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decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
decrease taping » decrease walking (Expand search), decrease owing (Expand search), decreases weaning (Expand search)
taping decrease » statins decrease (Expand search), training decreases (Expand search), rapidly decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
Showing 1 - 20 results of 82 for search '(( decrease during decrease meat processing ) OR ( decrease to decrease taping decrease ))*', query time: 0.81s Refine Results
1
Published 2015
“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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Article
2
Published 2021
“... conditions of the skin. In this context, it has been demonstrated that Kinesio Taping (KT) accelerates the...”
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Article
3
Published 2017
“... varus angle peak during functional activities. There has been significant decrease (p<0.001) in mean...”
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Report
8
Published 2018
“... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...”
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Article
9
Published 2024
“... control during the rehabilitation process or when resuming sport practice to decrease the risk...”
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Article
11
Published 2019
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Article
13
Published 2025
“..., an increase in knee valgus during drop jump task and a decrease in lower limb balance were observed during...”
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Article
16
Published 2021
“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p &lt; .05). Therefore...”
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18
Published 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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