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increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
due processing » cue processing (Expandir a busca), the processing (Expandir a busca), pre processing (Expandir a busca)
decrease due » increase due (Expandir a busca), decrease age (Expandir a busca), decrease treg (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
due processing » cue processing (Expandir a busca), the processing (Expandir a busca), pre processing (Expandir a busca)
decrease due » increase due (Expandir a busca), decrease age (Expandir a busca), decrease treg (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
4
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”Acessar documento
Dissertação
5
“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Dissertação
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“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Tese
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9
“... almond industry. Almond is linked to beneficial effects on health due to the presence of bioactive...”
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10
“... stability, and increased acidity due to the accumulation of short-chain fatty acids (SCFA) and ammonia...”
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Tese
11
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
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“... better to the enriched fiber biscuit. The thickness, specific volume and spread of the biscuits were not...”
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Dissertação
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