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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 during » increase during (Expand search), increases during (Expand search), disease during (Expand search)
decrease risk » decreased risk (Expand search), increase risk (Expand search), decrease hiv (Expand search)
risk decrease » risk decreases (Expand search), risk increase (Expand search), break decrease (Expand search)
during bread » during breast (Expand search), during head (Expand search), during real (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
Showing 1 - 20 results of 637 for search '(( decrease risk decrease decrease processes ) OR ( decrease in decrease during bread ))*', query time: 0.86s Refine Results
1
Published 2019
“... different Hg concentrations in food were not significantly different during the uptake phase, but...”
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2
Published 2016
“...Although predators and floral herbivores can potentially decrease plant fitness by changing...”
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3
Published 2023
“... been used to treat non-metastatic high-risk melanoma, it comes with undesirable side effects. In this...”
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4
Published 2020
“... for an appropriate risk assessment. Results hereby presented showed a decrease on photodegradation rate constant from...”
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5
Published 2019
“.... Interpretation: Length of normal repeats at ATXN2 may modify AO in TTR-FAP Val30Met and may function as a risk...”
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6
Published 2021
“... when studying species with different sex-dispersal abilities, as may uncover processes that may...”
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11
Published 2024
“... analysis that encompassed all the studied traits highlighted some contrib- utes for the screening of bread...”
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12
Published 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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13
Published 2018
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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