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owing decreases » logging decreases (Expand search), ageing decreases (Expand search), taping decreases (Expand search)
decreases areas » decreases breast (Expand search), decreases airway (Expand search), decreases aedes (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease with (Expand search)
areas decrease » urea decrease (Expand search), areas increase (Expand search), break decrease (Expand search)
in processing » grain processing (Expand search), in process (Expand search), in processed (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
owing decreases » logging decreases (Expand search), ageing decreases (Expand search), taping decreases (Expand search)
decreases areas » decreases breast (Expand search), decreases airway (Expand search), decreases aedes (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease with (Expand search)
areas decrease » urea decrease (Expand search), areas increase (Expand search), break decrease (Expand search)
in processing » grain processing (Expand search), in process (Expand search), in processed (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“... in eukaryotic cells and their dependence on environmental factors such as temperature are still scarce. The aim...”
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“... cheese, which was, then, submitted to processing under the pressure of 600 MPa during 1, 3, 5 and...”
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“...ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the...”
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“...Beans are popular as a protein-filled legume of high nutritional value, being one of the most...”
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“..., is crucial. An effective solution to decrease fuel consumption and, consequently, reduce carbon dioxide...”
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“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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