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processing affected » processing effect (Expand search), processing effects (Expand search), processing aspects (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)
affected decrease » effective decrease (Expand search), affected areas (Expand search), defects decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
processing affected » processing effect (Expand search), processing effects (Expand search), processing aspects (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)
affected decrease » effective decrease (Expand search), affected areas (Expand search), defects decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
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“... evidence of creaming and phase separation. After one year of storage the nanoemulsions produced with the...”
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Article
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“...Epigenetic modifications refer to a number of biological processes which alter the structure...”
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Article
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“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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“... functional disability and a decrease in the quality of life of patients affected. The first biological agents...”
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Doctoral thesis
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“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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