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due processing » cue processing (Expand search), the processing (Expand search), pre processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease due » increase due (Expand search), decrease age (Expand search), decrease treg (Expand search)
decrease the » decreases the (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
due processing » cue processing (Expand search), the processing (Expand search), pre processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease due » increase due (Expand search), decrease age (Expand search), decrease treg (Expand search)
decrease the » decreases the (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“..., 17% lipid, 5% minerals and 0.3% red oxycarotenoids. Further, the biomass was used as an ingredient to feed...”
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Article
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“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
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Master thesis
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“...), umidade, oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (BNVT), cor CIE L* (luminosidade...”
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Master thesis
9
Dose-response effects of gamma irradiation on colour and antioxidant activity of wild Malva neglecta
“... by the ferricyanide/prussian blue assay, and lipid peroxidation inhibition by β-carotene/linoleate and...”Access document
10
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”Access document
Master thesis
11
“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Master thesis
12
“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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Master thesis
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“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Doctoral thesis
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“...Although it's a very popular product in the whole country due to its artisanal process and its...”
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Bachelor thesis
18
“... almond industry. Almond is linked to beneficial effects on health due to the presence of bioactive...”
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“... controle A oxidação lipídica não diferiu significativamente entre as amostras dos dois grupos A adição...”
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Master thesis