Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), power processing (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease fear (Expandir a busca), decrease or (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease with (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), power processing (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease fear (Expandir a busca), decrease or (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease with (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
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“... this alteration are not fully understood. Therefore, in this study, we aimed to evaluate the Akt serine...”
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Artigo
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Maternal periodontitis decreases plasma membrane GLUT4 content in skeletal muscle of adult offspring
“... glucose transporter type 4 (GLUT4) expression, decreased protein kinase B (Akt) phosphorylation, and...”Acessar documento (1)
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Artigo
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“... recovered MBRC after coincubation. All incubations decreased AKT phosphorylation; however, only MLT alone...”
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...”
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“... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...”
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“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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