Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
code decrease » oxide decrease (Expand search), roads decrease (Expand search), and decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
code decrease » oxide decrease (Expand search), roads decrease (Expand search), and decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
1
2
3
“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
4
Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile...
Subjects:
“...High-pressure processing...”Access document
Article
5
6
7
8
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
9
10
11
“... sensory processing and learning while preventing pro-active interference when task demands are high...”
Access document
Access document
Article
12
“... practices. The present work addresses this challenge with the processing of grape must by reverse osmosis...”
Access document
Access document
Article
13
14
15
16
“... A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective...”
Access document
Access document
Article
17
“..., and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
18
19
20