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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (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 to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
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“... (HFD) or standard chow (SD) for 15, 30 or 45 weeks, after which they were evaluated by adiposity index...”
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“... increase sale price. While the negative consequences of undernutrition on bull sperm quality are known...”
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“...-C significantly decreased in both men and women after the consumption of orange juice, and an increase in HDL...”
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“...Protein supplements are usually used to control body weight, however, the impact of protein quality...”
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“... quality of studies. Thus, we investigated the impact of 24-week probiotics supplementation...”
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“.... After the meta-analysis by Carlsen et al. (1992) showing a decline in human semen quality over the last...”
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“.... After the meta-analysis by Carlsen et al. (1992) showing a decline in human semen quality over the last...”
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11
“... of a natural convection-type drier with respect to the physical, physicochemical and microbiological quality...”
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“... a sharp fall in vitamin C and acid contents. The fruit firmness decrease, after four days of storage, and...”
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17
“... at 24 h, 48 h, 7 d, or 14 d after the start of insulation (whereas control rams were randomly castrated). Insulation increased...”
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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