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decrease taking » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
foods decreases » loss decreases (Expand search)
taking process » making process (Expand search), baking process (Expand search), aging process (Expand search)
decrease foods » decrease food (Expand search), decreases food (Expand search), decreased food (Expand search)
decrease hiv » decrease in (Expand search), decrease their (Expand search), decreased high (Expand search)
hiv decrease » via decrease (Expand search), hiv increase (Expand search), will decrease (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease taking » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
foods decreases » loss decreases (Expand search)
taking process » making process (Expand search), baking process (Expand search), aging process (Expand search)
decrease foods » decrease food (Expand search), decreases food (Expand search), decreased food (Expand search)
decrease hiv » decrease in (Expand search), decrease their (Expand search), decreased high (Expand search)
hiv decrease » via decrease (Expand search), hiv increase (Expand search), will decrease (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
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“...Abstract Background: Functional foods such as flaxseed have been commonly consumed to prevent...”
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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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Thickness dependence of the room-temperature ethanol sensor properties of Cu2O polycrystalline films
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“...thickness decreases...”Access document (1)
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“...Investigate whether polymorphism in the promoter region encoding leptin and leptin receptor gene...”
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“...Introduction: Periodontal disease is caused by changes in the oral microbiota (increase or decrease...”
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“... of foods shelf-life. In this work, the feasibility of HS/RT was evaluated using cow’s raw milk and cow...”
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“... handlers and of the surfaces in contact with foods in the hotel food and beverage area, before and after...”
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“... at concentrations of 6.83 and 5.40 mg/mL, in addition to additive effects between these extracts in the decrease...”
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“.... Decrease in the consumption of traditional foods by the population may detect possible damage to the health...”
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