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Article
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“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Master thesis
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Subjects:
“...polyacrylamide gel electrophoresis...”
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Article
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“... axonal localization of translational machinery allows new proteins to be rapidly and locally synthesized...”
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“... deteriorated rapidly and developed severe cerebral edema and herniation within 24 hours. A decompressive...”
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17
“... lisozima, conalbumina e ovalbumina da clara. O gel de pectina de alto teor de grupos metoxila...”
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Doctoral thesis
18
“... for further work lies in the rapidly evolving digitalization and application of AI in organizations and...”
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19
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... enriched phase. Further increases in the LBG concentration led to a decrease in the gel strength. The...”Access document
20
“... by Ir results in a decrease of Tc,onset from ~50 K (x = 0) to ~30 K (x = 0.10). Further addition of Ir (x > 0.10...”
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