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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease flour » decrease food (Expand search), decrease fear (Expand search), decrease or (Expand search)
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decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price 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)
decrease flour » decrease food (Expand search), decrease fear (Expand search), decrease or (Expand search)
flour produced » flour production (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
1
“...This study reported the repair of a periapical lesion after endodontic retreatment. A 42-year-old...”
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2
“... of isthmus throughout the entire extension of the root canals were prepared using ProDesign Logic CM (PDL...”
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3
“...Studies suggest that inflammation is a key factor in the pathogenesis of diabetes mellitus. Pro...”
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“... (RB; VDW GmbH, Munich, Germany) 40/.06 file in reciprocating motion or ProDesign Logic (PDL; Easy...”
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“... of strength training on pro-and anti-inflammatory cytokines, hematological markers and physical fitness...”
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9
“... ligature and then once daily for 11 days. The naive group had no manipulation. After this time-point, the...”
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Exercise training decreases the load and changes the content of circulating SDS-resistant protein...
“...-sensitive C-reactive protein, N-terminal pro-B-type natriuretic peptide (NT-proBNP), haptoglobin and ficolin...”Access document
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“... in different types of packaging.The flour was produced by drying the by-product in an oven with air circulation...”
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15
“... extraction industry, with most of its application being for human nutrition. [2]. The flour produced from the...”
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16
“...Sweet potato (Ipomoea batatas (L) Lam.) flours were produced and analised with five sub-varieties...”
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17
“...Sweet potato (Ipomoea batatas (L) Lam.) flours were produced and analised with five sub-varieties...”
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“... alternative flour content caused a significant decrease in the specific volume, greater darkening (L*) and...”
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20
“... alternative flour content caused a significant decrease in the specific volume, greater darkening (L*) and...”
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