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quality properties » stability properties (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease toc (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
quality properties » stability properties (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease toc (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
1
“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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“... to influence the properties of the finished toilet paper. For configurations 1 and 2, after the embossing...”
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6
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“... fitted regression showed increase of FRB until 56 kg ha^-1 of N, and after that level a decrease in FRB...”
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Tese
8
“... stability, physicochemical properties, browning degree, enzymatic activity, antioxidant activity and...”
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Dissertação
9
“... melon represented the biggest relative percentage and processed samples revealed a decrease in the...”
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Artigo
10
“..., inactivating fungi, and maintaining the quality of stored grains. The ozonation of grains in a closed system...”
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Tese
11
“... decrease in setback and breakdown viscosity after irradiation suggested an indication that it may...”
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Artigo
12
“... benefits of green covers for grape quality, microbial diversity and soil health. In this work, the...”
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Artigo
13
“... benefits of green covers for grape quality, microbial diversity and soil health. In this work, the...”
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Artigo
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17
“...Consumers demand for high quality food stuffs with no preservatives and with extended shelf-life...”
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Dissertação
18
“... inflammatory diseases in public health and is associated with a decrease in bone mass, consolidation process...”
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Artigo
19
“... diseases in public health and is associated with a decrease in bone mass, consolidation process, and bone...”
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Artigo
20
“...Worldwide, millions of people are exposed to dietary imbalance that impacts in health and quality...”
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Artigo