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decreases based » decreased base (Expandir a busca), decreases blood (Expandir a busca), decreases and (Expandir a busca)
decrease burden » disease burden (Expandir a busca), decrease further (Expandir a busca)
burden decrease » burden disease (Expandir a busca), urea decrease (Expandir a busca), burgers decreases (Expandir a busca)
food decreases » foods decreases (Expandir a busca), goods decreases (Expandir a busca), and decreases (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease treg » decrease the (Expandir a busca), increase treg (Expandir a busca), decrease their (Expandir a busca)
treg decrease » the decrease (Expandir a busca), urea decrease (Expandir a busca), drugs decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 160 para a busca '(( decrease food decreases based program ) OR ( decrease treg decrease burden decrease ))*', tempo de busca: 0,77s Refinar Resultados
1
Publicado em 2015
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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3
Publicado em 2011
“... a decrease on childhood obesity prevalence’s. Based on the recognized success of these programmes...”
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5
Publicado em 2017
“...Objective: To assess the effectiveness of a cognitive-behavioral therapy-based intervention...”
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6
Publicado em 2018
“... solution. After 24 h, both prepared formulations showed a decrease in color intensity, with no significant...”
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8
Publicado em 2009
Assuntos: “...Programas e Políticas de Nutrição e Alimentação...”
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14
Publicado em 2021
“... to decrease or inhibit microbial deterioration, reducing the food loss [2]. However, consumption of synthetic...”
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18
Publicado em 2022
Assuntos: “...Food and nutrition education. Institutional food...”
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Trabalho de conclusão de curso
19
Publicado em 2021
“...Carboxymethylcellulose (CMC)-based films can act as a protective barrier in food surfaces and...”
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20
Publicado em 2021
“...Carboxymethylcellulose (CMC)-based films can act as a protective barrier in food surfaces and...”
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