Showing 1 - 20 results of 1,418 for search '(( decrease in decrease flour processing ) OR ( decrease pro decrease decrease after ))*', query time: 0.83s Refine Results
1
Published 2025
...This study reported the repair of a periapical lesion after endodontic retreatment. A 42-year-old...
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2
... of isthmus throughout the entire extension of the root canals were prepared using ProDesign Logic CM (PDL...
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3
...Studies suggest that inflammation is a key factor in the pathogenesis of diabetes mellitus. Pro...
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6
... (RB; VDW GmbH, Munich, Germany) 40/.06 file in reciprocating motion or ProDesign Logic (PDL; Easy...
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8
Published 2017
... of strength training on pro-and anti-inflammatory cytokines, hematological markers and physical fitness...
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9
Published 2017
... ligature and then once daily for 11 days. The naive group had no manipulation. After this time-point, the...
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11
Published 2023
...-sensitive C-reactive protein, N-terminal pro-B-type natriuretic peptide (NT-proBNP), haptoglobin and ficolin...
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12
Published 2018
... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...
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13
Published 2018
... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...
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14
Published 2015
... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...
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15
Published 2019
... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...
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18
Published 2020
... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...
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19
Published 2019
... an alternative to decrease environmental impact generated during the elimination of fish processing residues...
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20
Published 2007
...Filmes de polietileno (PE) contendo aditivo pró-degradante à base de um composto de cobalto...
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