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juice decreases » use decreases (Expand search), life decreases (Expand search)
decrease juice » decrease due (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease of » decrease in (Expand search)
of mapa » of maps (Expand search), of map (Expand search), of mapk (Expand search)
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“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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“... Coefficient. Results – The percentage of repetitions decrease with 99mTechnetium (Tc)-Tetrofosmine, delayed...”
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“... week, at 60% of maximal HR (heart rate). There was a decrease in diastolic blood pressure (–10.1...”
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“... a significant decrease in noradrenaline concentration as well as AChE activity in the cauda epididymis with...”
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8
“... system (IPS) for juice production. All practices adopted in the plots were documented in a field book...”
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“...ABSTRACT This study evaluated the stability of cashew apple juice in powder, dehydrated in spouted...”
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“...The aim of this study was to produce strawberry juice with reduced added sugar content, use the...”
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“... efficient ferment preparation. A significant decrease in the yeast numbers in the juice was observed when...”
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“..., which is responsible for quality degradation of fruit juices. A. acidoterrestris has become an important...”
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“... juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units...”
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“... by centralizing the actions. A decrease in export of orange juice from 2007 (2.07 10(6) t) to 2008 (2.05...”
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18
“... passion fruit juice and analyse its sensory acceptability. Passion fruit was cultivated under organic...”
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“... passion fruit juice and analyse its sensory acceptability. Passion fruit was cultivated under organic...”
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20
“... as a solution to inactivate pathogenic agents and to extend the shelf-life of juice products. However...”
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