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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
on composition » on composite (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease and (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
1
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Article
2
“... parameters and body composition and the level of food processing in adolescents. Methods: Twelve overweight...”
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Article
3
“... to establish evaluate the protein profiles of yogurt before and after the addition of strawberry and to assess...”
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4
“...) translocation, systemic low-grade inflammation, body composition, and metabolic status in woman with excess body...”
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Doctoral thesis
5
“... (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, flow...”
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Article
6
7
“...Mushrooms are one of the most perishable products and tend to lose quality right after harvest. The...”
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8
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10
“... of 0, 5, 10, or 15% of bakery residue. After 45 days, the mini-silos were opened to evaluate the chemical composition and traits...”
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Article
11
“... using a spectrophotometer with an integrated monochromator before and after light-curing...”
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12
“... a spectrophotometer with an integrated monochromator before and after light-curing. Microstructural analysis was...”
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13
“... before and after the omission. Milk quality and composition was analysed in lactation weeks 9, 13 and...”
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15
“... tolerance tests (GTT) were performed at 380 and 480 kg. Longissimus dorsi (LD) was sampled just after...”
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Doctoral thesis
16
17
“... with an integrated monochromator before and after light curing for 10, 20, or 40s. Elastic modulus and...”
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Article
18
“... with an integrated monochromator before and after light curing for 10, 20, or 40s. Elastic modulus and...”
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Article
19
“... influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile...”
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20