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quality properties » stability properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
quality properties » stability properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“...-014/2008), e seguiu as normas propostas pelo “Guide for the Care and Use of Laboratory Animals...”
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Dissertação
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“... gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC...”
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Artigo
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“.... Lipid content, lipid profile and acrylamide levels were quality parameters that were not affected by HPP...”
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Dissertação
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“...% (in DM), respectively. The concentration process reduced the lipid content and increased the binding cations capacity...”
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Dissertação
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“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Dissertação
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“... increased. In addition, the replacement of pork back fat by oleogel reduced the fat content and improved the...”
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Tese
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“... (F1). The flour beer wort showed low levels of moisture and carbohydrates, increased rates of ash, fiber...”
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Dissertação
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“... composition, physico-chemical and technological properties of the residue of guava, peel and seed, as well...”
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Dissertação
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“...) and striatum (CPE) were dissected for neurochemical assays to investigate lipid peroxidation (TBARS...”
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Dissertação
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“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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Dissertação
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese