Search alternatives:
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease life » decrease liver (Expand search), increase life (Expand search), decreases liver (Expand search)
life decrease » life decreases (Expand search), life decreased (Expand search), life increase (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
during effect » enduring effect (Expand search), curling effect (Expand search), pouring effect (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease life » decrease liver (Expand search), increase life (Expand search), decreases liver (Expand search)
life decrease » life decreases (Expand search), life decreased (Expand search), life increase (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
during effect » enduring effect (Expand search), curling effect (Expand search), pouring effect (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
1
“...), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin...”
Access document
Access document
Article
2
3
“... interaction of plant extracts with the food product, which may prevent or reduce deterioration and improve the...”
Access document
Access document
Master thesis
4
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... parameters. Specifically, it was intended to study the effect on the quality and storage stability...”Access document
Master thesis
5
“... in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and...”
Access document
Access document
Article
6
“... effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies (Viola...”
Access document
Access document
Article
7
“... products and the application of food reformulation strategies based on salt/animal fat partial or total...”
Access document
Access document
Doctoral thesis
8
9
10
11
12
13
14
15
16
17
18
19
20
“... display significant antioxidant and anti-hepatocellular carcinoma activities. However, during the...”
Access document
Access document
Article