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decrease decrease » decrease release (Expand search), decreases disease (Expand search), disease decreases (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decrease after » disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease high » decreased high (Expand search), decreases high (Expand search), decrease with (Expand search)
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Showing 1 - 20 results of 216 for search '(( decrease food decrease high program ) OR ( decrease taping decrease decrease after ))*', query time: 0.77s Refine Results
1
Published 2015
“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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Article
2
Published 2021
“...The skin is an organ that promotes elasticity and also resistance against mechanical forces. After...”
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Article
3
Published 2024
“... (Rochmania et al., 2012). The functional changes that occur after ACL reconstruction comprise deficits...”
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Article
5
Published 2017
“... immediately after Kinesio Taping. Evaluation tools were visual analog scale and videometry to evaluate knee...”
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Report
9
Published 2018
“...Background: Low back pain (LBP) is a high prevalence health problem and it has several treatments...”
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Article
10
Published 2015
“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Master thesis
11
Published 2009
“... in undergoing hemodialysis patients, according to the decrease of food intake. A proper nutritional guidance can...”
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Article
13
Published 2011
“... the European Union (EU), affecting everyday a higher number of children and adolescents. Recent data...”
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16
Published 2014
“... because it contributes to higher success rate in the post-operative period. AIM: To assess the nutritional...”
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Article
20
Published 2021
“... to decrease or inhibit microbial deterioration, reducing the food loss [2]. However, consumption of synthetic...”
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