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decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
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of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
decrease α » decrease _ (Expand search), decrease β (Expand search), decrease in (Expand search)
α decrease » _ decrease (Expand search), to decrease (Expand search), or decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
“... MDA concentrations (p<0.05) in addition to presenting with reduced levels of the pro-inflammatory...”
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2
“... not mature osteoclasts. This effect was abrogated in cells lacking Bak/Bax-two pro-apoptotic members...”
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3
“... of isthmus throughout the entire extension of the root canals were prepared using ProDesign Logic CM (PDL...”
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4
“... of strength training on pro-and anti-inflammatory cytokines, hematological markers and physical fitness...”
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5
“...-2 led to massive decrease in lung ACE2 levels at 3 days post-infection (dpi) in treated and untreated...”
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Recombinant pro-CTSD (cathepsin D) enhances SNCA/α-Synuclein degradation in α-Synucleinopathy models
“... of insoluble SNCA after treatment with rHsCTSD. Moreover, we demonstrate a decrease of pathological SNCA...”Access document
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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“... and production of pro-inflammatory cytokines by T cells, and increasing interferon-γ (IFN-γ) and tumor...”
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14
Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile...
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“...High-pressure processing...”Access document
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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
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17
“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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18
“... practices. The present work addresses this challenge with the processing of grape must by reverse osmosis...”
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20
Subjects:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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