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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 food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), can decrease (Expandir a busca), via decrease (Expandir a busca)
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“... surgical intervention within a short period of fasting. The time varies with type and volume of food that...”
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Artigo
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Assuntos:
“...IncF plasmids; One Health; antibiotic resistance; chicken meat; copper feed supplementation; food...”
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Artigo
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“..., and color of Bologna-type mortadella during refrigerated storage for 21 days were studied. Bologna...”
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Artigo
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“... and faecal samples were taken at baseline and after 6 weeks of intervention. The study demonstrated...”
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Tese
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“... high-fat diet but induced a small decrease in adiposity, which was reversed after refeeding, and the...”
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Artigo
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“... composition, and on inflammatory and metabolic markers concentrations in patients with type 2 diabetes...”
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Artigo
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“... markers were assessed at baseline and after 30 days of intervention. Food intake was monitored during the...”
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Artigo
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“... collected 15 days prior to the start of the experiment and at 10-day intervals after the beginning of the...”
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Artigo
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“... γ-tocopherol the major isoform, before and after extrusion. Additionally, a marked decrease...”
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“... of a natural convection-type drier with respect to the physical, physicochemical and microbiological quality...”
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“...-type drier with respect to the physical, physicochemical and microbiological quality of nuts after...”
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“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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Artigo
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
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