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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 in (Expand search)
risk decrease » risk decreases (Expand search), risk increase (Expand search), break decrease (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
during bread » during breast (Expand search), during head (Expand search), during real (Expand search)
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“... different Hg concentrations in food were not significantly different during the uptake phase, but...”
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2
“... (additive effects). The effect of predation risk on pollinator avoidance behavior was 62 % higher than that...”
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3
“... CSC formation and stemness properties, and led to a significant decrease in the ability to form tumors...”
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4
“... for an appropriate risk assessment. Results hereby presented showed a decrease on photodegradation rate constant from...”
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5
“... processes, including mitochondrial stress. This may have relevant implications for prognosis and the follow...”
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6
“... (e.g. low flying, highroad mortality), that increase the risk of road barrier effect. The strong effect...”
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Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs
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“...Bread dough...”Access document
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12
“... emerged worker bees that were exposed through the food to TMX during the larval phase. A decrease in the...”
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13
“... levels during nine days of storage. Tukey’s test (p<0.05) was used for comparison between means. The...”
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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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“... analysis that encompassed all the studied traits highlighted some contrib- utes for the screening of bread...”
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