Search alternatives:
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
gel processing » gel process (Expand search), signal processing (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » the decrease (Expand search), or 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 gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
gel processing » gel process (Expand search), signal processing (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » the decrease (Expand search), or 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 gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
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“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Master thesis
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“... na resistência mecânica e na estabilidade dimensional da madeira. Houve formação do gel de TEOS entre as cadeias...”
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Master thesis
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“... processing conditions. Comparing the extracts of fermented, partially fermented and fully fermented beans...”
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Article
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“... laboratoriais. Após manifestarem alterações nos exames laboratoriais realizados (uréia e creatinina sangüíneas...”
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Master thesis
14
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Access document
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“... resistance to chemicals, flexibility and easy processing, these sandwich are extensively applied in the...”
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Article
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“... resistance to chemicals, flexibility and easy processing, these sandwich are extensively applied in the...”
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“... responsible for 33,6% of the global yield. Coffee's processing, like the processing of any other agricultural...”
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“... corresponded to diets containing corn silage (30%) and concentrate (70%) composed of corn, urea, mineral salts...”
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Article
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“.... The presence of 2 M urea resulted in a drastic decrease of the P-factors of the pressure-assisted cold...”
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“... thinning behavior and a typical soft-gel behavior, which was not affected by YPE enrichment, thus...”
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Article