Buscas alternativas:
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
increases during » increase during (Expandir a busca), increases brain (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
acid increases » and increases (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
increases during » increase during (Expandir a busca), increases brain (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
acid increases » and increases (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
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“...During perimenopause, oxidative stress increases, which may result in disruption of bone turnover...”
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Artigo
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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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Artigo
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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...”Acessar documento
Dissertação
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Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile...
Assuntos:
“...High-pressure processing...”Acessar documento
Artigo
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“... stearic acid, which increased. A variability in MUFA levels was observed during the evaluated periods...”
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Artigo
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“... levels was observed during the evaluated periods, i.e. heptadecenoic acid decreased on days 60 and 120...”
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Artigo
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“... observed for 1 h. In P400 group, there was a significant increase in GPx activity as well as a decrease...”
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Artigo
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Assuntos:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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Artigo
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Effect of conjugated linoleic acid on memory and reflex maturation in rats treated during early life
Assuntos:
“...Conjugated linoleic acid...”Acessar documento
Artigo
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