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decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
cooking the » cooling the (Expandir a busca), looking the (Expandir a busca), cooking time (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
cooking the » cooling the (Expandir a busca), looking the (Expandir a busca), cooking time (Expandir a busca)
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“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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“... quality and quantity of proteins available in the beans before and after hydration and cooking. The grains...”
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“... at 6 and 70°C, after the inoculation of a Brazilian strain. The kinetics of C. jejuni survival showed...”
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“... at 6 and 70°C, after the inoculation of a Brazilian strain. The kinetics of C. jejuni survival showed...”
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“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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“... through cooking procedures is 5 minutes after the water starts boiling, and also that, cooking in the...”
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“... intervention group reported a decrease in the addition of salt when cooking (p = 0.037), an increase in the...”
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“...). Heating at 75℃ effectively suppressed the decrease in hardness and increase in total volatile basic...”
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