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of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
owing processing » wine processing (Expand search), using processing (Expand search), moringa processing (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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“... most planted species in the world. However, recent years have seen a decrease in the consumption...”
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“... planted species in the world. However, recent years have seen a decrease in the consumption of beans...”
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“... application is a promising treatment in minimal processing, and its interference on the wound-induced response...”
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“... application is a promising treatment in minimal processing, and its interference on the wound-induced response...”
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7
“... pressing followed by sintering (Press and sintering) where the matrix is constituted by the material owing...”
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8
“... tests. For all processing conditions the hardness decreases from periphery towards the Ag-rich centre...”
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“... of the fish skin, to break collagen in its amino acids, and the HYP value quantified relates to the...”
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“... is essential. The determination of HYP requires the pre-treatment and hydrolysis of the fish skin to break down...”
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13
“... led to a decrease in the Young’s and flexural moduli and strengths. At the same time, the elongation...”
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14
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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15
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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16
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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17
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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“... by the WHO for the diagnosis of the disease and its main advantage is to provide faster, more accurate...”
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“... induction. Comparing the HG and control group, a break in the growth of the thrombus after the start...”
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