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increases during » increase during (Expand search), increases brain (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
increases during » increase during (Expand search), increases brain (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
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“..., an increase in knee valgus during drop jump task and a decrease in lower limb balance were observed during...”
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“... control during the rehabilitation process or when resuming sport practice to decrease the risk...”
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
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“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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