Buscas alternativas:
decreased high » decreased in (Expandir a busca), decreased risk (Expandir a busca), decreased il (Expandir a busca)
and processing » food processing (Expandir a busca)
high decrease » with decrease (Expandir a busca), with decreased (Expandir a busca), high increases (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decreased high » decreased in (Expandir a busca), decreased risk (Expandir a busca), decreased il (Expandir a busca)
and processing » food processing (Expandir a busca)
high decrease » with decrease (Expandir a busca), with decreased (Expandir a busca), high increases (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... decreased analytic processing when relevance was low. In Experiment 2, both repetition and relevance were...”
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Artigo
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“... to macrophages, chosen as cellular model due to their key role in the processing of foreign materials and the...”
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Artigo
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“..., but it may be relevant given that part of the neural networks involved in creative processing are...”
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“..., probably due to a decrease in antioxidant power and glutathione reductase activity. Isoproturon...”
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Artigo
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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
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“... to increasing age, to the decrease in grip strength and to higher avoidance behaviours and attitudes towards...”
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“... resins and the high processing temperature required for the production induces fibre degradation and...”
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Relatório
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