Buscas alternativas:
foods decreases » loss decreases (Expandir a busca)
coat processing » coal processing (Expandir a busca), post processing (Expandir a busca), meat processing (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), rapid decrease (Expandir a busca), ratio increase (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decrease coat » decrease costs (Expandir a busca), decrease at (Expandir a busca), decrease total (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
coat processing » coal processing (Expandir a busca), post processing (Expandir a busca), meat processing (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), rapid decrease (Expandir a busca), ratio increase (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decrease coat » decrease costs (Expandir a busca), decrease at (Expandir a busca), decrease total (Expandir a busca)
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“... functional foods have been the target of increasing scientific research for their physiological and...”
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“... induced apoptosis through an increase of Bax/Bcl-2 ratio, a decrease of XIAP, and activation of caspase...”
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“... of functional foods or dietary supplements giving them an added value. The aim of this work was to determine the...”
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“... foods cooked at high temperatures, in addition to detection and monitoring of L-asparagine levels...”
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“... acid (18:3 !3) and a decrease in the !6/!3 ratio. Sensory analysis revealed that microalgae-containing...”
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“... incorporated into various foods. This study explores a novel approach involving the conversion of sucrose from...”
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“... looking for functional foods. The addition of probiotics to new food matrices requires studies about the...”
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