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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
food properties » wood properties (Expand search), and properties (Expand search)
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decrease or » decrease of (Expand search), decrease on (Expand search), decrease toc (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
food properties » wood properties (Expand search), and properties (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease toc (Expand search)
1
“...Severe food restriction (FR) impairs cardiac performance, although the causative mechanisms remain...”
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Article
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4
“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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5
6
“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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Article
7
“...Food industry is focused on the development of novel functional foods containing health promoting...”
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8
“...; however, a decrease occurred with the application of the treatments, when compared to the control...”
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Article
9
“...-δ in the first 30 s after the application of the pulse, followed by a decrease 1 min after pulsation. This...”
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Article
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13
“... a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease...”
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Article
14
“... similar appearance to those immediately after treatment. A significant decrease in water activity...”
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Article
15
“... decrease in setback and breakdown viscosity after irradiation suggested an indication that it may...”
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Article
16
“... or minimally processed food products. Thus, research has focused on processes that assure safe products without...”
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Master thesis
17
“... it tended to decrease after 6-mo storage. In sensory descriptive analysis, browning and turbidity was...”
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Article
18
“... (mainly in rocket and spinach), while after drying, there was a significant decrease. A positive effect...”
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Article
19
“... from cheeses. Various organic acids were used to decrease pH down to approximately 3. In a preliminary...”
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Article
20
“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
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