Showing 1 - 20 results of 1,318 for search '(( decrease in decrease on profiles ) OR ( decrease to decrease decrease after ))~', query time: 1.25s Refine Results
2
Published 2001
...Etofibrate is a hybrid drug which combines niacin with clofibrate. After contact with plasma...
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4
Published 2014
.... Herein, we aimed to determine neurotensin effect on the immunomodulatory profile of fibroblasts, both...
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6
...-1), vascular cell adhesion molecule-1 (VCAM-1), were determined before and after the intervention. Results...
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7
Published 2019
.... To describe the IOP behavior before and after the implantation of the EX-PRESS, the pharmacological treatment...
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8
Published 2011
... to scrotal insulation (SI) on the profile of biochemical markers of systemic oxidative metabolism 12 animals...
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9
Published 2015
... to cyanotoxins. The aim of this study was to compare the leaf-proteome profiles of lettuce plants exposed...
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11
Published 2021
... (p<0.05) were identified, all after 12-week of the intervention. There was an increase in the consumption...
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12
Published 2018
...Antioxidant-rich foods may decrease oxidative stress and have a direct impact on atherosclerosis...
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14
...Objective:  To compare the impact on lipid profile (LP) in people starting antiretroviral therapy...
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15
Published 2015
... experiments). Though Hg accumulation reached maximum values in brain of both experiments after 14 days...
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Master thesis
16
... prostaglandin (PGF) treatments at the end to decrease circulating P4 concentration near TAI. Lactating Holstein...
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Doctoral thesis
17
Published 2020
... proteomic profile of the jejunum and the ileum of rats. Male 60-day-old Wistar rats were treated for 30 days...
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Doctoral thesis
18
... carotid arteries (CCAs) for a period of 15 minutes. After all surgical procedures and at the end of the...
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Master thesis
19
Published 2007
..., but did decrease after F supplementation (1.5 vs 1.4 mM, P < 0.05). Both supplementations in rats...
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20
Published 2015
..., raspberry, and cherry jams with more adequate nutritional profile, maintaining their textural and flavor...
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