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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
foods processing » food processing (Expand search), wood processing (Expand search), blood processing (Expand search)
decrease foods » decrease food (Expand search), decreases food (Expand search), decreased food (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
decrease on » decrease of (Expand search), decrease and (Expand search), decrease toc (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
1
“... and stored for six months under freezing and vacuum conditions, respectively. After processing and...”
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Article
2
“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Article
3
“..., in order to calculate the ingested foods, by the level of processing of the food: fresh, minimally...”
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Article
4
Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
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Master thesis
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“... of Enterobacteriaceae after 24 h of colonic fermentation, in addition to decrease the pH values and increase the...”
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Doctoral thesis
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“... ascorbate peroxidase activities. S.O.D. activity increased up to 280% after U.S. processing...”
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Article
12
“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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Master thesis
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14
“... cooling temperatures. After 0, 10, 30, 60, 90, 120 and 150 days, it was verified the content of moisture...”
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Master thesis
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“... (1 and 2) were used to concentrate anionic and cationic peptides, respectively. After EDUF separation...”
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Article
18
“.... In the assays in cheese-based broth containing TVEO at 1.25 μL/mL after 24 h, a decrease of approximately...”
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Master thesis
19
“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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