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general properties » textural properties (Expand search), material properties (Expand search), spectral properties (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease general » increase general (Expand search), decreased mineral (Expand search), decrease renal (Expand search)
decrease their » decrease the (Expand search), increase their (Expand search), decreases the (Expand search)
their decrease » the decrease (Expand search), their disease (Expand search), the decreased (Expand search)
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decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
1
“... evaluated the physical and biological properties of a denture base acrylic resin after immersion...”
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2
“... benefits of green covers for grape quality, microbial diversity and soil health. In this work, the...”
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3
“... benefits of green covers for grape quality, microbial diversity and soil health. In this work, the...”
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Article
4
“... properties is a source of stress and trauma for the body. This event increases the oxidative response and...”
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5
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“... properties followed by the use of vacuum and modified atmospheres packaging chilled storage conditions...”
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7
“... jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high...”
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Master thesis
8
“... properties of the film solutions and the inhibitory and mechanical properties of the films. Lactic, malic...”
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9
“... it tended to decrease after 6-mo storage. In sensory descriptive analysis, browning and turbidity was...”
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10
“... maintained their functional properties such as antioxidant, antibacterial and antitumor activities after...”
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11
“... correlated with favorable outcomes after adjusting for age and bacteremia [failure to achieve a 50% decrease...”
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“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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“... evident in C group, 33% in BS group, and 31% in BG group. Conclusion: In general, BS allowed the...”
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