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after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
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on increase » on increased (Expandir a busca), an increase (Expandir a busca), in increase (Expandir a busca)
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Mostrando 1 - 20 resultados de 98 para a busca '(( decrease on increase quality properties ) OR ( decrease at decrease after decrease ))~', tempo de busca: 1,12s Refinar Resultados
1
Publicado em 2022
“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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3
Publicado em 2023
“... composition showed that an increase in mechanical properties negatively impacted the softness of handsheets...”
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5
Publicado em 2018
“... jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high...”
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Dissertação
6
Publicado em 2024
“... 35 days of storage. An increase in the activity of polyphenol oxidase immediately after processing (about...”
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Artigo
7
Publicado em 2018
“..., retaining the quality properties, led to the development of new processing technologies. One of those...”
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Dissertação
8
Publicado em 2017
“... 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
10
Publicado em 2018
“...The analysis of the fertilization effects on wood productivity and tree-wood quality is important...”
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Dissertação
11
Publicado em 2021
“... used in these kind of manufacturing technologies, contributing to decrease their ecological footprint...”
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Dissertação
16
Publicado em 2020
“... as a decrease in callus resistance to torsional deformation, resulting in lower tissue quality during bone...”
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Artigo
17
Publicado em 2019
“... of physico-chemical properties of raw potato tubers, and of sensory, nutritional and physico-chemical...”
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Dissertação
18
Publicado em 2017
Assuntos: “...Milk - Quality...”
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Tese
19
Publicado em 2022
“... to allowing the storage of the grain, provides a food with better nutritional quality compared to dry corn...”
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Dissertação
20
Publicado em 2021
“... (up to 51%) and a decrease in berry quality, which may be partly linked to ultrastructural modifications, such...”
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