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Mostrando 1 - 20 resultados de 6.848 para a busca '(( decrease and decreased training program ) OR ( decrease food decrease to decrease ))*', tempo de busca: 0,89s Refinar Resultados
1
Publicado em 2015
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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3
Publicado em 2019
Assuntos: “...Contaminated food...”
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4
Publicado em 2015
“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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5
Publicado em 2020
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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6
Publicado em 2020
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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7
Publicado em 2023
“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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Artigo
8
Publicado em 2019
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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Artigo
9
Publicado em 2019
“... ofshortchainfattyacidandpHvalue wasdetermined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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Artigo
10
Publicado em 2017
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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Artigo
11
Publicado em 2019
“... pH value was determined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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Artigo
12
Publicado em 2021
“...Food industries must adapt their formulations to consumer needs, for a healthy diet. Extruded...”
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Artigo
13
Publicado em 2009
“... culture of fish species, affecting growth, development and ultimately, survival of produced fish. Although...”
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14
Publicado em 2020
“... individuals in flocks may deplete food resources and increase intraspecific competition. In the present study...”
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Artigo
18
Publicado em 2020
“... strong causality between the riverbed-mining and the decreased seasonal flooding patterns in LXQ, while...”
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Artigo
20
Publicado em 2011
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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