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early processing » energy processing (Expand search), garlic processing (Expand search), dairy processing (Expand search)
decrease human » increase human (Expand search), disease human (Expand search), decrease asian (Expand search)
human decrease » human deceased (Expand search), human increase (Expand search), human disease (Expand search)
decrease early » decreased early (Expand search), increase early (Expand search), increased early (Expand search)
increase food » increase blood (Expand search), increase bond (Expand search), increases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
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1
“.... Information on social-demographic characteristics, food intake, level of physical activity, alcohol...”
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2
“... to increases in temperature and changes in litter quality that can affect small woodland streams, where water...”
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3
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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4
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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5
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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6
“... adipose tissue were assessed. Results: TTI decreased food intake but did not increase plasma CCK in obese...”
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8
“... individuals in flocks may deplete food resources and increase intraspecific competition. In the present study...”
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9
“...) during food restriction and refeeding. Our analysis revealed that short periods of food restriction...”
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“... 5.0 g of fiber/80 g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the...”
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“... and an increase in comfort foods were also reported. It was found that food habits changed in times...”
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17
“... cascades, where the addition of one natural enemy causes a decrease of pest densities and an increase...”
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18
“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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19
“... properties of food and increase microorganism proliferation, decreasing the shelf-life of the products...”
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20