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and processing » food processing (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
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“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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2
“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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“... repetition and personal relevance and found that message repetition increased analytic processing...”
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“... the values of the polar and dispersive components of the superficial tension, that are 3.32 and 25.24...”
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“... towards pore removal and compact densification. To allow a significant decrease on the TF of KNN...”
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“..., considering infant and young child feeding (IYCF) indicators and food processing. The infant feeding practices...”
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“..., a strategy that will not only decrease the environmental footprint of this sector, but also contribute to the...”
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12
“... to macrophages, chosen as cellular model due to their key role in the processing of foreign materials and the...”
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13
Assuntos:
“...Protein Processing, Post-Translational...”
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“...), (2) decrease hepatic glucose production in hepatic cells at 1 ng/mL in basal (17% and 16%, respectively), and...”
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“... effects of processing peanut meal with an autoclave and conventional and microwave ovens, with and without...”
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“...The search for new protein sources that meet the nutritional needs of consumers, and at the same...”
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“...-Prevotella populations, as well as decreased the pH and increased the production of short chain fatty acids...”
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