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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
in processed » and processed (Expand search), in process (Expand search), of processed (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
decrease at » decrease and (Expand search), decrease of (Expand search), decrease _ (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
1
“...This study reported the repair of a periapical lesion after endodontic retreatment. A 42-year-old...”
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2
“... of isthmus throughout the entire extension of the root canals were prepared using ProDesign Logic CM (PDL...”
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3
“...Studies suggest that inflammation is a key factor in the pathogenesis of diabetes mellitus. Pro...”
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“... (RB; VDW GmbH, Munich, Germany) 40/.06 file in reciprocating motion or ProDesign Logic (PDL; Easy...”
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“... of strength training on pro-and anti-inflammatory cytokines, hematological markers and physical fitness...”
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9
“... ligature and then once daily for 11 days. The naive group had no manipulation. After this time-point, the...”
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10
“.... Brainstem sections were collected at 15, 21 and 31 days after EB injection and processed for GFAP...”
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“...-based data, which were introduced in a GIS and processed by means of statistical analysis. Mapping...”
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14
Exercise training decreases the load and changes the content of circulating SDS-resistant protein...
“...-sensitive C-reactive protein, N-terminal pro-B-type natriuretic peptide (NT-proBNP), haptoglobin and ficolin...”Access document
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15
Treatment with tacrolimus enhances alveolar bone formation and decreases osteoclast number in the...
“... vehicle for 60 days. Fragments containing maxillary molars were processed for light microscopy...”Access document
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16
“... variables, showing decrease with increasing moisture, temperature and rpm. The highest cold viscosity...”
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17
“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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18
“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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20
“... the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower...”
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