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lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
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decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
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decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Article
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“...), umidade, oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (BNVT), cor CIE L* (luminosidade...”
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Master thesis
14
“... na regulação do sono, metabolismo de carboidratos e lipídeos, sendo suprimida quando há exposição a luz...”
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Master thesis
15
Dose-response effects of gamma irradiation on colour and antioxidant activity of wild Malva neglecta
“... by the ferricyanide/prussian blue assay, and lipid peroxidation inhibition by β-carotene/linoleate and...”Access document
16
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”Access document
Master thesis
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“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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Master thesis
19
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Doctoral thesis
20
“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Doctoral thesis