Search alternatives:
statins decreases » statins decrease (Expand search), statins increase (Expand search), strains decrease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decrease theory (Expand search)
decrease statins » disease statins (Expand search)
decreases flow » decreases food (Expand search), decreases blood (Expand search), decreases brown (Expand search)
flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (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)
statins decreases » statins decrease (Expand search), statins increase (Expand search), strains decrease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decrease theory (Expand search)
decrease statins » disease statins (Expand search)
decreases flow » decreases food (Expand search), decreases blood (Expand search), decreases brown (Expand search)
flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (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)
1
“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
2
3
4
Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile...
Subjects:
“...High-pressure processing...”Access document
Article
5
6
Subjects:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
Access document
Access document
Article
7
8
9
10
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...”Access document
Master thesis
11
12
13
14
15
16
“...Visual perception depends on the sensory framework and on attentional processing. This study...”
Access document
Access document
Article
17
“... A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective...”
Access document
Access document
Article
18
“..., and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
19
20