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food decreased » food decreases (Expand search), foods decreases (Expand search), food recreated (Expand search)
decrease salts » decreases salt (Expand search), decrease akt (Expand search), decrease at (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
salts effects » salt effects (Expand search), rats effects (Expand search), salt effect (Expand search)
decreased to » decreased the (Expand search), decreased tgf (Expand search), decreased in (Expand search)
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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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“... of the experiment, food efficiency of 10.0% casein/gelatin diet decreased when compared to that of 10.0...”
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“... ofshortchainfattyacidandpHvalue wasdetermined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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“... pH value was determined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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“... most important food baskets of Southeast Asia that depends on seasonal flooding. Our results indicate...”
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“... on body fat attenuation is unknown. We investigated the effects of isocaloric isoproteic supplementation...”
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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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“... decrease of humidity, and with its continuous decrease the amount of voltaite incremented and rozenite...”
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12
“... as control. Overall, the extract decreased cellular proliferation and induced apoptosis. Furthermore, the...”
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Food service safety and hygiene factors : a longitudinal study on the Brazilian consumer perception.
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“...Food service...”Access document (1)
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“... in the extender decreased in post-thawed samples. In conclusion, an ET of 2.5 or 5 h is required...”
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“... transformed, novel food ingredients with potential health benefits may arise.The objective was to transform...”
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19
“... decreased with HPP for proteins from both sources. The effects of HPP on the emulsifying properties of the...”
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20
“... decreased with HPP for proteins from both sources. The effects of HPP on the emulsifying properties of the...”
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