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food objective » good objective (Expand search), from objective (Expand search), poor objective (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease and » decreases and (Expand search), decrease of (Expand search), decrease the (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease at » decrease akt (Expand search), decrease of (Expand search), decrease _ (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (Expand search)
food objective » good objective (Expand search), from objective (Expand search), poor objective (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease and » decreases and (Expand search), decrease of (Expand search), decrease the (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease at » decrease akt (Expand search), decrease of (Expand search), decrease _ (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (Expand search)
1
Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Access document
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2
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“...Socioeconomic inequality, Food intake, Obesity, Multiple logistic analysis, Portugal...”
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“... of breast milk tended to decrease and food intake to increase as the child gets older, with exponential...”
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5
“..., considered as a “snack” and consumed all over the world [1]. The use of preservatives in food aims...”
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6
“... groups. However, increased food intake and bed rest, and a decrease in physical activity level were more...”
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“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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9
“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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10
“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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Food service safety and hygiene factors : a longitudinal study on the Brazilian consumer perception.
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“...Food service...”Access document (1)
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17
“... carrying capacity (CC) of natural ecosystems for bivalve culture, because of decreases in growth rates and...”
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“...© 2020 Informa UK Limited, trading as Taylor & Francis Group.The objectives of this study were...”
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