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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)
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the decrease » to decrease (Expand search), and decrease (Expand search)
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1
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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2
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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“...Objective: This study evaluated the effect of a protein, the isolated Trypsin Inhibitor (TTI) from...”
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5
“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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6
Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“...The main objectives of this study were to verify the relationship among body condition...”Access document
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7
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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8
“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized...”
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9
“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized markers...”
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10
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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11
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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“...ABSTRACT Objective: To report on the experience and care provided by the “Caring for the future...”
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14
“...Objective: Alcohol consumption combined with ageing alters the healing process of the skin...”
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15
“...Background and Objectives: cervical cancer deaths can be avoided through of the early detection and...”
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“... pain, frequently associated with depression. Objective: To determine the effect of 16 practice sessions...”
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19
“... atherosclerosis. Objectives: To assess the effects of flaxseed in atherogenesis in rabbits consuming a high...”
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20
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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