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increase after » decrease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
the processing » the process (Expand search), image processing (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), of decrease (Expand search), or decrease (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
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“... several months of no exposure to the language. Surprisingly, proficiency did not decrease during this...”
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“... in the regeneration process after tissue loss or injury, but achieving high shape fidelity is a challenge...”
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“... decreases in M/V, with increase in acrosome and plasma membrane damage after cooling to 5ºC. The largest and...”
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“... decreases in M/V, with increase in acrosome and plasma membrane damage after cooling to 5ºC. The largest and...”
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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“.... At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the...”
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“... composition, the difficulty in identifying factors that most affect a specific biological process increases...”
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“...The Supplementary Material for this article can be found online at: https://www...”
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“... appears to decrease with temperature while gamma'-nitride and CrN increase. Working pressure does not...”
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“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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“..., after the processing and along time storage. For texture, only for the higher irradiation dose...”
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“...The rehydration and ensiling of dry corn grain are processing methods capable to improve the starch...”
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Master thesis
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