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not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
1
“..., Brine B, a reduced-sodium brine, containing 4% NaCl + 4% KCl. After the fermentation the olives were...”
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Article
2
3
4
“... the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found...”
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Article
5
“... of physico-chemical properties of raw potato tubers, and of sensory, nutritional and physico-chemical...”
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Master thesis
6
7
8
“... performed 2, 9, 16, and 23 days after production. Sensory analysis to evaluate the pleasantness of the pâtés...”
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Article
9
“..., that do not allow discussing this issue with people external to the organization or direct interactions...”
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Doctoral thesis
10
11
12
“..., significant correlations were observed between the physicochemical properties with sensory note. Positive...”
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Master thesis
13
“... increased IL-10 concentrations 15 days after IDP. The omega-3 did not change the concentrations of MCP...”
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Master thesis
14
“... para SIp. Os 4 sorvetes estudados apresentaram notas médias que variaram de 6,9 (SIr, aos 42 dias...”
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Master thesis
15
16
17
“... modified products on the blood glucose levels in normal rats and to evaluate their sensory properties. The...”
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Master thesis
18
“... to physicochemical, sensory and aromatic parameters, together with the oxidative damage of lipid and protein. Chicken...”
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Master thesis
19
20
“... obtiveram notas entre 6,4 e 7,4, sendo que não foram detectadas diferenças significativas (p<0,05...”
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Master thesis