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Mostrando 1 - 20 resultados de 6.399 para a busca '(( decrease at decrease lipid decrease ) OR ( decrease may decrease the base ))*', tempo de busca: 0,74s Refinar Resultados
1
Publicado em 2015
“... an increased level of TBARS (P < 0.05) at 11 DPI, suggesting lipid peroxidation, while the activities of CAT...”
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2
Publicado em 2013
“...Assess the effect of fat deposition on the MRI diffusion coefficients in lipid emulsion-based...”
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4
Publicado em 2015
“... presence of glucose in the medium caused an increase of biomass, a decrease in the MDA content and CTT...”
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5
Publicado em 2011
“... triglyceride, ceramide and lipid hydroperoxide accumulations. Cardiac apoptosis was examined using the TUNEL...”
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6
Publicado em 2012
“... to GLUT4 content in insulin-sensitive tissues. Thus, we evaluated the GLUT4 expression, insulin resistance...”
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8
Publicado em 2022
“... growth and development, so this work aims to bring these effects to the various aspects of child...”
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12
Publicado em 2017
“...The identification of risk or protective behavioral patterns associated with abdominal adiposity...”
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13
Publicado em 2012
“...Xylazine (XYL) and acepromazine (ACP) are known to decrease the hematocrit (HT) of horses when...”
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14
Publicado em 2022
“... reports of growth in complaints to the authorities for noise pollution from residential areas, which may...”
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15
Publicado em 2008
“... on restored teeth. The restorations may be thermic conductors or insulators, reducing the accuracy of pulpal...”
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16
Publicado em 2022
“...Introduction and objectives: Cardiovascular disease (CVD) is the major cause of death in non...”
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17
Publicado em 2018
“... out following the PICOD Method. An appropriate research strategy was developed at each base/repository...”
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18
Publicado em 2011
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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19
por Rau,R.
Publicado em 2002
“... fourier transformation providing the basis for the computation of global field power (GFP...”
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20
Publicado em 2020
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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