“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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“...Growing in a saline environment causes changes in important physiological processes that are...”
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“... related to ocean temperature and initial carbon content, with higher rates of biomass loss at lower...”
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“... of glycemia and insulinemia. This chronic treatment with F promoted: 1) decrease in the pp185 tyrosine...”
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“... of glycemia and insulinemia. This chronic treatment with F promoted: 1) decrease in the pp185 tyrosine...”
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“... most important food baskets of Southeast Asia that depends on seasonal flooding. Our results indicate...”
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Subjects: “...Contaminated food...”
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“... an argument in the verbal structure with the semantic functions of comitative, benefactive, source, direction...”
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“... disorders nowadays. Our first aim is to investigate the relation of MPV and NLR with depression and secondly...”
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“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”
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“...Changes in land use associated with the suppression of native vegetation can greatly alter the...”
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“... of the worst invasive ant species and cause severe changes in ecosystem processes and native ant...”
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“... of the worst invasive ant species and cause severe changes in ecosystem processes and native ant...”
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“... response was observed after LPS treatment and the addition of RESV led to decreases in expression of the...”
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“... IMs differentiate recovered from unchanged psychotherapy cases. However, studies with cognitive...”
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“...) frozen with EYFE is to add an Equilibrium Time (ET) step period to the cryopreservation process. However...”
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“... a decrease in oxygen consumption of 37% associated with an 85% increase in ventilation rate. Octopine levels...”
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