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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
food properties » wood properties (Expand search), and properties (Expand search)
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decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
food properties » wood properties (Expand search), and properties (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not decrease » not increase (Expand search), and decrease (Expand search), the decrease (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
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“...; however, a decrease occurred with the application of the treatments, when compared to the control...”
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Article
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“... from cheeses. Various organic acids were used to decrease pH down to approximately 3. In a preliminary...”
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Article
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“..., or symbiotic food supplementation on mineral composition, histomorphometry, and bone biomechanical properties...”
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Article
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“..., or symbiotic food supplementation on mineral composition, histomorphometry, and bone biomechanical properties...”
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Article
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“... decrease in setback and breakdown viscosity after irradiation suggested an indication that it may...”
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Article
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“... suggesting that YPE did not affect pear pomace technological properties. Thermal treatment also did not alter...”
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Article
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Subjects:
“...EVA. gamma irradiation. food irradiation. electric wires....”
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Master thesis
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Produção e caracterização de filmes ativos de TPS/PBAT adicionados de curcumina por extrusão reativa
Subjects:
“...Food - Packaging...”Access document
Bachelor thesis
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“... responsible for food spoilage, maintaining food properties. The quick and specific detection of pathogenic...”
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