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quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
decreases quality » decrease quality (Expand search), diseases quality (Expand search), decreases mortality (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), disease during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease il » decreased il (Expand search), decrease in (Expand search), decrease hiv (Expand search)
il decrease » l decrease (Expand search), will decrease (Expand search), oil decreases (Expand search)
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“... Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any...”
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“...© Georg Thieme Verlag KG Stuttgart.New York.Aerobic exercise (AE) reduces lung function decline and...”
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“... response was observed after LPS treatment and the addition of RESV led to decreases in expression of the...”
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“... which plays a central role in host defense and in the acute inflammatory response related to tissue...”
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“... which plays a central role in host defense and in the acute inflammatory response related to tissue...”
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“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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“... a decrease in the chemoattractant capacity of fibroblasts and in their proinflammatory status. Furthermore...”
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“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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“... and inflammation, characteristics of the metabolic syndrome, in an experimental model. Methods...”
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“...-gamma), MPO and DNA damage. the disease activity index (DAI) was recorded daily during colitis induction...”
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“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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“... in bakery products. This study aimed to evaluate the technological quality and the carotenoids content...”
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