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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)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » and decrease (Expand search), can increase (Expand search), to decrease (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » and decrease (Expand search), can increase (Expand search), to decrease (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
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“.... However, the United States Food and Drugs Administration (USFDA) recentlyapproved a trial to assess its...”
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Master thesis
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“... of biofilm formation of strains of S. aureus isolated from different Food and Nutrition Services from João...”
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Master thesis
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“...- established food web dynamics. There was a noticeable increase in jellyfish presence in years after the...”
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Master thesis
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“... raw material, there is a need to reduce the final price of biodiesel. Thus, oil sources that are not...”
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“.... The findings revealed that food reward decreased after a moderate WL, as well as a decrease...”
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“... pH, storage, food processing conditions, can be degraded leading to the consequent loss of bioactivity...”
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