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decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
due processing » cue processing (Expand search), the processing (Expand search), pre processing (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
decrease due » decrease the (Expand search), increase due (Expand search), decrease age (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
due processing » cue processing (Expand search), the processing (Expand search), pre processing (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
decrease due » decrease the (Expand search), increase due (Expand search), decrease age (Expand search)
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“... promoted a growing interest in these applications, especially with concern to their potentialities for food...”
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Article
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“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
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“... over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous...”
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Doctoral thesis
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“... of the most promising ingredients can be considered insects, due to their potential sustainability...”
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Doctoral thesis
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Article
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“... occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are...”
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Article