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novel processing » gel processing (Expand search), oil processing (Expand search), neural processing (Expand search)
decrease novel » decrease model (Expand search), decreased level (Expand search), disease novel (Expand search)
increase after » decrease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), brain decreases (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
novel processing » gel processing (Expand search), oil processing (Expand search), neural processing (Expand search)
decrease novel » decrease model (Expand search), decreased level (Expand search), disease novel (Expand search)
increase after » decrease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), brain decreases (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
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“... used to decrease the allergenicity of egg proteins, such as cooking, thermal processing, storage and...”
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“... bioenergy density (3.93-10.1 GJ m−3), juice processing residues have substantial values when compared with...”
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“... correlated with the increase in self-reported pain (p = 0.041, r = 0.37), whereas the changes in EMG activity...”
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“... decrease in pain scores after surgery and rescue analgesia, respectively (p < 0.001). Inter-and intra...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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