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meat processing » event processing (Expand search), post processing (Expand search)
increase strain » increase grain (Expand search), increases brain (Expand search), increases grain (Expand search)
strain decrease » strains increases (Expand search), stress decreases (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can increase » an increase (Expand search), and increase (Expand search), an increased (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
increase strain » increase grain (Expand search), increases brain (Expand search), increases grain (Expand search)
strain decrease » strains increases (Expand search), stress decreases (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can increase » an increase (Expand search), and increase (Expand search), an increased (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“... inhibitors (ACEi), which can modulate the expression of ACE2 and, therefore, potentially impact the...”
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Article
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Thickness dependence of the room-temperature ethanol sensor properties of Cu2O polycrystalline films
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“...thickness decreases...”Access document (1)
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Article
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“... strains on the aerobic stability of the sugar cane (Saccharum spp.) silages. The experiment was carried...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
Article
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“... UE-ME3 grown in the presence of 5 mM isoproturon, were observed a decrease of GSH/GSSG ratio, an increase...”
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“.... Also, it is shown that the addition of the nonlinear component in the structure can increase...”
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Article
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