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quality properties » stability properties (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (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)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
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decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
quality properties » stability properties (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (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)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
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“... antioxidant, antitumor and anti-inflammatory properties. Objective: This study aimed to evaluate the effects...”
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Master thesis
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“... lipid profile of bologna. The acceptance and sensorial profile of mortadella were not impaired by the...”
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Doctoral thesis
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“... quality of life of individuals. Available therapies, in some cases, do not have a satisfactory therapeutic...”
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Master thesis
12
“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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Master thesis
13
“... affect the chemical properties proximate the mixture, resulting in a decrease in humidity, lipids, fibers...”
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Master thesis
14
“... wheat dough and on technology and nutritional biscuit quality. The effect of replacing part of the wheat...”
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Master thesis
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“..., um ótimo índice de qualidade nutricional lipídica, quantidades significativas de cinzas, vitamina...”
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Master thesis
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