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different processing » different protein (Expand search), event processing (Expand search), different packaging (Expand search)
decrease different » disease different (Expand search), create different (Expand search), creates different (Expand search)
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different processing » different protein (Expand search), event processing (Expand search), different packaging (Expand search)
decrease different » disease different (Expand search), create different (Expand search), creates different (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
protein decrease » protein increase (Expand search), protein secretases (Expand search), protein increases (Expand search)
python protein » prion protein (Expand search), cation protein (Expand search), prison protein (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“... effectively to the PAHs decrease. The mean total PAHs content in crude and deodorized oil samples ranged...”
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“... Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions...”
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“... to examine the most efficient pre-processing approaches for predicting sensory data trends based on Gated...”
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“..., is crucial. An effective solution to decrease fuel consumption and, consequently, reduce carbon dioxide...”
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“... the epidermal tissue of different genetic materials of tomato processing (IT761, U2006, TC2736, CVR...”
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“...Glycine max; edamame; isoflavones; oligossacharides; thermal processing...”
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“... after three different storage processes (drying, pasteurization, and high-pressure pasteurization). The...”
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“... processing. Ultraviolet radiation in the range of 200-280 nm is lethal to most microorganisms, including...”
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