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and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
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decrease doping » decrease during (Expand search), decrease owing (Expand search), decreases during (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)
doping effect » aging effect (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
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“... carbons for reducing the amount of OTA present in white and red wines as well as to evaluate their effect...”
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4
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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5
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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7
“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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8
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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9
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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10
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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11
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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12
“...Food industries must adapt their formulations to consumer needs, for a healthy diet. Extruded...”
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13
“... the nutritional effect on bone and cartilage development. To better understand the effect of diet...”
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14
“... individuals in flocks may deplete food resources and increase intraspecific competition. In the present study...”
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“...), while accounting for the effect of dyke constructions. We focus on the Long Xuyen Quadrangle (LXQ...”
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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