Buscas alternativas:
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)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
and was » and ways (Expandir a busca), and wasp (Expandir a busca), and gwas (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)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
and was » and ways (Expandir a busca), and wasp (Expandir a busca), and gwas (Expandir a busca)
1
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
2
“... 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
3
4
“... structure, most probably as a result of decreases in the diversity and quality of litter inputs to streams...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
5
“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
6
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
7
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
8
“... for the assay of COL was developed and validated. The HPLC-PDA method was applied in an ex vivo non...”
Acessar documento
Acessar documento
Artigo
9
“... 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
10
“...) on different surfaces. The SH and SG viability was evaluated in polystyrene plates, wood shavings, and soil...”
Acessar documento
Acessar documento
Artigo
11
“... was found after Percoll® selection for ET2.5 and ET5. Interestingly, the number of nanoparticles...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
12
“...The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
13
14
15
16
Food service safety and hygiene factors : a longitudinal study on the Brazilian consumer perception.
Assuntos:
“...Food service...”Acessar documento (1)
Acessar documento (2)
Artigo
17
18
“..., with significant increase in reaction constants (k) and decrease in half-life (t1/2). The degradation...”
Acessar documento
Acessar documento
Artigo
19
20