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their processing » the processing (Expandir a busca), stir processing (Expandir a busca), thermal processing (Expandir a busca)
increase their » increase the (Expandir a busca), increases the (Expandir a busca), increased the (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
decrease il » decreased il (Expandir a busca), decrease in (Expandir a busca), decrease hiv (Expandir a busca)
il decrease » l decrease (Expandir a busca), will decrease (Expandir a busca), oil decreases (Expandir a busca)
their processing » the processing (Expandir a busca), stir processing (Expandir a busca), thermal processing (Expandir a busca)
increase their » increase the (Expandir a busca), increases the (Expandir a busca), increased the (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
decrease il » decreased il (Expandir a busca), decrease in (Expandir a busca), decrease hiv (Expandir a busca)
il decrease » l decrease (Expandir a busca), will decrease (Expandir a busca), oil decreases (Expandir a busca)
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... induces sensory and progressive motor impairments, including pain. Cells of the immune system actively...”
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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“... micronization and extrusion processes, are reported. Micronization and extrusion are based on the decrease...”
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“... increase (Cacioppo & Petty, 1989) or decrease (Garcia–Marques & Mackie, 2001) analytic (systematic...”
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“... by mechanical harvest and by increase in the drying air temperature; there was no decrease on the physiological...”
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“... fed with the pelleted diet showed a decrease in (P<0.05) daily feed intake (DFI) and an improvement...”
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“... increase with the puling rate and doping. Electrical conductivity is enhanced by decreasing the pulling...”
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“... processing and the quality of the sample. Methods: Umbilical cord blood samples collected during the third...”
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