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culinary processing » culinary processes (Expand search), ordinary processing (Expand search), auditory processing (Expand search)
decrease culinary » decrease urinary (Expand search), decrease pulmonary (Expand search), decreases pulmonary (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease pain » decreases pain (Expand search), decreased brain (Expand search), decreases brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), and decrease (Expand search)
culinary processing » culinary processes (Expand search), ordinary processing (Expand search), auditory processing (Expand search)
decrease culinary » decrease urinary (Expand search), decrease pulmonary (Expand search), decreases pulmonary (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease pain » decreases pain (Expand search), decreased brain (Expand search), decreases brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), and decrease (Expand search)
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“... culinary ingredients (8.3%). The mean percentage of consumption in the four food processing groups was...”
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Article
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“... decrease of pain, discomfort and activity levels of the neck and shoulder muscles in different types...”
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“... 30 minutes of macro break of 90 minutes for lunch (A3). The interpretation of the questionnaire was based...”
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Doctoral thesis
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“... is required to break HPV-induced tolerance. The systematic review aimed to compare the safety of the...”
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Doctoral thesis
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“... degree of processing into: unprocessed/minimally processed foods and processed culinary ingredients...”
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Doctoral thesis
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