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decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
to processing » co processing (Expand search), geo processing (Expand search), and processing (Expand search)
to decreased » to decrease (Expand search), to increased (Expand search), is decreased (Expand search)
decreased to » decreased the (Expand search), decreased tgf (Expand search), decreased in (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 » decrease toc (Expand search), decrease the (Expand search), decrease pro (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
to processing » co processing (Expand search), geo processing (Expand search), and processing (Expand search)
to decreased » to decrease (Expand search), to increased (Expand search), is decreased (Expand search)
decreased to » decreased the (Expand search), decreased tgf (Expand search), decreased in (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 » decrease toc (Expand search), decrease the (Expand search), decrease pro (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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“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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Article
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Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Article
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“... decreased analytic processing when relevance was low. In Experiment 2, both repetition and relevance were...”
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Article
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“... over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous...”
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Doctoral thesis
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“..., considering infant and young child feeding (IYCF) indicators and food processing. The infant feeding practices...”
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Article
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“... cinase B (Akt), sugerindo um efeito dos S-nitrosotióis nesta via de sinalização. Os resultados...”
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“... used to decrease the allergenicity of egg proteins, such as cooking, thermal processing, storage and...”
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