Search alternatives:
prevention decrease » retention decrease (Expand search), prevent decrease (Expand search), prevention breast (Expand search)
decrease prevention » disease prevention (Expand search), decrease predation (Expand search), decreased production (Expand search)
whey processing » query processing (Expand search), by processing (Expand search), fishery processing (Expand search)
decrease whey » decrease when (Expand search), decrease the (Expand search), decrease theory (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
prevention decrease » retention decrease (Expand search), prevent decrease (Expand search), prevention breast (Expand search)
decrease prevention » disease prevention (Expand search), decrease predation (Expand search), decreased production (Expand search)
whey processing » query processing (Expand search), by processing (Expand search), fishery processing (Expand search)
decrease whey » decrease when (Expand search), decrease the (Expand search), decrease theory (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“... recovered MBRC after coincubation. All incubations decreased AKT phosphorylation; however, only MLT alone...”
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Article
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“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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6
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
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“...Whey protein...”Access document
9
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Article
10
“... gluconeogenic enzymes, resulting in a decrease of hepatic glucose production. On the other hand, defects in the...”
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Article
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“... thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all...”
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Article
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“... density loss (CD, −23.9%) and decrease of VEGF (−43.0%), p-AKT/AKT (−39.6%) and Bcl-2 (−23.0%) and...”
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Article
19
“... que o efeito neuroprotetor do resveratrol envolve a modulação da via de sobrevivência PI3- K/Akt através...”
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Doctoral thesis
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