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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
value decrease » volume decrease (Expand search), rate decrease (Expand search), waste decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
content value » concept value (Expand search), content volumes (Expand search), monument value (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
value decrease » volume decrease (Expand search), rate decrease (Expand search), waste decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
content value » concept value (Expand search), content volumes (Expand search), monument value (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
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“... to 171 nm); this is contrary to the usual assumption that higher content in oil results in higher values...”
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Article
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“...After harvest, plants remain living organisms with the capacity to carry out metabolic processes...”
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“... were transcribed, stored, coded and analysed following the steps for conventional content analysis...”
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“...- Nernstian slope. The addition of 5 and 10 mM RuCl3 to the growth solution led to a decrease in the slope...”
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“... moisture content and water activity were high in the initial stage of storage, but they decrease with...”
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Article
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“... de tendencia central e dispersão. Na validação do APP, foram calculados Content Validity Ratio (conteúdo...”
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Doctoral thesis
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“..., the mechanical resistance of the soil–sludge–cement mixtures decreases as the WTS content increases...”
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“... showed the lowest antioxidant activity after applying the different culinary processes. Microwave...”
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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