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Mostrando 1 - 20 resultados de 887 para a busca '(( increase during decrease the processing ) OR ( decrease faster decrease flow decrease ))*', tempo de busca: 0,91s Refinar Resultados
2
Publicado em 2018
“... carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application...”
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Artigo
3
Publicado em 2018
“.... Tukey’s test (p<0.05) was used for comparison between means. The increase in yellow sweet potato flour...”
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Artigo
5
Publicado em 2022
Assuntos: “...Signal processing...”
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Artigo
6
por Silva, H.
Publicado em 2015
“... 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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Artigo
7
Publicado em 2000
“... by mechanical harvest and by increase in the drying air temperature; there was no decrease on the physiological...”
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Artigo
8
Publicado em 2022
“... if P&lt;0.05 and marginally significant if 0.05≤P&lt;0.1. During the nursery period (21 to 62 days old), pigs...”
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Artigo
10
Publicado em 2011
“... processing and the quality of the sample. Methods: Umbilical cord blood samples collected during the third...”
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Artigo
11
Publicado em 2023
“... ferrite decreases after each subsequent processing step, namely the two hot-rolling passes and the...”
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Artigo
12
Publicado em 2015
“... during the early postnatal period increases pro-BDNF and total-BDNF levels in the hippocampus and...”
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Artigo
14
Publicado em 2019
“...Recent developments in rheology, Proceedings of the Iberian Meeting on Rheology (IBEREO 2019)...”
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15
Publicado em 2010
“... nitrification rate and increase the ammonium absorbed by the plant. This effect reduces the risk of groundwater...”
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17
Publicado em 2022
“... to the increase in life expectancy and the aging of the world population. Titanium alloys are one of the...”
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Artigo
19
Publicado em 2023
“... that preterm infants may encounter. Evaluating preterm infants during their early months of life...”
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Dissertação
20
Publicado em 2018
“... significantly different between both processing technologies. There was an increase of phenolic contents during...”
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