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decrease release » decreases disease (Expand search), decrease renal (Expand search), protease release (Expand search)
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release after » relapse after (Expand search), decrease after (Expand search), disease after (Expand search)
decrease release » decreases disease (Expand search), decrease renal (Expand search), protease release (Expand search)
decrease ratio » decreased ratio (Expand search), decrease at (Expand search), decreased rate (Expand search)
ratio decrease » rate decrease (Expand search), rapid decrease (Expand search), ratio increase (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
release after » relapse after (Expand search), decrease after (Expand search), disease after (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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“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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Article
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“... as sources of protein. The food conversion ratio, protein efficiency ratio, relative and corrected protein...”
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“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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“.... Information on social-demographic characteristics, food intake, level of physical activity, alcohol...”
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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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“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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“... longitudinal study. Physical activities and sedentary behaviors (SB) were reported in the questionnaire Food...”
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“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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