Search alternatives:
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
flow decrease » flow increase (Expand search), not decrease (Expand search), or decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease on » decrease of (Expand search), decrease or (Expand search), decrease and (Expand search)
on steps » one steps (Expand search), of steps (Expand search), on step (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
flow decrease » flow increase (Expand search), not decrease (Expand search), or decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease on » decrease of (Expand search), decrease or (Expand search), decrease and (Expand search)
on steps » one steps (Expand search), of steps (Expand search), on step (Expand search)
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“... decrease, with a significantly lower number of searches since March 2021 and another downward turn in April...”
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Article
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“... high conductivity feedstocks (=15mS.cm-1), additional steps are required before loading, such...”
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Master thesis
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Subjects:
“...[en] POWER FLOW...”
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Doctoral thesis
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“... velocity and width depends on the dominant forces in the flow, which can cause both an increase or decrease...”
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Doctoral thesis
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“... causing decrease the net radiation and increase the flow of heat in the soil, thereby increasing the...”
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“... ◦C. To increase or to decrease in a controlled manner, the Ti and Ta content in the co-sputtered films, the Ti and...”
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Article
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“... separation of red blood cells as well as study their deformation under different flow conditions. The initial...”
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Master thesis
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“... of the amylopectin chains, led to changes in the properties of starches. Pressurization led to a decrease...”
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