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lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
the processed » the processes (Expand search), the process (Expand search), steel processed (Expand search)
decrease the » decreases the (Expand search), decrease of (Expand search)
decrease can » decrease and (Expand search), decrease at (Expand search), decrease on (Expand search)
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1
“...J). PON1 is a 43 kDa glycoprotein express in the liver and can be modulated by various external factors...”
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Master thesis
2
3
4
“... significant factor among the various physicochemical parameters. In the storage period a decrease in the...”
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Article
5
6
7
“... of these components. Due to the same occurrences, lipid content can also vary, modifying the bioactive...”
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Article
8
“...-camu podem ser usados como alimentos funcionais, para controle no perfil lipídico e não como alimento...”
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Master thesis
9
10
“... de membrana e peroxidação lipídica foram analisadas. No Experimento 4, sêmen de 3 garanhões (3 ejaculados...”
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Doctoral thesis
11
“... de espécies reativas de oxigênio, a capacidade antioxidante total e os níveis de peroxidação dos lipídeos...”
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Doctoral thesis
12
“... de estresse oxidativo, o grupo AZ apresentou os maiores valores da catalase, do hidroperóxido de lipídeo...”
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Doctoral thesis
13
“... have certain economic advantages. Edible mushrooms can be processed to obtain protein concentrates...”
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14
“.... Foram avaliadas cor, pH, capacidade de retenção e água, perda de peso por cozimento, maciez, oxidação lipídica...”
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Master thesis
15
16
“... of increased water temperature on the NPs’ efficiency in the toxicity removal or decrease of Hg-contaminated...”
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17
“... sensorial differences among the three formulations of fresh sausages. It was observed a decrease in WHC and...”
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Master thesis
18
“... showed the highest protein carbonylation (PC) levels and lipid peroxidation, accompanied by larger skin...”
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Doctoral thesis
19
“... as an ingredient to increase the elasticity, firmness and physical stability. As consumers seek processed foods...”
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Bachelor thesis
20
“... de ultraprocessados esteve associado ao aumento de carboidratos totais, amido, sódio, lipídeos totais, trans e poli...”
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Bachelor thesis