Search alternatives:
migration decrease » vibration decreases (Expand search), maturation decreases (Expand search), modulation decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decreased and » decreases and (Expand search), decrease and (Expand search), decreased in (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
migration decrease » vibration decreases (Expand search), maturation decreases (Expand search), modulation decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decreased and » decreases and (Expand search), decrease and (Expand search), decreased in (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
1
2
3
4
5
6
“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
Access document
Access document
Article
7
“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
Access document
Access document
Doctoral thesis
8
“... C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the...”
Access document
Access document
Article
9
10
“...Osteoarthritis is an incapacitating disease characterized by pain and a progressive decrease...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
11
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...”Access document
Master thesis
12
13
“... processing and the quality of the sample. Methods: Umbilical cord blood samples collected during the third...”
Access document
Access document
Article
14
“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
Access document
Access document
Article
15
16
“... towards pore removal and compact densification. To allow a significant decrease on the TF of KNN...”
Access document
Access document
17
“... over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous...”
Access document
Access document
Doctoral thesis
18
19
“... the processing and storage practices of BB are not suitable, significant losses in its nutritional...”
Access document
Access document
20
“... remained in the wine. After racking, this amount decreased to 10.9 %, and, after malolactic fermentation...”
Access document
Access document