Buscas alternativas:
decrease circulated » decreased circulating (Expandir a busca), decreases circulating (Expandir a busca), decreased circulatory (Expandir a busca)
circulated objects » articulated objects (Expandir a busca), related objects (Expandir a busca), isolated objects (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease circulated » decreased circulating (Expandir a busca), decreases circulating (Expandir a busca), decreased circulatory (Expandir a busca)
circulated objects » articulated objects (Expandir a busca), related objects (Expandir a busca), isolated objects (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
1
“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
Acessar documento
Acessar documento
Artigo
2
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
Acessar documento
Acessar documento
Outros
3
“... adipose tissue were assessed. Results: TTI decreased food intake but did not increase plasma CCK in obese...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
4
“... pH value was determined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
5
“... ofshortchainfattyacidandpHvalue wasdetermined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
Acessar documento
Acessar documento
Artigo
6
7
“... strong causality between the riverbed-mining and the decreased seasonal flooding patterns in LXQ, while...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
8
9
Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Acessar documento
Artigo
10
“... as control. Overall, the extract decreased cellular proliferation and induced apoptosis. Furthermore, the...”
Acessar documento
Acessar documento
Artigo
11
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
12
“..., and in vitro fertility ability. Extender nanoparticles were also assessed. Following collection from...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
13
“... of by-products and agroindustrial food waste as ingredients in the making of food bars is highly important due...”
Acessar documento
Acessar documento
Artigo
14
15
16
17
18
“...% to 5.1% for pizza and 18% to 0% for hamburger), and some healthy food increased (e.g., from 0% to 5.1% for fish and...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
19
20