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Showing 1 - 20 results of 1,971 for search '(( decrease to decrease in processed ) OR ( decrease owing decrease and decrease ))*', query time: 0.78s Refine Results
1
Published 2022
“... structure, most probably as a result of decreases in the diversity and quality of litter inputs to streams...”
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2
Published 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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3
Published 2017
“.... Brainstem sections were collected at 15, 21 and 31 days after EB injection and processed for GFAP...”
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5
Published 2011
“... processed fresh (FG), and two were slowly frozen, cryopreserved for 30 (G30) or 180 days (G180), thawed and...”
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6
Published 2017
“... processed to assess morphological and immunohistochemical profile, while gingival tissues were removed...”
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7
Published 2017
“...-based data, which were introduced in a GIS and processed by means of statistical analysis. Mapping...”
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8
Published 2014
“... euthanized and pancreas, liver and kidney processed for histological analyses and immunohistochemistry assays...”
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10
Published 2008
“... for the normalization of cyclosporin-induced bone loss in animal models and humans. The mechanism...”
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11
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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12
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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13
Published 2013
“... variables, showing decrease with increasing moisture, temperature and rpm. The highest cold viscosity...”
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14
Published 2014
“... processing of unsalted garlic paste, chopped fried garlic, and fried sliced garlic. The concentration...”
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15
Published 2014
“... processing of unsalted garlic paste, chopped fried garlic, and fried sliced garlic. The concentration...”
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16
Published 2004
“... compared to grinding and cracked corn was observed. However, a decrease in crude protein degradability...”
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17
Published 2004
“... compared to grinding and cracked corn was observed. However, a decrease in crude protein degradability...”
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19
Published 2017
“... softness and spreadability (decrease of G , G and apparent viscosity and an increase of tan and melting...”
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