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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
flour processing » cloud processing (Expand search), pillar processing (Expand search), power processing (Expand search)
decrease flour » decrease food (Expand search), decrease fear (Expand search), decrease or (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease with (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
flour processing » cloud processing (Expand search), pillar processing (Expand search), power processing (Expand search)
decrease flour » decrease food (Expand search), decrease fear (Expand search), decrease or (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease with (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
1
“... this alteration are not fully understood. Therefore, in this study, we aimed to evaluate the Akt serine...”
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2
Maternal periodontitis decreases plasma membrane GLUT4 content in skeletal muscle of adult offspring
“... glucose transporter type 4 (GLUT4) expression, decreased protein kinase B (Akt) phosphorylation, and...”Access document (1)
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3
“... recovered MBRC after coincubation. All incubations decreased AKT phosphorylation; however, only MLT alone...”
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4
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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5
“... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...”
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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“... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...”
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“... an alternative to decrease environmental impact generated during the elimination of fish processing residues...”
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