Showing 1 - 20 results of 7,095 for search '(( decrease food decrease to decrease ) OR ( decrease the decrease up step ))*', query time: 0.70s Refine Results
2
Published 2019
Subjects: ...Contaminated food...
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3
Published 2015
...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...
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4
Published 2020
...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...
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5
Published 2020
...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...
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6
Published 2015
... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...
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7
Published 2023
... as sources of protein. The food conversion ratio, protein efficiency ratio, relative and corrected protein...
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8
Published 2019
... and away from the countryside and are an important part of the system ensuring the food supply and...
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9
Published 2019
... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized...
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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
... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized markers...
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12
Published 2021
...Food industries must adapt their formulations to consumer needs, for a healthy diet. Extruded...
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13
Published 2009
...-related diseases, the selection of an appropriate dietary protocol is a critical step in order to diminish...
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14
Published 2020
... individuals in flocks may deplete food resources and increase intraspecific competition. In the present study...
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16
...-old castrated male Wistar rats were administered NaF in their drinking water and F contained in food...
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17
...-old castrated male Wistar rats were administered NaF in their drinking water and F contained in food...
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18
Published 2020
...Here we present a proof of concept evaluation of the impacts of riverbed-mining on river-wetland...
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20
Published 2011
... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...
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