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release processing » celllase processing (Expand search), reflexive processing (Expand search), cellulase processing (Expand search)
decrease release » decreases disease (Expand search), decrease renal (Expand search), protease release (Expand search)
decrease can » decrease and (Expand search), decrease at (Expand search), decrease on (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
release processing » celllase processing (Expand search), reflexive processing (Expand search), cellulase processing (Expand search)
decrease release » decreases disease (Expand search), decrease renal (Expand search), protease release (Expand search)
decrease can » decrease and (Expand search), decrease at (Expand search), decrease on (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
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“... to provide a localized and long-term (6 months to 2 years) sustained release of the drug that can be used...”
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“...The study of sugar release kinetics is an essential step prior to developing new technologies...”
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“... can have a positive impact on the development of new systems and devices for biomedical applications...”
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Article
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“... Oddrun Samdal. A list of principal investigators in each country can be found at http://www...”
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Article
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“... degradation/loss during processing/storage. Material and process conditions are important...”
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“... pH, storage, food processing conditions, can be degraded leading to the consequent loss of bioactivity...”
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