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novel processing » gel processing (Expandir a busca), oil processing (Expandir a busca), neural processing (Expandir a busca)
decrease novel » decrease model (Expandir a busca), decreased level (Expandir a busca), decreases over (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
Mostrando 1 - 20 resultados de 703 para a busca '(( decrease to decrease novel processing ) OR ( decrease that decrease break decrease ))*', tempo de busca: 0,75s Refinar Resultados
1
Publicado em 2017
“... discussions that helped in improving the paper. We thank two anonymous reviewers for their helpful and...”
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7
Publicado em 2024
Assuntos: “...Tear break up time...”
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Dissertação
8
Publicado em 2011
“..., improve the quality of life, decrease the physical inactive and improve the health life. Nowadays, the...”
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Artigo
9
Publicado em 2017
Assuntos: “...Dam Break Flow...”
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Dissertação
12
Publicado em 2020
“... georeferenced conflict data, behavioral activities, lab-in-The-field experiments, and surveys. We find that...”
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Artigo
14
Publicado em 2019
“... used to decrease the allergenicity of egg proteins, such as cooking, thermal processing, storage and...”
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15
Publicado em 2013
“...Young swimmers usually have sever-al weeks of school break in the sum-mer. During such period...”
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16
Publicado em 2020
“... bioenergy density (3.93-10.1 GJ m−3), juice processing residues have substantial values when compared with...”
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Artigo
19
Publicado em 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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20
Publicado em 2018
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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