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decrease rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
rapidly decrease » rapid increase (Expandir a busca), brazil decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease il » decreased il (Expandir a busca), decrease in (Expandir a busca), decrease hiv (Expandir a busca)
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Mostrando 1 - 20 resultados de 464 para a busca '(( decrease to decrease quality processed ) OR ( decrease il decrease rapidly decrease ))*', tempo de busca: 0,87s Refinar Resultados
1
Publicado em 2003
“... mRNA of TNF-alpha rapidly increased in the lung tissue within 180 min of ventilation with a higher...”
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2
Publicado em 2003
“... mRNA of TNF-alpha rapidly increased in the lung tissue within 180 min of ventilation with a higher...”
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4
Publicado em 2009
“... on microbiological quality and physic-chemical characteristics of minimally processed yellow melon (Cucumis melo...”
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5
Publicado em 2014
“... compounds on the preservation of quality, microbiological and nutritional characteristics of fresh-cut...”
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6
Publicado em 2017
“...This research focuses on biochemical changes related to quality loss in frozen (−18 °C for 9 months...”
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10
Publicado em 2017
“...tThe addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4 g/100 g) on the quality parameters...”
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11
Publicado em 2011
“... processed has come to attend this demand. The focus of this paper is to evaluate the application...”
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13
Publicado em 2024
“...The consumption of minimally processed fruit is increasing due to its convenience, but its shelf...”
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14
Publicado em 2008
“...Potatoes of the variety "Monalisa" were minimally processed like slices and submitted to different...”
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15
Publicado em 2021
“... affordable food products is important. Consumer trends are shifting towards healthier, minimally processed...”
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16
Publicado em 2021
“... affordable food products is important. Consumer trends are shifting towards healthier, minimally processed...”
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19
Publicado em 2017
“...; a temperature increase from 40 to 45°C resulted in a decrease in the physiological quality only for pulped...”
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20
Publicado em 2022
“... sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed...”
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