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decrease during » increase during (Expand search), increases during (Expand search), disease during (Expand search)
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decrease cells » decrease cell (Expand search), decreases cell (Expand search), decrease costs (Expand search)
cells decrease » cells decreases (Expand search), cells increase (Expand search), cells increases (Expand search)
decrease may » decrease at (Expand search), decrease by (Expand search), decrease human (Expand search)
may decrease » may increase (Expand search), can decrease (Expand search), to decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
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1
“... physiologically displays cytoplasmic droplets (CDs) in the flagellum that may benefit cell exchange during...”
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Article
2
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“...The addition of conjugated linoleic acid (CLA) during in vitro maturation (IVM) decreases the...”
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3
“... to monitor morphological changes of activated sludge during an aerobic granulation process. This could...”
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4
“... during the early natural habitat recovery. We hypothesized that collapse would induce a decrease...”
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5
“... antisecretory action via local and systemic routes and a significant decrease in the total gastric acid content...”
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6
“... of E. coli biofilm growth. The decrease in bacterial biomass after 12 h of incubation indicates active type...”
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7
8
“... pain, while avoiding unnecessary contact during restrictive periods. Purpose: This study aims...”
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11
13
“... as a process that has to be understood over time. The decreases in OSP, AC and CC, and the increases in ILO may...”
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14
“... influence of ultrasound during the process of synthesis of different apatite phases. Three phases of apatite...”
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15
16
“... a decrease in coherence during practice, while the other indicatesan increase in coherence throughout...”
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17
“... a decrease in coherence during practice, while the other indicates an increase in coherence throughout...”
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18
“...Collective cell migration is a widespread biologic process that is crucial not only during...”
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19
20
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Access document
Master thesis