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in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
l decrease » α decrease (Expand search), to decrease (Expand search), or decrease (Expand search)
iron based » carbon based (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
l decrease » α decrease (Expand search), to decrease (Expand search), or decrease (Expand search)
iron based » carbon based (Expand search)
1
“... a decrease in the fraction of soluble iron and mobilised arsenic as structural Al increased. The expected...”
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Doctoral thesis
2
“...In the present study we evaluate the effect of superparamagnetic iron oxide nanoparticles (SPIONs...”
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Article
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“... are used based on iron salts or aluminum, however, the most used are the aluminum base. To replace the...”
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Bachelor thesis
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“... and volume, respectively were observed. It is also proposed a management guide based on the simulation...”
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Master thesis
11
“... Trust. This article is based upon work from COST Action CA20121, supported by COST (European Cooperation...”
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Other
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“... environment and to the human health. The application of sulfate radical-based advanced oxidation processes...”
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Article
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“... of distribution, while others decrease theirs, or they end up disappearing. These strong changes are responsible...”
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Article
17
“... greater than in shoot, in Macaca, S. microdontum, SMIC148-A and Dakota Rose clones, respectively. Based...”
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Doctoral thesis
18
“... slight decrease in values, significant differences were not demonstrated in the analyzes from the...”
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Master thesis
19
“... antioxidants may extend shelf life and decrease the use of preservatives in foods. Based upon this theoretical...”
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Master thesis
20