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Showing 1 - 20 results of 517 for search '(( decrease their decrease following processing ) OR ( decrease on decrease asian decrease ))*', query time: 0.83s Refine Results
1
Published 2021
“...© 2021 by the authors. Licensee MDPI, Basel, Switzerland.Asian Soybean Rust (ASR), a disease caused...”
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2
Published 2020
“...Here we present a proof of concept evaluation of the impacts of riverbed-mining on river-wetland...”
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3
Published 2022
Subjects: “...Decrease in soil functionality....”
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4
Published 2019
“... rates on Asian soybean rust control. Experiments were conducted in the field and in the laboratory...”
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5
Published 2004
“... how personal relevance may moderate the impact of familiarity on processing. Experiment 1 manipulated...”
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7
Published 2022
“... fed with the pelleted diet showed a decrease in (P<0.05) daily feed intake (DFI) and an improvement...”
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8
Published 2005
“..., and recently the Asian rust (Phakopsora pachyrhizi) occur with high frequence. High losses of grain...”
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9
Published 2011
“... processing and the quality of the sample. Methods: Umbilical cord blood samples collected during the third...”
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10
Published 2002
“.... RESULTS: Following the implementation of these procedures there was a decrease in the number of episodes...”
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11
Published 2022
“...–145 bpm) were observed. There was a tendency to decrease the load on the last day of the...”
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12
Published 2018
“... productivity in kg ha-1. A decrease in productivity was observed in connection with the delay in the...”
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13
Published 2012
“...The objective of this work was to evaluate induced resistance to Asian soybean rust by means...”
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14
Published 2019
“... productivity in kg ha-1. A decrease in productivity was observed in connection with the delay in the...”
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15
Published 2012
“...The objective of this work was to evaluate induced resistance to Asian soybean rust by means...”
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16
Published 2013
“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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17
Published 2010
“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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