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toc processing » rock processing (Expand search), hc processing (Expand search), mfc processing (Expand search)
increase with » increases with (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (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 β » decrease _ (Expand search), decrease in (Expand search), decrease of (Expand search)
β increase » β increases (Expand search), _ increase (Expand search), 3 increase (Expand search)
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“... alter the rupture force and collagen elasticity and resistance. There were increases in telomerase with...”
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“..., and glutathione. The periodontal group treated with 10 mg/kg of Atorvastatin (3.9±0.9 mm; p<0.05...”
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4
“... explants from eight PE and eight NT pregnant women were cultured with or without hydrogen peroxide...”
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5
“... that P. alliacea extract via i.p. decreases the primary tumor growth and increases survival in the...”
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6
“... was reported only in the HFDMEL group. Additionally, a decrease in LDL and an increase in HDL were...”
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“... J62 or Salmonella enterica serovars, Enteritidis, Typhimurium, or Heidelberg). Our results showed a little decrease...”
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9
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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10
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... permeabilization was improved by an increase in ethanol concentration and simultaneous decreases in the incubation...”
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13
“... permeabilization was improved by an increase in ethanol concentration and simultaneous decreases in the incubation...”
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“... at the beginning of fermentation. In these conditions, a decrease in processing time (from 4.55 to 3.68...”
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17
“... enzyme addition at the beginning of fermentation. In these conditions, a decrease in processing time...”
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18
“... the cytokines produced after culture with or without DAMPs: heat shock protein 70 (Hsp70), hyaluronan...”
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