“...), during 7-wk Metabolic markers and uremic toxins, fecal concentration of short chain fatty acid and...”
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“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”
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“... physiologically displays cytoplasmic droplets (CDs) in the flagellum that may benefit cell exchange during...”
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“...Goat milk and regional fruits, like the sword mango, are loaded with nutritional potential which...”
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“... practices, and emotional experiences of adult women with a body mass index of 25 kg/m² or higher during the...”
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“... practices, and emotional experiences of adult women with a body mass index of 25 kg/m² or higher during the...”
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“...Background: The effect of food restriction (FR) on myocardial performance has been studied...”
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“... celayense enterprises were in the food business in their reopening during the Covid-19 pandemic in the 2020...”
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“... groups. However, increased food intake and bed rest, and a decrease in physical activity level were more...”
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“... co-feeding period was 12 days, with a progressive increase in the amount of feed offered and a decrease...”
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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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“... of social isolation on food (eating habits) during the 2019 Coronavirus disease pandemic. A retrieval...”
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“... was evaluated through stability during storage under controlled conditions (temperature and light...”
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“... lower in exercised rats. Decrease in retroperitoneal and epididymal relative weights as well...”
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“... lower in exercised rats. Decrease in retroperitoneal and epididymal relative weights as well...”
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Subjects: “...Food technology...”
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“..., digestibility, safety and dietary characteristics of diets based on new materials for pet food production...”
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“... interaction of plant extracts with the food product, which may prevent or reduce deterioration and improve the...”
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“... viability during the storage of the beverages, but the chemical and textural changes (decreases...”
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