Buscas alternativas:
bacterial processing » bacteria processing (Expandir a busca), material processing (Expandir a busca), materials processing (Expandir a busca)
decrease bacterial » increase bacterial (Expandir a busca), decrease arterial (Expandir a busca), increased bacterial (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
bacterial processing » bacteria processing (Expandir a busca), material processing (Expandir a busca), materials processing (Expandir a busca)
decrease bacterial » increase bacterial (Expandir a busca), decrease arterial (Expandir a busca), increased bacterial (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
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“..., per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were...”
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Artigo
4
“..., a decrease in motility was observed after 108 and 168 h of storage (P < 0.05) in the group whose extender...”
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Artigo
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“... leptospires to evade detection. This study aims to compare three protocols for sample processing to optimize...”
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Artigo
7
“...-29b) to silence BACE1 expression and decrease Aβ levels, aiming to develop novel approaches to slow the...”
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8
“... by-product from processing of digested cashew apple (CJ) (20%, w/v) on the relative abundance of bacterial...”
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Tese
9
“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
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Dissertação
10
“... complement and lysozyme, which were activated 24 h after the bacterial challenge in control fish. A reduction...”
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Artigo
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“.... In the assays in cheese-based broth containing TVEO at 1.25 μL/mL after 24 h, a decrease of approximately...”
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Dissertação
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“... CFU/g, respectively. After the end of the cooking process it was a decrease in all parameters, such...”
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Trabalho de conclusão de curso
15
“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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Tese
16
“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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Tese
17
“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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Tese
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19
“... derived from the fruit processing industry, basically consisting of peels, seeds and stalks, and are...”
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Tese
20