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increase after » decrease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
to processing » co processing (Expand search), geo processing (Expand search), and processing (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
increase after » decrease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
to processing » co processing (Expand search), geo processing (Expand search), and processing (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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“...) scale. After collection, the data was analyzed using descriptive statistics. Of the 202 participants...”
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“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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“... decreases in M/V, with increase in acrosome and plasma membrane damage after cooling to 5ºC. The largest and...”
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“... decreases in M/V, with increase in acrosome and plasma membrane damage after cooling to 5ºC. The largest and...”
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“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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“... to increase to 79.6 million by 2020. In most glaucoma patients medical therapy consists of topical eyedrops...”
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“... of their internal dynamics. The first-order transition is obtained after an intermediate state (static...”
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“... was a decrease in density after the pre-cleaning process, which was probably due to the removal...”
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“.... At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the...”
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