Showing 1 - 20 results of 2,880 for search '(( decrease l decrease and processed ) OR ( decrease food decrease decrease after ))*', query time: 1.02s Refine Results
1
Published 2023
... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...
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2
Published 2015
... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...
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5
Published 2020
...), which is significant in terms of biodiversity and economic contribution to the VMD as it is one of the...
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7
Published 2019
... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...
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8
... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...
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9
Published 2014
... hours later and after 1-week to 3-month treatments, blood was collected for determination of glycemia...
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11
Published 2014
... of allicin in the products was evaluated immediately after processing and at 45-day intervals during 180 days...
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12
...The study aimed to assess bioactive compounds and polyphenoloxidase activity of minimally processed...
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13
...The study aimed to assess bioactive compounds and polyphenoloxidase activity of minimally processed...
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15
Published 2021
... processing method on corrosion and tribocorrosion behaviour were studied. Composites processed by PM lost the...
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17
Published 2017
... softness and spreadability (decrease of G , G and apparent viscosity and an increase of tan and melting...
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18
Published 2023
...Blankets based on blends with different PAN/lignin ratios (10 and 50% wt. of lignin) were processed...
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