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different processing » different protein (Expandir a busca), event processing (Expandir a busca), different packaging (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
different processing » different protein (Expandir a busca), event processing (Expandir a busca), different packaging (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
1
“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Tese
2
“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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Artigo
3
“... decreased analytic processing when relevance was low. In Experiment 2, both repetition and relevance were...”
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Artigo
4
5
Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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6
7
“... sinteringinduced stresses in dense ceramics. The production of different size and purity KNN powders permitted...”
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8
“... pristine graphene with two different sizes (PG-FMN, 200-400 nm and 100-200 nm) were administered...”
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Artigo
9
10
“...It is widely recognized that smelling food results in a mouth-watering feeling and influences...”
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Artigo
11
12
“... after ipsilateral cTBS and a significant decrease in systolic blood pressure after cTBS to the right...”
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13
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15
16
17
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
18
“...), (2) decrease hepatic glucose production in hepatic cells at 1 ng/mL in basal (17% and 16%, respectively), and...”
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Artigo
19