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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease with (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
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in sensory » on sensory (Expand search), and sensory (Expand search), _ sensory (Expand search)
Showing 1 - 20 results of 753 for search '(( decrease owing decrease decrease processes ) OR ( decrease not decrease in sensory ))*', query time: 1.94s Refine Results
1
Published 2016
“... (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory...”
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Article
2
Published 2020
“...Saliva is being recognized as participating in oral sensory perception. This fluid contacts with...”
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Conference object
3
Published 2021
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”
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Master thesis
5
Published 2012
“...The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria...”
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Article
6
Published 2022
“... selectivity stands out. Such behavior is usually associated with sensory-based dysfunction, especially...”
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Article
7
Published 2017
“...Background: Quantitative sensory testing (QST) is a promising method for assessing the mechanisms...”
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Master thesis
11
Published 2014
Subjects: “...sensory acceptance...”
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Article
15
Published 2024
“... microbiological, physicochemical, and sensory attributes of these fillets. We froze fresh tilapia fillets and then...”
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Article
16
Published 2024
“..., nutritional, and sensory aspects, depending on the food and oil properties and the frying process. In this...”
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Article
17
Published 2018
“..., sensory profile and microbiological characteristics of rolls with inclusion of 0, 5, 10 and 15% meal...”
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Article
18
Published 2025
“... decrease in the mineral and protein content. The sensory analysis showed improved flavor and appearance...”
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Article
19
Published 2022
“... fatty acid profile), physicochemical parameters (pH, colour, and texture), and sensory quality...”
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