Search alternatives:
thermal processing » the processing (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease thermal » decreased thermal (Expand search), increased thermal (Expand search), disease thermal (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)
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)
thermal processing » the processing (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease thermal » decreased thermal (Expand search), increased thermal (Expand search), disease thermal (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)
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)
1
2
“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
Access document
Access document
Article
3
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
Access document
Access document
Other
4
“... of glycemia and insulinemia. This chronic treatment with F promoted: 1) decrease in the pp185 tyrosine...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
5
“... of glycemia and insulinemia. This chronic treatment with F promoted: 1) decrease in the pp185 tyrosine...”
Access document
Access document
Article
6
“... most important food baskets of Southeast Asia that depends on seasonal flooding. Our results indicate...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
7
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
8
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
9
Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Access document
Article
10
“...) frozen with EYFE is to add an Equilibrium Time (ET) step period to the cryopreservation process. However...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
11
“...Changes in diet form and thermal processing can be beneficial to pig production. Our objective with...”
Access document
Access document
Article
12
“... continuous-flow microwave thermal processing of cloudy apple juice. Dielectric and electric properties...”
Access document
Access document
Doctoral thesis
13
14
15
16
17
18
“... g-1). There was a decrease in the FT and AT content in the leaves processed with dry heat (132.67 ± 20.28...”
Access document
Access document
Article
19
Subjects:
“...Glycine max; edamame; isoflavones; oligossacharides; thermal processing...”
Access document
Access document
Article
20