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evaluation practices » evaluative practices (Expandir a busca), education practices (Expandir a busca), evaluation process (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
practices decrease » practice decreases (Expandir a busca), practices increases (Expandir a busca), practices create (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (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)
Mostrando 1 - 20 resultados de 650 para a busca '(( decrease akt decrease decrease processes ) OR ( evaluation practices decrease decrease after ))*', tempo de busca: 1,12s Refinar Resultados
1
Publicado em 2021
“... in patients with type 2 diabetes mellitus (DM2) who regularly practice physical activity without...”
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6
Publicado em 2025
“... de sinalização EGFR/ PI3K/ AKT/ mTOR que está relacionada a processos biológicos de sobrevivência e crescimento...”
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Trabalho de conclusão de curso
9
Publicado em 2017
“...Objective To analyze changes in bone density of the midpalatal suture after rapid palatal expansion...”
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Artigo
10
Publicado em 2019
Assuntos: “...PI3K–AKT signaling...”
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Artigo
13
Publicado em 2023
Assuntos: “...Clinical practice guidelines...”
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Trabalho de conclusão de curso
14
Publicado em 2014
“... decrease of pain, discomfort and activity levels of the neck and shoulder muscles in different types...”
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16
Publicado em 2025
“... to the intensity of practice. Thus, preventive programmes are fundamental to ensure the sustainability...”
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19
Publicado em 2013
“... effect of a training course on good handling practices for food handlers of selected restaurants in the...”
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20
Publicado em 2015
“... polyunsaturated fatty acids were predominant, with a percentage decrease after each cycle of frying. Consequently...”
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