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quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease ligand » decrease and (Expand search), decrease lipid (Expand search), decrease lodging (Expand search)
ligand decrease » and decrease (Expand search), ligand release (Expand search), ligands increased (Expand search)
decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
Showing 1 - 20 results of 996 for search '(( decrease to decrease quality processing ) OR ( decrease ligand decrease acid decrease ))*', query time: 0.87s Refine Results
1
Published 2015
“... of telmisartan was tested in an acetic acid (10%) model of ulcerative colitis (UC) in rats. Methods: Rats were...”
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3
Published 2010
“... results showed a decrease mainly in fatty acid and amino acid content for the dried samples. The best...”
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4
Published 2000
“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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5
Published 2018
“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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6
Published 2018
“... in bakery products. This study aimed to evaluate the technological quality and the carotenoids content...”
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7
Published 2021
“... economy, making their quality considered. The presence of damaged soybean seeds decreases the added value...”
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13
Published 2019
“... was to assess UV-C radiation effect (13.44 W/m2) on microbiological decontamination and some quality...”
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16
Published 2010
“... decrease vitamin C (vit C) content in vegetables. This paper presents the results of three field trials...”
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19
Published 2010
“... essenciais. Estas cultivares apresentaram um conteúdo significativo de polifenóis, com predomínio dos ácidos...”
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