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decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
akt processing » at processing (Expand search), art processing (Expand search), fast processing (Expand search)
break decrease » urea decrease (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), of decrease (Expand search), or decrease (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
akt processing » at processing (Expand search), art processing (Expand search), fast processing (Expand search)
break decrease » urea decrease (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), of decrease (Expand search), or decrease (Expand search)
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3
“... of the fish skin, to break collagen in its amino acids, and the HYP value quantified relates to the...”
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4
5
“... is essential. The determination of HYP requires the pre-treatment and hydrolysis of the fish skin to break down...”
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Article
6
“... led to a decrease in the Young’s and flexural moduli and strengths. At the same time, the elongation...”
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Article
7
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Article
8
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Article
9
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Article
10
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Article
11
“... by the WHO for the diagnosis of the disease and its main advantage is to provide faster, more accurate...”
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Article
12
“... espinal lombossacral de ratos, bem como a ativação da Akt. Os animais foram dividos nos grupos denervado...”
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Doctoral thesis
13
“... induction. Comparing the HG and control group, a break in the growth of the thrombus after the start...”
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Article
15
16
17
“... de fosforilação em serina da Akt no tecido adiposo, músculo gastrocnêmio e fígado. Os resultados demonstram...”
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Master thesis
18
“...Photopolymerization or UV curing represents a fast and solvent-free technique to obtain polymer...”
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Article
19
20
“..., while decreasing their elongation at the break and melt flow rate (MFR). The reduced aspect ratio of the...”
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