Search alternatives:
decrease retention » decrease prevention (Expand search), decrease predation (Expand search), decreases permeation (Expand search)
decrease processes » disease processes (Expand search), defense processes (Expand search), decay processes (Expand search)
decrease decrease » decrease release (Expand search), decreases disease (Expand search), disease decreases (Expand search)
retention effects » retention effect (Expand search), attention effects (Expand search), intention effects (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decrease retention » decrease prevention (Expand search), decrease predation (Expand search), decreases permeation (Expand search)
decrease processes » disease processes (Expand search), defense processes (Expand search), decay processes (Expand search)
decrease decrease » decrease release (Expand search), decreases disease (Expand search), disease decreases (Expand search)
retention effects » retention effect (Expand search), attention effects (Expand search), intention effects (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
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“...) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The...”
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“... content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables...”
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“... food matrixes. An ozone pre-treatment was applied seeking decontamination and retention of quality...”
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