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decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
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with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
and processed » and processes (Expandir a busca), and process (Expandir a busca), and processing (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
Mostrando 1 - 20 resultados de 53 para a busca '(( decrease with decrease and processed ) OR ( decrease lipid decrease _ decrease ))~', tempo de busca: 0,76s Refinar Resultados
1
Publicado em 2018
“... related with globalization, sedentarism and high intake of processed food rich in saturated fat and...”
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Dissertação
4
Publicado em 2020
“... Hg removal percentage and decrease of water toxicity) combined with its magnetic property proved this...”
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5
Publicado em 2018
“... production of processed yogurt with goat milk and sleeve pulp. Five different yogurt formulations were...”
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Artigo
9
Publicado em 2018
“..., mitochondrial activity and lipid peroxidation. The second straw was kept at 37 °C for 30 min and subjected...”
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Artigo
11
Publicado em 2008
“... processed to determine several biochemical parameters used as toxicity biomarkers. Protein and carbonyl...”
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Artigo
12
Publicado em 2021
“... of arsenic in raw seaweeds was higher than when they were heat processed, and that arsenic values varied when...”
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Artigo
15
Publicado em 2018
“... de espécies reativas de oxigênio, a capacidade antioxidante total e os níveis de peroxidação dos lipídeos...”
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Tese
16
Publicado em 2020
“... de estresse oxidativo, o grupo AZ apresentou os maiores valores da catalase, do hidroperóxido de lipídeo...”
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Tese
17
Publicado em 2019
“... to 56.99), carbohydrate content decreases almost by half (from 50.47 to 25.95) and fiber is practically...”
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19
Publicado em 2020
“.... Foram avaliadas cor, pH, capacidade de retenção e água, perda de peso por cozimento, maciez, oxidação lipídica...”
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Dissertação
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