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quality processed » quality processes (Expand search), quality process (Expand search), quality processing (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
Showing 1 - 20 results of 423 for search '(( decrease of decrease quality processed ) OR ( decrease skins decrease AND decrease ))*', query time: 1.08s Refine Results
1
Published 2014
“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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5
Published 2014
“... compounds on the preservation of quality, microbiological and nutritional characteristics of fresh-cut...”
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6
Published 2014
“... compounds on the preservation of quality, microbiological and nutritional characteristics of fresh-cut...”
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7
Published 2009
“... on microbiological quality and physic-chemical characteristics of minimally processed yellow melon (Cucumis melo...”
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11
Published 2017
“...tThe addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4 g/100 g) on the quality parameters...”
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13
Published 2008
“... processed ‘Clemenules’, ‘Marisol', and ‘Nova’ mandarins fruit maintained adequate quality to the consumption...”
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14
Published 2011
“... processed has come to attend this demand. The focus of this paper is to evaluate the application...”
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15
Published 2023
“... ink with a decrease of only 2.4% in conductivity. Moreover, adding liquid metal enables stretchability...”
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16
Published 2008
“...Potatoes of the variety "Monalisa" were minimally processed like slices and submitted to different...”
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17
Published 2008
“...Potatoes of the variety “Monalisa” were minimally processed like slices and submitted to different...”
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19
Published 2017
“...This research focuses on biochemical changes related to quality loss in frozen (−18 °C for 9 months...”
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