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food based » wood based (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
on decrease » on decreased (Expand search), and decrease (Expand search), not decrease (Expand search)
of decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease by » decreased by (Expand search), decrease in (Expand search), decrease of (Expand search)
by decrease » by decreased (Expand search), may decrease (Expand search), any decrease (Expand search)
food based » wood based (Expand search)
1
“...: A population-based cross-sectional study was carried out in Viçosa, Brazil, with 1,226 adults of both sexes...”
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Article
2
“... of drugs, herbal medicines, or food supplements such as probiotics. Here, we investigated the effect...”
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Article
3
“... of food abstinence in surgical patients is important, because of the metabolic disorders that interfere...”
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4
“...This case study is about DrinkForFood – a German start-up. The company sells personalized wines and...”
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Master thesis
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“... canning by-products, to obtain alternative added-value food products. One of today's leading trends...”
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Master thesis
8
“... decrease of the content of iron (50%) and copper (16%), inhibiting the oxidation reactions and...”
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9
“... from acidified OFMSW. Based on these results, it can be concluded that organic waste from food sources...”
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“... been developed, commonly called bioplastics. On the other hand, the packaging of food products with...”
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Master thesis
12
“...>3</sup>H(N)]-deoxy-D-glucose and <sup>14</sup>C-D-fructose uptake, which resulted mainly from a decrease...”
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“... of food on the pharmacokinetics of etamicastat. Material and Methods A single-center, open-label...”
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“...Table olives are prone to the appearance of sensory defects that decrease their quality and in some...”
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19
“...Table olives are prone to the appearance of sensory defects that decrease their quality and in some...”
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20
“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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