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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease process » decrease processes (Expand search), increase process (Expand search), disease process (Expand search)
process process » processo processo (Expand search), processos process (Expand search), processes process (Expand search)
decrease after » increase after (Expand search), disease after (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)
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“... 12.5 g·L-1 at 35 days after emergence) and six replications. The leaf gas exchange (net...”
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Article
3
“... exercise, being euthanized 24, 48, or 72 h after the SMDIP, denominated EG24, EG48, EG72, EMG24, EMG48, and...”
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4
“...-inflammatory cytokines, such as IL-6 and TNF-alpha, are produced by adipose tissue in large quantities...”
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“... was found after Percoll® selection for ET2.5 and ET5. Interestingly, the number of nanoparticles...”
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Article
8
Subjects:
“...The addition of conjugated linoleic acid (CLA) during in vitro maturation (IVM) decreases the...”
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Master thesis
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“..., many studies have examined the use of dietary supplements before, during, and after exercise...”
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Article
11
“... cell structures are compromised by the cryopreservation process and apoptosis markers, the sperm...”
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Article
12
“... a significant decrease in the energy and load needed to achieve a 50% densification degree. The drying process...”
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Master thesis
13
“... to increase slurry pH to a basic range (9.0–11.0) and concentrated H2SO4 to decrease slurry pH to an acidic...”
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“... of an automatization usually observed after repetitive contiguous presentation of a cue and a target. For this, two...”
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Doctoral thesis
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Influence of glycerol addition on the quality of cat epididymal sperm during the freeze-thaw process
“... that of G10 (18.80 ± 3.01%). In the HOST, a decrease in viability was only observed after thawing...”Access document
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20
“... loss after frying, slight lower moisture content, higher hardness (crispness), and a lighter colour...”
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Master thesis