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decrease of » decrease in (Expandir a busca)
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decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
between processing » between professions (Expandir a busca), between process (Expandir a busca), between processes (Expandir a busca)
increase between » income between (Expandir a busca), case between (Expandir a busca), disease between (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of increase » of increased (Expandir a busca), an increase (Expandir a busca), of increasing (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
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“... effects of processing peanut meal with an autoclave and conventional and microwave ovens, with and without...”
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Artigo
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“... 10.22 g/100 g, with a decrease from 6 to 37% which correlated with a significant increase in the fiber...”
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Artigo
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“... aggregation. AGE revealed electrophoretic mobility decreases as the protein:AuNP ratio increases, data fitted...”
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Dissertação
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“... of interventions (p<0.05). Conclusion: The model resulted in decreases in FM and %BF, an increase in SMM, RMR...”
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Artigo
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“... to increase to 79.6 million by 2020. In most glaucoma patients medical therapy consists of topical eyedrops...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... composition, the difficulty in identifying factors that most affect a specific biological process increases...”
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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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“... society as a whole. Mainly due to the tendency of increase in the elderly population reached in the last...”
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Artigo