Search alternatives:
during properties » firing properties (Expand search), dyeing properties (Expand search), tuning properties (Expand search)
decrease decrease » decrease release (Expand search), decreases disease (Expand search), disease decreases (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease after » disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
during properties » firing properties (Expand search), dyeing properties (Expand search), tuning properties (Expand search)
decrease decrease » decrease release (Expand search), decreases disease (Expand search), disease decreases (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease after » disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
1
“...Severe food restriction (FR) impairs cardiac performance, although the causative mechanisms remain...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
2
“... similar appearance to those immediately after treatment. A significant decrease in water activity...”
Access document
Access document
Article
3
“... it tended to decrease after 6-mo storage. In sensory descriptive analysis, browning and turbidity was...”
Access document
Access document
Article
4
“... rectangular pulse of 10−5, 10−4, or 10−3 s. The changes on the viscoelastic properties of potato tissue during...”
Access document
Access document
Article
5
“... of polyphenol oxidase immediately after processing, being generally similar or higher during storage...”
Access document
Access document
Master thesis
6
“... (mainly in rocket and spinach), while after drying, there was a significant decrease. A positive effect...”
Access document
Access document
Article
7
“... natural or minimally processed food products. Therefore, research has focused on processes that assure...”
Access document
Access document
Article
8
9
10
11
“...Fungi are known to modify the properties of lignocellulosic materials during solid-state...”
Access document
Access document
Article
12
13
14
15
16
17
18
19
20