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decrease bioactive » increase bioactive (Expand search), increased bioactive (Expand search), increases bioactive (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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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)
decrease toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decrease bioactive » increase bioactive (Expand search), increased bioactive (Expand search), increases bioactive (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (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)
decrease toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
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“... of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic...”
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“... extracts, contain important phytochemicals with bioactive properties to be explored in the medicine, food...”
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“... antioxidant capacity has started to decrease considerably after four months of storage. Cooking process...”
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“... the bioactive properties of gluten-free breads in regard to antioxidant capacity and the α-amylase...”
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“... (mainly in rocket and spinach), while after drying, there was a significant decrease. A positive effect...”
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“... Medicine and is utilized as a common food delicacy in China. This study was carried out to evaluate effects...”
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