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flow processing » flour processing (Expand search), flow process (Expand search), flow processes (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (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), of decrease (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (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)
flow processing » flour processing (Expand search), flow process (Expand search), flow processes (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (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), of decrease (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (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)
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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
12
“...High melanin concentrations in dark skins can negatively affect results in light-based diagnostics...”
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Doctoral thesis
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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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