Search alternatives:
decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), taping decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease pro » decrease or (Expand search), decrease in (Expand search), decrease of (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), taping decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease pro » decrease or (Expand search), decrease in (Expand search), decrease of (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
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“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
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“... nm). The increase of the oil:water ratio lead to a decrease of Hd for the non-ionic nanoemulsions (from 341...”
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Article
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“... significantly different between both processing technologies. There was an increase of phenolic contents during...”
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Doctoral thesis
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“... environmental sustainability. Even tough pet food has always been considered as a valuable asset in reducing...”
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Doctoral thesis
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“.... Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat...”
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Article
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“.... Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat...”
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Article
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Access document
Master thesis