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the processing » the process (Expandir a busca), image processing (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with increase » with increased (Expandir a busca), with decrease (Expandir a busca), with increasing (Expandir a busca)
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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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“..., the most significant changes were observed after the fifth day, with a decrease in intensity of the...”
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“... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...”
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“... spinach trial the ammonium increase (with the nitrification inhibitor) reduced nitrate and oxalate...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... nm). The increase of the oil:water ratio lead to a decrease of Hd for the non-ionic nanoemulsions (from 341...”
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“... increase (Cacioppo & Petty, 1989) or decrease (Garcia–Marques & Mackie, 2001) analytic (systematic...”
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“... micronization and extrusion processes, are reported. Micronization and extrusion are based on the decrease...”
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“... fed with the pelleted diet showed a decrease in (P<0.05) daily feed intake (DFI) and an improvement...”
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“... by mechanical harvest and by increase in the drying air temperature; there was no decrease on the physiological...”
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“..., we observed that the activation of Aβ-fibres may both, decrease and increase the activity of the projections...”
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“... associated with specimen contamination. A linear correlation was found between decrease in the number...”
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“... be used to understand increases and decreases in mycotoxin levels in foods, on the basis that...”
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