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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
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skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
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1
“... and texture), and the decrease in Na content was approximately 55 %. Although no significant...”
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2
“... composition and sensory attributes. We observed a linear increase in the incorporation of the coating as the...”
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3
“...Background: Quantitative sensory testing (QST) is a promising method for assessing the mechanisms...”
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“... time to 1/3. A decrease in natural cooked bean odor and appearence of off-odor, was noticed. The...”
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7
“... content. The present study sought to perform a centesimal, mineral, microbiological and sensory...”
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8
“...% de amêndoa de baru e 17.5% de avelã (P2) obtiveram as maiores notas para aparência e textura. Conclui...”
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9
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“.... The color parameters did not show a particular trend throughout the test, except in the case...”Access document
Master thesis
10
“..., resulted in a decrease in bitterness and an improvement in the overall evaluation and flavor. Escherichia...”
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“... polyunsaturated fatty acids were not affected by treatments. In the sensory assessment, crude glycerin changed the...”
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“... cheeses. There was a decrease in the amount of short-chain fatty acids (SCFAs) and an increase of medium...”
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