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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease its » decreases its (Expand search), decrease with (Expand search), decrease in (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease and (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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1
“... by its low grammage and tensile strength, and by its high softness, liquid absorption, and elasticity...”
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2
“... the latex fraction of Calotropis procera it was possible to prevent damage caused by 5-FU in the oral...”
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Doctoral thesis
4
“...Introduction and aim: Calotropis procera (CP) is a laticifer plant adapted in arid and semiarid...”
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Doctoral thesis
5
“...IntroduÃÃo e Justificativa: Calotropis procera (CP). Planta comum em climas Ãrido e semiÃrido, apÃs...”
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Doctoral thesis
6
“... the latex fraction of Calotropis procera it was possible to prevent damage caused by 5-FU in the oral...”
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Doctoral thesis
7
“...Introduction: Adjustments with diamond burs on the ceramic surface can affect its roughness and...”
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Article
8
“... other hand, while CXCL12 mRNA remained unaltered, gene expression of CXCL8 had significant decrease with...”
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Article
9
“...Epigenetic modifications refer to a number of biological processes which alter the structure...”
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Article
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11
“... of the fiber type, as its content increases, the retention of flexural strength of composites decreases...”
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Article
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“...) and ex-post (after) methods are used to assess these impacts. Studies have shown that OWF and FLOW can...”
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Report
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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