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decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), pain decrease (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease or (Expandir a busca), decrease and (Expandir a busca), decrease toc (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
of effect » of effects (Expandir a busca), of effective (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), pain decrease (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease or (Expandir a busca), decrease and (Expandir a busca), decrease toc (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
of effect » of effects (Expandir a busca), of effective (Expandir a busca)
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“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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2
“... of disease progression. This study investigated the effect of synbiotic meal on uremic toxins...”
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3
“... the nutritional effect on bone and cartilage development. To better understand the effect of diet...”
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4
“...), while accounting for the effect of dyke constructions. We focus on the Long Xuyen Quadrangle (LXQ...”
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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“...Objective: This study evaluated the effect of a protein, the isolated Trypsin Inhibitor (TTI) from...”
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“... of drugs, herbal medicines, or food supplements such as probiotics. Here, we investigated the effect...”
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10
“..., the ET effect on the quality of SpCau cryopreserved in EYFE remains unknown. Distinct from SpEJ, SpCau...”
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11
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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16
“.... Information on social-demographic characteristics, food intake, level of physical activity, alcohol...”
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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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19
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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20
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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