Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
1
“... of Hd and PdI of nanoemulsions. The value of Hd of anionic nanoemulsions decreased (from 177 to 128 nm) with...”
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Artigo
2
“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Tese
3
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
4
5
“... density and holding time, was determined and the relationship with final density and grain size...”
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6
“... to decrease after 24 h in CY compared with TY. Likewise, M/V from different dilutions and aerobic conditions...”
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Artigo
7
“... to decrease after 24 h in CY compared with TY. Likewise, M/V from different dilutions and aerobic conditions...”
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Artigo
8
“... remained in the wine. After racking, this amount decreased to 10.9 %, and, after malolactic fermentation...”
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9
11
12
13
14
“..., a decrease in motility was observed after 108 and 168 h of storage (P < 0.05) in the group whose extender...”
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Artigo
15
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17
“... of Enterobacteriaceae after 24 h of colonic fermentation, in addition to decrease the pH values and increase the...”
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Tese
18
“... in memory processing during sleep and that the phosphoproteomic profiles are as well distinct. More...”
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Tese
19
20