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decreased response » increased response (Expand search), increases response (Expand search), decreased responsiveness (Expand search)
when processing » whey processing (Expand search), wheat processing (Expand search), oven processing (Expand search)
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skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
decrease when » decrease the (Expand search), decreases wheat (Expand search), decrease their (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decreased response » increased response (Expand search), increases response (Expand search), decreased responsiveness (Expand search)
when processing » whey processing (Expand search), wheat processing (Expand search), oven processing (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
decrease when » decrease the (Expand search), decreases wheat (Expand search), decrease their (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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“... control. The groups that received JSF had lower AST and ALT activities, when compared to the control group...”
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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Article
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“... the best fit for the response variables, both for the physicochemical characterizations of moisture...”
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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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“...The benefits of resins nano-enhanced on the impact response of sandwich composites made by fiber...”
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“... blue shark (Prionace glauca) skins were studied as ingredients to develop new foods that proactively...”
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“... from the skins to the must, increasing the pigments extraction. In this study, the influence of the pre...”
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