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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
food properties » wood properties (Expand search), and properties (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
“...Severe food restriction (FR) impairs cardiac performance, although the causative mechanisms remain...”
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Article
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3
“...-δ in the first 30 s after the application of the pulse, followed by a decrease 1 min after pulsation. This...”
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Article
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5
“... to ultraviolet and visible light or other sources of ionizing radiation. It was verified that after the...”
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Article
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“... decrease in setback and breakdown viscosity after irradiation suggested an indication that it may...”
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Article
9
“... or minimally processed food products. Thus, research has focused on processes that assure safe products without...”
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Master thesis
10
“... it tended to decrease after 6-mo storage. In sensory descriptive analysis, browning and turbidity was...”
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Article
11
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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12
“... natural or minimally processed food products. Therefore, research has focused on processes that assure...”
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Article
13
“... nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying...”
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14
“... to highlight that the samples still display antioxidant properties. Studies regarding the effects of the...”
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“...Fungi are known to modify the properties of lignocellulosic materials during solid-state...”
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“... or enriched with YPE), before and after heating. The results showed that pear pomace was a rich source...”
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