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decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
during effect » enduring effect (Expandir a busca), curling effect (Expandir a busca), pouring effect (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
during effect » enduring effect (Expandir a busca), curling effect (Expandir a busca), pouring effect (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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“...), during 7-wk Metabolic markers and uremic toxins, fecal concentration of short chain fatty acid and...”
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Artigo
2
“...), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin...”
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Artigo
3
“... received i.p. injections of CMI (0, 3, 10, 30 mg/kg) during 27 consecutive days. Food consumption and body...”
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Artigo
4
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... parameters. Specifically, it was intended to study the effect on the quality and storage stability...”Acessar documento
Dissertação
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“... in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and...”
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Artigo
7
“... were taken on d 1, 35 and 42. During the first 30 d of the study, the animals had natural infectious...”
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Artigo
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“... viability of L. plantarum in the apple cubes during storage was studied and the viability of the probiotic...”
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“..., only the intensity of red showed a linear decrease as the chitosan concentration increased, and after...”
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Artigo
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“... of metamizol and scopolamine, 6-6 h during 48 h and were evaluated before surgery, 60 min after extubation and...”
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Artigo
13
“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
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Artigo
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“...The effect of different concentrations (1, 2, and 3%w/w) of glycerol monostearate (GMS...”
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Artigo
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