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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)
in preprocessing » in reprocessing (Expand search), and preprocessing (Expand search), via preprocessing (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
Showing 1 - 20 results of 106 for search '(( decrease to decrease in preprocessing ) OR ( decrease food decrease adhesion decrease ))*', query time: 0.97s Refine Results
2
Published 2013
“..., their ability, to inhibit the adhesion of several food pathogens (Escherichia coli, Salmonella...”
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3
Published 2021
Subjects: “...Mediterranean food pattern...”
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Article
5
Published 2022
“... documents between 2018 and 2020 was employed. This was followed by text preprocessing, selecting texts...”
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Article
10
Published 2018
“... the potential to generate a knowledge-rich environment that reduces medical errors, decreases costs...”
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12
Published 2022
“...Increasing the cardinality of categorical variables might decrease the overall performance...”
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13
Published 2014
“... integrated circuit (IC), which can be produced from a scanning electron microscopy image. Preprocessing and...”
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Article
14
Published 2016
“..., microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify...”
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Article
16
Published 2022
“..., adhesion, work of shear) of the SC samples were significantly affected with the addition of beetroot powder...”
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Article
17
Published 2019
“.... CONCLUSION: The consumption of a food powder supplement can improve diet composition, decrease blood pressure...”
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Article
20
Published 2019
“... - intervention on the menus, food portions, nutritional and food quality; 3) Nutrition education and literacy...”
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