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migration decrease » vibration decreases (Expand search), maturation decreases (Expand search), modulation decrease (Expand search)
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decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
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decrease wheat » decreases wheat (Expand search), increase wheat (Expand search), decrease when (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)
migration decrease » vibration decreases (Expand search), maturation decreases (Expand search), modulation decrease (Expand search)
wheat processing » heat processing (Expand search), threat processing (Expand search), meat processing (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease wheat » decreases wheat (Expand search), increase wheat (Expand search), decrease when (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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“...Abstract Protein enrichment of bakery products not only improves protein ingestion, but also...”
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“... seen: a fast decay (40−60 ps) at short wavelengths, which becomes a rising component at longer...”
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Effects of short V. Long term migration on the eating patterns: the case of Portuguese University...
“..., sopa de vegetais e carne vermelha. A frequência de consumo de snacks, fast food e refeições...”Access document
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“... no great variation from the traditional composting, not degrading the organic matter faster, but generating...”
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“... efficiently targeted PIK3CA, triggering an efficient gene silencing and a decrease on cellular viability...”
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“... belongs to the top nine of most allergenic foods, among milk, eggs, shellfish, tree nuts, peanuts, wheat...”
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“... commercialization, due to its high perishability, and through its processing, where there is generation of residues...”
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“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
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