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l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
heat processing » meat processing (Expand search), text processing (Expand search), event processing (Expand search)
food decreases » foods decreases (Expand search), goods decreases (Expand search), and decreases (Expand search)
decrease heat » decreased heart (Expand search), decreases wheat (Expand search), decrease at (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 » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
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“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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5
“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
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“...The exposure of living organisms to metals can generate reactive oxygen species and failure...”
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“... or therapeutic failure. Absorption can be altered by modulating the function of P-gp via the concomitant use...”
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Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Access document
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14
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... solution. After 24 h, both prepared formulations showed a decrease in color intensity, with no significant...”
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17
“... industrial steps at industrial level could be minimized in order to decrease process’s costs and runtime...”
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18
“... essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria...”
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“... of food loss, characterized by decrease in the quantity and quality of food in the first three stages...”
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