“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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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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“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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Subjects: “...Contaminated food...”
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Subjects: “...Decrease in meat consuption...”
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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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“..., decreases as the soil pH increases due to the higher sorption of B on soil solid surfaces. The objective...”
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“... concentration of B in the soil solution, which, in turn, decreases as the soil pH increases due to the higher...”
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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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“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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“...Xylazine (XYL) and acepromazine (ACP) are known to decrease the hematocrit (HT) of horses when...”
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“...It is intended to analyze the rural environmental registry and exemption from the registration...”
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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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“... mixed biofilms formed on denture base and reline acrylic resin. Materials and Methods: Single and mixed...”
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“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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“... lateral. O protocolo de fadiga foi baseado no teste de 1 Repetição Máxima (1-RM), seguido da realização...”
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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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