Search alternatives:
increase skin » increase soil (Expand search)
skin decrease » skins decrease (Expand search), pain decrease (Expand search), strain decrease (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease on (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
increase skin » increase soil (Expand search)
skin decrease » skins decrease (Expand search), pain decrease (Expand search), strain decrease (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease on (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
1
2
3
“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
Access document
Access document
Article
4
5
6
7
8
“..., since a slight decrease was registered between fresh and dehydrated fruit....”
Access document
Access document
9
“..., generating non-degradable products inside lysosomes. Lipofuscin can be photosensitized, promoting...”
Access document
Access document
Doctoral thesis
10
Subjects:
“...Digital image processing...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Conference object
11
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
12
13
14
15
16
“... a significant decrease in the percentage of impurity during the processing phases. The product left in the first...”
Access document
Access document
Article
17
18
“... practices. The present work addresses this challenge with the processing of grape must by reverse osmosis...”
Access document
Access document
Article
19
20
Subjects:
“...Glycine max; edamame; isoflavones; oligossacharides; thermal processing...”
Access document
Access document
Article