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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease ligand » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease lodging (Expandir a busca)
ligand decrease » and decrease (Expandir a busca), ligand release (Expandir a busca), ligands increased (Expandir a busca)
food processed » food processing (Expandir a busca), and processed (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 574 para a busca '(( decrease of decrease food processed ) OR ( decrease ligand decrease decrease after ))*', tempo de busca: 0,76s Refinar Resultados
1
Publicado em 2015
“... also administered 2 and 24 h after induction. Rats from the non-colitis and non- treated colitis groups...”
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Artigo
4
Publicado em 2021
“...-inducing ligand (TRAIL) were detected by ELISA. High mobility group box 1 (HMGB1) was determined by qPCR...”
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Artigo
6
Publicado em 2005
Assuntos: “...food technology...”
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Artigo
7
Publicado em 2005
Assuntos: “...Passiflora edulis; food technology; organic products; clarification...”
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Artigo
10
Publicado em 2014
“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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Artigo
11
Publicado em 2011
“...The consumer by fresh food such as fruits has increased in the last decades and the minimally...”
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Artigo
12
Publicado em 2014
“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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Artigo
15
Publicado em 2022
“... in probiotic microorganisms applied to dairy products. Probiotics are affected by several factors that decrease...”
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Artigo
20
Publicado em 2009
“...Edible coatings associated to minimally processed fruits are conducted mainly to reduce water loss...”
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