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Mostrando 1 - 20 resultados de 11.217 para a busca '(( decrease in decrease food decrease ) OR ( decrease to decrease problem and ))*', tempo de busca: 1,63s Refinar Resultados
1
Publicado em 2017
“... em combater o problema de acúmulo excessivo de As e Cd nos grãos de arroz. Assim, investigações adicionais...”
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Tese
2
Publicado em 2009
“...The appearance of skeletal deformities is a major problem associated to intensive, large-scale...”
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3
Publicado em 2019
Assuntos: “...Contaminated food...”
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Artigo
4
Publicado em 2015
“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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5
Publicado em 2019
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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Artigo
7
Publicado em 2019
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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Artigo
8
Publicado em 2023
“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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Artigo
9
Publicado em 2017
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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Artigo
10
Publicado em 2019
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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Artigo
11
Publicado em 2019
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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Artigo
12
Publicado em 2015
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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Outros
13
Publicado em 2020
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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Artigo
14
Publicado em 2020
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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15
Publicado em 2018
“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
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Artigo
18
Publicado em 2011
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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