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warming decreases » walking decreases (Expand search), warming increases (Expand search), earnings decreases (Expand search)
decrease warming » decrease walking (Expand search), increased warming (Expand search), decrease during (Expand search)
flow processing » flour processing (Expand search), flow process (Expand search), flow processes (Expand search)
decrease loss » decrease costs (Expand search), decrease low (Expand search), decrease blood (Expand search)
loss decrease » loss decreases (Expand search), to decrease (Expand search), not decrease (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
warming decreases » walking decreases (Expand search), warming increases (Expand search), earnings decreases (Expand search)
decrease warming » decrease walking (Expand search), increased warming (Expand search), decrease during (Expand search)
flow processing » flour processing (Expand search), flow process (Expand search), flow processes (Expand search)
decrease loss » decrease costs (Expand search), decrease low (Expand search), decrease blood (Expand search)
loss decrease » loss decreases (Expand search), to decrease (Expand search), not decrease (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
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“... of processing parameters (pressure, solution flow, anti-solvent flow and concentrations of PHBV and SO) on the...”
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Article
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“... with 5% probability, indicating a 45% mass loss, 29% decrease in leaf number, and 43% decrease in wet...”
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Master thesis
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“... acceptance. This work aimed to evaluate the decrease of the “beany” flavour and of raffinose, stachyose and...”
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Article
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