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decrease article » release article (Expand search), decrease arterial (Expand search), decreases aortic (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
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article processing » time processing (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion decrease (Expand search)
decrease article » release article (Expand search), decrease arterial (Expand search), decreases aortic (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“..., due to a decrease in antioxidant defences such as superoxide dismutases or a slowdown of the...”
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Article
8
“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Article
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“... economy, making their quality considered. The presence of damaged soybean seeds decreases the added value...”
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“... high electrical conductivity (1.6 × 105 S m-1 ), high resolution digital printability, robust adhesion...”
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Article
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“... processed beans. This article aimed to provide a literature review on the processing of canned beans. Few...”
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“... processed beans. This article aimed to provide a literature review on the processing of canned beans. Few...”
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Article
15
“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“... properties. Nevertheless, the storage conditions and processing methods must be optimized to maintain their...”
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“... processing. Ultraviolet radiation in the range of 200-280 nm is lethal to most microorganisms, including...”
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