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l decrease » _ decrease (Expand search), α decrease (Expand search), or decrease (Expand search)
of processing » and processing (Expand search), of process (Expand search)
decrease not » decrease akt (Expand search), decrease at (Expand search), decrease on (Expand search)
not decrease » not increase (Expand search), and decrease (Expand search), the decrease (Expand search)
decrease of » decrease in (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), or decrease (Expand search)
1
“... not obtain pregnancy, there was a statistically significant decrease in progressive motility...”
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“... drylands do not refer to the expansion of existing deserts. It is known, however, that they are widespread...”
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“... processing solution. Lengthening of the cascade leads to a decrease in the maximum substrate conversion while...”
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7
“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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8
“... several months of no exposure to the language. Surprisingly, proficiency did not decrease during this...”
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9
“..., considering infant and young child feeding (IYCF) indicators and food processing. The infant feeding practices...”
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10
“... operational phases. During the first two phases, the decrease in the biomass robustness occurred, but...”
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“...Flint corn processing method [coarse ground corn (CGC; 3.2 mm average particle size) or steam...”
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“... p38 (p-p38) protein and superoxide anion generation (SAG), two important players in the processing of neuropathic pain...”
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16
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... of pathogen, including L. monocytogenes, to foods during processing. Differences observed on extend of product...”Access document
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“... deterioration, during the crop and processing, leading to the decrease of the storage period. The present work...”
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19
“... pH, storage, food processing conditions, can be degraded leading to the consequent loss of bioactivity...”
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20
“... an experimental design to select tucupi processing (fermentation and cooking times) as a function of residual...”
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