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mrna processing » mirna processing (Expand search), rna processing (Expand search), rrna processing (Expand search)
decrease mrna » decreased mrna (Expand search), decreases mrna (Expand search), increased mrna (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)
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1
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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2
“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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3
“... ofshortchainfattyacidandpHvalue wasdetermined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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“... pH value was determined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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5
“... strong causality between the riverbed-mining and the decreased seasonal flooding patterns in LXQ, while...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Article
8
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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“... as control. Overall, the extract decreased cellular proliferation and induced apoptosis. Furthermore, the...”
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11
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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“..., and in vitro fertility ability. Extender nanoparticles were also assessed. Following collection from...”
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14
“...Polyadenylation is a fundamental processing step of mRNA maturation, essential for its export...”
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Master thesis
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“... food matrixes. An ozone pre-treatment was applied seeking decontamination and retention of quality...”
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19
Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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