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decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion decrease (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)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease art » decrease akt (Expand search), decrease at (Expand search), decreased akt (Expand search)
art objects » smart objects (Expand search), and objects (Expand search), belt objects (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion decrease (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)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease art » decrease akt (Expand search), decrease at (Expand search), decreased akt (Expand search)
art objects » smart objects (Expand search), and objects (Expand search), belt objects (Expand search)
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“..., their ability, to inhibit the adhesion of several food pathogens (Escherichia coli, Salmonella...”
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“... to contribute to the history, increase of artistic value as well as to the preservation of the precious objects...”
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“... microorganism adhesion on the fruit tissues. The viability of L. rhamnosus in fruit salads was 8.49 log CFU...”
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“..., adhesion, work of shear) of the SC samples were significantly affected with the addition of beetroot powder...”
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“.... CONCLUSION: The consumption of a food powder supplement can improve diet composition, decrease blood pressure...”
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“... - intervention on the menus, food portions, nutritional and food quality; 3) Nutrition education and literacy...”
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