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decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
and decreased » and decreases (Expand search), and increased (Expand search)
in processing » grain processing (Expand search), corn processing (Expand search), in process (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decreased in » decrease in (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
and decreased » and decreases (Expand search), and increased (Expand search)
in processing » grain processing (Expand search), corn processing (Expand search), in process (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decreased in » decrease in (Expand search)
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“... to the scar was collected and analysed by histological procedures. Results: KT decreased repair tissue...”
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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“... decreased analytic processing when relevance was low. In Experiment 2, both repetition and relevance were...”
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“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Doctoral thesis
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“... C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the...”
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“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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“... processing and the quality of the sample. Methods: Umbilical cord blood samples collected during the third...”
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“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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“... towards pore removal and compact densification. To allow a significant decrease on the TF of KNN...”
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“...Despite the nutritional and functional qualities of Pará nut (Bertholletia excelsa) and of Baru...”
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