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faster decrease » rate decrease (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
oil processing » gel processing (Expandir a busca), signal processing (Expandir a busca), visual processing (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease oil » decrease il (Expandir a busca), decreases soil (Expandir a busca), decrease milk (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 438 para a busca '(( decrease to decrease oil processing ) OR ( decrease food decrease faster decrease ))*', tempo de busca: 0,77s Refinar Resultados
1
Publicado em 2011
“... consequences for aquatic systems as faster litter decomposition may lead to food depletion for higher trophic...”
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Artigo
3
Publicado em 2022
Assuntos: “...processing...”
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Artigo
4
por Silva, H.
Publicado em 2015
“... decrease of the oil:water ratio lead to a decrease of Hd for the cationic nanoemulsions (from 198 to 135...”
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Artigo
5
Publicado em 2018
Assuntos: “...Cracking; thermal processing; lignocellulosic material, biomass, palm oil...”
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Artigo
7
Publicado em 2019
“..., mídia, discursos midiáticos, imaginário social e, em seguida, feita análise do filme “Nação Fast Food...”
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Trabalho de conclusão de curso
11
por Silva, D
Publicado em 2025
“... micronutrient-diverse meals—a Mediterranean-like meal (MdM) and a fast food-like meal (FFM)—on the autonomic...”
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Artigo
14
Publicado em 2017
“... formation of a network structure of waxy crystals and the gelation of the oil. It is thus very important...”
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17
Publicado em 2024
“...-transform infrared spectroscopy (FTIR) techniques, and the food dye was characterized by UV-Visible. The...”
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Artigo
18
Publicado em 2019
“... physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can...”
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Artigo
20
Publicado em 2010
“... release of oregano oil which are important to optimize microencapsulation of functional food ingredients....”
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