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statins decrease » statins increase (Expand search), skins decrease (Expand search), strain decrease (Expand search)
decrease statins » disease statins (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (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)
statins decrease » statins increase (Expand search), skins decrease (Expand search), strain decrease (Expand search)
decrease statins » disease statins (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (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)
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“... pesquisas na “Pubmed” e outras bases científicas de referência utilizando os termos “statins...”
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Master thesis
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“..., healthy and convenient foods. However, processing fruits promotes a decrease in its stability with...”
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“..., healthy and convenient foods. However, processing fruits promotes a decrease in its stability with...”
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“... an important food market segment. However, processing of fruits promotes faster its physiological deterioration...”
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Article
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“... comparing the Statin Group with the COVID/Statin Group. There was a decrease in SBP and DBP in the Statins...”
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Master thesis
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“... can help to decrease the level of “bad cholesterol” and can consequently reduce the development...”
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Other
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“...Cardiovascular complications in diabetic patients, especially type 2, can be classified...”
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Article
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“...Micro/nanotechnologies are increasingly used in food industry to limit sensitive compounds from...”
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