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rapidly decrease » rapid decrease (Expand search), rapid increase (Expand search), taping decrease (Expand search)
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decrease limb » decrease lipid (Expand search), decrease liver (Expand search), decrease in (Expand search)
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decreased to » decreased the (Expand search), decreased tgf (Expand search), decreased in (Expand search)
decrease of » decrease in (Expand search)
rapidly decrease » rapid decrease (Expand search), rapid increase (Expand search), taping decrease (Expand search)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
of processing » and processing (Expand search), of process (Expand search)
decrease limb » decrease lipid (Expand search), decrease liver (Expand search), decrease in (Expand search)
limb decrease » will decrease (Expand search)
decreased to » decreased the (Expand search), decreased tgf (Expand search), decreased in (Expand search)
decrease of » decrease in (Expand search)
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“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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Article
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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“... decreased analytic processing when relevance was low. In Experiment 2, both repetition and relevance were...”
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“... over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous...”
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Doctoral thesis
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“... C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the...”
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Article
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“... towards pore removal and compact densification. To allow a significant decrease on the TF of KNN...”
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“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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Article
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“... processing and the quality of the sample. Methods: Umbilical cord blood samples collected during the third...”
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Article
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“..., considering infant and young child feeding (IYCF) indicators and food processing. The infant feeding practices...”
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Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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