Buscas alternativas:
fruit processing » post processing (Expandir a busca), event processing (Expandir a busca), meat processing (Expandir a busca)
increases fruit » increase fruit (Expandir a busca), increases brain (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
the increases » the increase (Expandir a busca), the increased (Expandir a busca), time increases (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
fruit processing » post processing (Expandir a busca), event processing (Expandir a busca), meat processing (Expandir a busca)
increases fruit » increase fruit (Expandir a busca), increases brain (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
the increases » the increase (Expandir a busca), the increased (Expandir a busca), time increases (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
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“...); 0.5; 1.5 and 3.0 g JSF per 100 g diet. The diet with 3.0% JSF increased the HDL level by 20.23% compared to the...”
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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“...Salmonella is one of the leading worldwide foodborne pathogens responsible for illnesses and...”
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“... processing time to achieve the same moisture content decreases, due to the increase in water diffusivity...”
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“... by improper handling of the fruit during harvest, storage, processing and transportation. The compression...”
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“... of E. coli and L. monocytogenes, as recommended by the FDA. Microwave processing in comparison...”
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Tese
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Assuntos:
“...Cracking; thermal processing; lignocellulosic material, biomass, palm oil...”
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“... a decrease in breastfeeding and an increase in the consumption of unhealthy and ultra‐processed foods...”
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