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novel processing » gel processing (Expandir a busca), oil processing (Expandir a busca), neural processing (Expandir a busca)
decrease novel » decrease model (Expandir a busca), decreased level (Expandir a busca), decreases over (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 258 para a busca '(( decrease in decrease novel processing ) OR ( decrease akt decrease food decrease ))*', tempo de busca: 0,97s Refinar Resultados
7
Publicado em 2020
“... bioenergy density (3.93-10.1 GJ m−3), juice processing residues have substantial values when compared with...”
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Artigo
8
Publicado em 2022
“...Increasing the cardinality of categorical variables might decrease the overall performance...”
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9
Publicado em 2016
“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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Artigo
10
Publicado em 2022
“... tion, and cost, while the techniques running behind the analog signal processing are still lagging...”
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Tese
12
Publicado em 2019
“... used to decrease the allergenicity of egg proteins, such as cooking, thermal processing, storage and...”
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13
Publicado em 2007
“... work was to study the ability of polysaccharides from different and novel sources to be used...”
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18
Publicado em 2019
Assuntos: “...High pressure processing...”
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Dissertação
19
Publicado em 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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Artigo
20
Publicado em 2018
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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Artigo
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