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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » the decrease (Expand search), not decrease (Expand search), or decrease (Expand search)
sensory to » sensory toy (Expand search), sensory _ (Expand search), sensory data (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » the decrease (Expand search), not decrease (Expand search), or decrease (Expand search)
sensory to » sensory toy (Expand search), sensory _ (Expand search), sensory data (Expand search)
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“... mg 100 g-1 after drying at 55 °C, dropping to 21.68 ± 1.30 mg 100 g-1 at 85 °C. Significant decrease...”
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Article
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... gravad mix, and after 48 h of gravading, the other fillets subjected to gravading were vacuum packed and...”Access document
Master thesis
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“... sensory functions causing a decrease or loss of smell (hyposmia and anosmia, respectively) and altering...”
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Article
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“..., only the intensity of red showed a linear decrease as the chitosan concentration increased, and after...”
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“... muscle cuts (tenderloin) were obtained for sensory profile assessment by nine trained tasters. The...”
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“... in GG after gastroplasty. Salivary flow rate remained stable in both groups, but a decrease in buffering...”
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Article
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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“... experimental design was developed in a winery at a semiindustrial scale. After wine treatments tartaric...”
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“...Saliva is being recognized as participating in oral sensory perception. This fluid contacts with...”
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Conference object