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total effective » local effective (Expand search), real effective (Expand search), total effects (Expand search)
decrease total » decreased total (Expand search), increase total (Expand search), decrease fetal (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 the (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
Showing 1 - 20 results of 112 for search '(( decrease and decrease of decrease ) OR ( decrease food decrease total effective ))~', query time: 1.20s Refine Results
1
Published 2019
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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5
Published 2018
“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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6
Published 2018
“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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7
Published 2018
“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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9
Published 2018
Subjects: “...Crude glycerin - Food additives...”
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10
Published 2009
Subjects: “...Canned food...”
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Doctoral thesis
11
Published 2021
“... in the Corylus genus (Betulaceae), and it is widely spread from the Himalayas to the far north of Canada...”
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13
Published 2019
“... longum BB-46, Lactobacillus acidophilus LA-5 and L. paracasei L-431) na microbiota intestinal...”
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Doctoral thesis
15
Published 2020
“... availability of effective natural food additives, the sustainability of the olive oil industries and the...”
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16
Published 2023
“..., the physicochemical parameters (firmness, weight loss and color), the microbial load, total phenolic...”
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