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survival processing » archival processing (Expand search), survival protein (Expand search)
decrease survival » decreased survival (Expand search), decreases survival (Expand search), increase survival (Expand search)
decrease that » decrease at (Expand search), decrees that (Expand search), decree that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), can decrease (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 akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
1
“... of the chestnuts chain is based on good manufacturing practices. One of the few processing steps in this...”
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2
3
“... in the final product. Factors that may affect the growth or survival of foodborne pathogens in sausage...”
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4
5
“.... In the context of food safety, persister cells may contribute to the persistence and survival of bacteria...”
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6
7
8
“... the negative effects that pH decrease had in the burrowing behavior of this polychaete. Additionally...”
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Article
9
10
“... not show differences in the proportion of non-capacitated (NCA), CA and AR sperm cells between...”
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Article
11
“... protein quantification showed that E3330 lead to the decrease of c-Myc and NF- κB(p65) levels...”
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Doctoral thesis
12
13
14
“... metabolism and pathogen defense, it is possible that their decrease could negatively affect bee health...”
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Doctoral thesis
15
“... metabolism and pathogen defense, it is possible that their decrease could negatively affect bee health...”
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Doctoral thesis
16
“... metabolism and pathogen defense, it is possible that their decrease could negatively affect bee health...”
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Doctoral thesis
17
18
“... to pH 3. Overall, the exposure to pH 5 and to bile salts (0.15, 0.3 and 1%) did not decrease the survival of the...”
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Master thesis
19
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... weeks, a shelf-life that can be partly credited to the vacuum packaging that inhibits the survival and...”Access document
Master thesis
20