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Showing 1 - 20 results of 445 for search '(( decrease in decrease chemical profile ) OR ( decrease of decrease and decrease ))~', query time: 1.31s Refine Results
1
Published 2017
“... in immunological parameters associated with in vivo physiopathological features. METHODS Chemical profiles from UGB...”
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2
Published 2017
“... to determine the chemical profile of virgin coconut oil. The analysis of the main components showed that...”
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3
Published 2019
“..., volatile composition and sensory profile. The fining agents were used at the minimum (D1) and maximum...”
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4
Published 2021
“..., the samples were tested for nutritional parameters, fatty acids profiles and tocopherols contents. The...”
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6
Published 2021
“...This study aimed to evaluate the chemical composition and fatty acid (FA) profile of chopped forage...”
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7
Published 2021
“...This study aimed to evaluate the chemical composition and fatty acid (FA) profile of chopped forage...”
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8
Published 2015
“...The objectives of this trial were to evaluate the fatty acid profile, chemical composition, and...”
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10
Published 2018
“... drug on N-glycosylation with an increase in complex glycans and a decrease in high mannose. However...”
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11
Published 2014
“...) pulp bacuri volatile compounds profile. The pulp was diluted bacuri homogenized and pasteurized...”
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Master thesis
13
Published 2024
Subjects: “...Health sciences, Medical and Health sciences...”
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14
Published 2021
“... (Lamiaceae), as well as on phenolic profile and bioactivity (antioxidant and enzyme inhibition capacities...”
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16
Published 2015
“... different forms of Hg share the same toxic chemical entity and, thus, neurotoxicity depends mainly on the...”
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Master thesis
17
by Ramella
Published 2023
“... treatments with olive, canola, and soy oils affected the VOCs profile, which influenced the sensory...”
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Doctoral thesis
19
Published 2017
“... effects of the net, apples were collected and analysed for their chemical characteristics (total phenols...”
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20
Published 2008
“... size is maximum in the duricrust (>125 lm) and decreases progressively upward into the yellow...”
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