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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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of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (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)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
1
“...Severe food restriction (FR) impairs cardiac performance, although the causative mechanisms remain...”
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Article
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5
“...-δ in the first 30 s after the application of the pulse, followed by a decrease 1 min after pulsation. This...”
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Article
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7
“...; however, a decrease occurred with the application of the treatments, when compared to the control...”
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Article
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9
“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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10
“... decrease in setback and breakdown viscosity after irradiation suggested an indication that it may...”
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Article
11
“... a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease...”
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Article
12
“... (mainly in rocket and spinach), while after drying, there was a significant decrease. A positive effect...”
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Article
13
“... similar appearance to those immediately after treatment. A significant decrease in water activity...”
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14
“... or minimally processed food products. Thus, research has focused on processes that assure safe products without...”
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Master thesis
15
“... it tended to decrease after 6-mo storage. In sensory descriptive analysis, browning and turbidity was...”
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16
“... from cheeses. Various organic acids were used to decrease pH down to approximately 3. In a preliminary...”
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Article
17
“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
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18
“... natural or minimally processed food products. Therefore, research has focused on processes that assure...”
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Article
19
“... nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying...”
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20
“...Food industry is focused on the development of novel functional foods containing health promoting...”
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