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decrease cell » decreases cell (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
cell program » all program (Expand search), meal program (Expand search), seal program (Expand search)
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“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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4
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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5
“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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6
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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9
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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Article
10
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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11
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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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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“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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“... longitudinal study. Physical activities and sedentary behaviors (SB) were reported in the questionnaire Food...”
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16
“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
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“... and structure of the hyphal cell wall of Alternaria alternata occuring under the catabolism...”
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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