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walking decreases » training decreases (Expand search), leaching decreases (Expand search), taping decrease (Expand search)
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walking decreases » training decreases (Expand search), leaching decreases (Expand search), taping decrease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease walking » increase walking (Expand search), decreases weaning (Expand search), decrease during (Expand search)
decreases stent » decreases mutant (Expand search), decreases stress (Expand search), decreases sperm (Expand search)
stent decrease » strength decrease (Expand search), events decrease (Expand search), term 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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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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Article
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Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile...
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“...High-pressure processing...”Access document
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
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“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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“... practices. The present work addresses this challenge with the processing of grape must by reverse osmosis...”
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“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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“...Visual perception depends on the sensory framework and on attentional processing. This study...”
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“... A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective...”
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“..., and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most...”
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“... to examine the most efficient pre-processing approaches for predicting sensory data trends based on Gated...”
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