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1
“... decrease of the oil:water ratio lead to a decrease of Hd for the cationic nanoemulsions (from 198 to 135...”
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2
“..., considering infant and young child feeding (IYCF) indicators and food processing. The infant feeding practices...”
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3
“... processing solution. Lengthening of the cascade leads to a decrease in the maximum substrate conversion while...”
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4
“...7 affects pre-rRNA processing, causing an imbalance of the 40S/60S subunit ratio. We also identified defects...”
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5
“... and was divided in three phases during which different OLR and C/N ratios were applied. A higher OLR...”
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6
“...The Supplementary Material for this article can be found online at: https://www...”
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7
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Caracterização de placas de circuito impresso oriundas de telefones celulares e recuperação de cobre
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“...mechanical processing...”Access document
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9
“... in peroxidase activity. At center point conditions (226 W/cm2, 1:3 bagasse: water ratio; 6 min), a decrease...”
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10
“... by spatiotemporal Gaussian process regression, and sibling history data processing. We also expanded the database...”
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11
“.... However, in multilayers based on Al and Cu there is an important decrease in the H2/E ratio. Moreover, the...”
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12
“...) of the brine. the processing variables considered were the temperature, the salt concentration of the...”
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13
“... products because of their technological benefits, with reduced processing costs, although they are...”
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14
“... by spatiotemporal Gaussian process regression, and sibling history data processing. We also expanded the database...”
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15
“... as an effective method in food processing. Infrared heating has many advantages over conventional heating...”
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16
“... sample processing. Here we used Tilia tomentosa trees, sampled across three European cities, as bio...”
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18
“... [Fe2+]i:ρpulp ratio. The optimal parameters obtained for maximizing the copper extraction percentage were those...”
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19
“... correlations increase with the increase of the channels aspect ratio and the decrease of the chevron angle. The...”
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20
“...© 2016 The Author(s). Published by Elsevier Ltd. This is an Open Access article under the...”
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