Subjects: “...Contaminated food...”
Access document

“... 100mL of pasteurized milk), during 7-wk Metabolic markers anduremictoxins,fecalconcentration...”
Access document

“...), during 7-wk Metabolic markers and uremic toxins, fecal concentration of short chain fatty acid and...”
Access document (1)
Access document (2)

“... interaction showed that there was a greater reduction in VPA among obese girls aged 10 years or more when...”
Access document

“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”
Access document

Subjects: “...food safety....”
Access document

“... physiologically displays cytoplasmic droplets (CDs) in the flagellum that may benefit cell exchange during...”
Access document (1)
Access document (2)

Subjects: “...Ultrastructural changes during apoptosis...”
Access document

“...The commercial production of carnivorous fish depends on the feed training that can be made through...”
Access document (1)
Access document (2)

“...Background: The effect of food restriction (FR) on myocardial performance has been studied...”
Access document (1)
Access document (2)

“... representative training tasks and underlying processes that sustain performance outcomes. To support this...”
Access document

Subjects: “...Food choices...”
Access document (1)
Access document (2)

“...The purpose of this work was to investigate the physicochemical changes occurring during the...”
Access document

“... celayense enterprises were in the food business in their reopening during the Covid-19 pandemic in the 2020...”
Access document

“... days of isolation, there was a decrease in the level of physical activity and quality of food, as well...”
Access document

Subjects: “...Food standard...”
Access document

“... groups. However, increased food intake and bed rest, and a decrease in physical activity level were more...”
Access document

“... an integrative review regarding the food consumption of university students during the period of the COVID...”
Access document

“... of food loss, characterized by decrease in the quantity and quality of food in the first three stages...”
Access document

Subjects: “...Food organisms...”
Access document (1)
Access document (2)