Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease drugs » disease drugs (Expandir a busca), decrease treg (Expandir a busca), release drugs (Expandir a busca)
drugs decrease » drugs increases (Expandir a busca), drugs release (Expandir a busca)
increase meat » increases meat (Expandir a busca), increased heat (Expandir a busca), increase wheat (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease drugs » disease drugs (Expandir a busca), decrease treg (Expandir a busca), release drugs (Expandir a busca)
drugs decrease » drugs increases (Expandir a busca), drugs release (Expandir a busca)
increase meat » increases meat (Expandir a busca), increased heat (Expandir a busca), increase wheat (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
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“... of drugs, herbal medicines, or food supplements such as probiotics. Here, we investigated the effect...”
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“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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“..., there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229...”
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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“... of food on the pharmacokinetics of etamicastat. Material and Methods A single-center, open-label...”
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“... sessions, conducted by a psychologist and a nutritionist/nurse, concurrently with moderate food intake and...”
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“... groups. However, increased food intake and bed rest, and a decrease in physical activity level were more...”
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