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decrease period » decrease pro (Expand search), decrease periodontal (Expand search)
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their decrease » the decrease (Expand search), their disease (Expand search), the decreased (Expand search)
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1
“...), while accounting for the effect of dyke constructions. We focus on the Long Xuyen Quadrangle (LXQ...”
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2
3
“...) frozen with EYFE is to add an Equilibrium Time (ET) step period to the cryopreservation process. However...”
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4
“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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5
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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6
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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7
“... as sources of protein. The food conversion ratio, protein efficiency ratio, relative and corrected protein...”
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8
9
“...AIM: To investigate whether, under the influence of polypectomy, the incidence of adenoma decreases...”
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10
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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11
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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12
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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13
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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14
“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized...”
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15
“... of disease progression. This study investigated the effect of synbiotic meal on uremic toxins...”
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16
17
“...We analyzed the effect of obesity on daily physical activity (DPA) and on light-intensity physical...”
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18
“... the nutritional effect on bone and cartilage development. To better understand the effect of diet...”
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19
“...-old castrated male Wistar rats were administered NaF in their drinking water and F contained in food...”
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20
“...-old castrated male Wistar rats were administered NaF in their drinking water and F contained in food...”
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