Buscas alternativas:
during increased » during increasing (Expandir a busca), producing increased (Expandir a busca), favoring increased (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
due processing » cue processing (Expandir a busca), the processing (Expandir a busca), pre processing (Expandir a busca)
increased and » increased ang (Expandir a busca), increased acid (Expandir a busca), increased air (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
decrease due » increase due (Expandir a busca), decrease age (Expandir a busca), decrease treg (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
during increased » during increasing (Expandir a busca), producing increased (Expandir a busca), favoring increased (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
due processing » cue processing (Expandir a busca), the processing (Expandir a busca), pre processing (Expandir a busca)
increased and » increased ang (Expandir a busca), increased acid (Expandir a busca), increased air (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
decrease due » increase due (Expandir a busca), decrease age (Expandir a busca), decrease treg (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
1
“... 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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Tese
2
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... fourth week. TBARS values also increased during this period. The total aerobic and psychotropic bacteria...”Acessar documento
Dissertação
3
“... contamination rate during the manufacturing process of sausages is due to the drying and ripening step than...”
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4
5
6
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8
“... lexicon size), analyze the type of errors that are produced, decrease the word error rate (WER), and...”
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Dissertação
9
Global, regional, and national life expectancy, all-cause mortality, and cause-specific mortality...
“... by spatiotemporal Gaussian process regression, and sibling history data processing. We also expanded the database...”Acessar documento
Artigo
10
Global, regional, and national life expectancy, all-cause mortality, and cause-specific mortality...
“... by spatiotemporal Gaussian process regression, and sibling history data processing. We also expanded the database...”Acessar documento
Artigo
11
12
Global, regional, and national life expectancy, all-cause mortality, and cause-specific mortality...
“... by spatiotemporal Gaussian process regression, and sibling history data processing. We also expanded the database...”Acessar documento
Artigo
13
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17
“..., which prevent their consumption or any derived products. Hen’s egg allergy has increased worldwide due...”
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18
19
“... conducted at the UNESP (Brazil) and involved diet formulation and processing as well as the digestibility...”
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Tese
20