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Showing 1 - 20 results of 66 for search '(( decrease their decrease AND decrease ) OR ( decrease to decrease cooking effects ))~', query time: 1.18s Refine Results
5
Published 2022
“... M.) oil (PPO) are its essential ingredients. To investigate the effects of CPO and PPO on the formation...”
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Article
6
Published 2018
“... no differences (P > 0.05) for chemical composition, color, and cooking loss. The intake of sorghum silage...”
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Article
7
Published 2018
“... of Nellore bulls finished in feedlot fed mycotoxins, and the effects of mycotoxin adsorbent (ADS). Thus, the...”
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Doctoral thesis
8
Published 2009
“... however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most...”
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Article
9
Published 2018
“... however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most...”
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Article
11
Published 2023
“... and nutritional intervention in cardiac rehabilitation programs are still scarce. Objective: The...”
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Master thesis
12
Published 2023
“... adherence changes over time along economic cycles; (2) the role of food prices and household income...”
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14
Published 2017
“... an increase in linoleic and palmitoleic acids and a decrease in myristoleic acid, making the supplementation...”
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Article
15
Published 2017
“... an increase in linoleic and palmitoleic acids and a decrease in myristoleic acid, making the supplementation...”
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Article
16
Published 2017
“... an increase in linoleic and palmitoleic acids and a decrease in myristoleic acid, making the supplementation...”
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Article
18
Published 2019
“... as protein and fat deposition in the breast muscle. Dietary inclusion of purified glycerin reduced feed...”
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Article
19
Published 2025
“... second study investigated the effects of different durations of the growing phase (0, 28, 56, and 84 days...”
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Doctoral thesis
20
Published 2012
“... (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the...”
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Article
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