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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (Expand search)
in proteins » in protein (Expand search), and proteins (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
proteins decrease » protein decrease (Expand search), proteins increases (Expand search), protein increase (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (Expand search)
in proteins » in protein (Expand search), and proteins (Expand search)
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“... structure and gene flow at a fine-spatial scale is key for adequate management of species with small and...”
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“... TNFR2 results only in cell survival. The dysregulation of these processes may contribute...”
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“..., PI staining, flow cytometry, and transwell assays, respectively. The expression levels of proteins involved...”
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“..., ROS generation and oxidized proteins were determined in HepG2 cells cultured in the presence of either...”
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“... 1.5-h long bouts, separated by a 45 min rest period. Sixteen hours after the exercise, the rats were...”
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“... 7, experimental AP was induced in the AP groups, and after 70 days, MEL (5 mg/kg) was administered to the MEL...”
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Exercise training decreases the load and changes the content of circulating SDS-resistant protein...
“...-3, were also evaluated at baseline and after the exercise program.ResultsThe exercise program decreased...”Access document
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“... quality and quantity of proteins available in the beans before and after hydration and cooking. The grains...”
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