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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)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » and decrease (Expand search), _ decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease pro (Expand search)
decrease or » decrease of (Expand search), decrease pro (Expand search), decrease toc (Expand search)
1
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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2
“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized...”
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3
“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized markers...”
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5
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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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8
“.... When invading native riparian temperate forests, they can decrease tree species diversity, alter the...”
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9
“... of drugs, herbal medicines, or food supplements such as probiotics. Here, we investigated the effect...”
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10
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...”Access document
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11
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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12
“...While cryopreservation of cauda epididymal sperm (SpCau) allows the preservation of post-mortem...”
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13
“..., data for 2005-11 are divergent. The National Household Sampling Survey, based on declarations of the...”
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14
“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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15
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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16
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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17
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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18
“...The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber...”
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19
“... as sources of protein. The food conversion ratio, protein efficiency ratio, relative and corrected protein...”
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20
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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