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statins decrease » statins increase (Expand search), skins decrease (Expand search), strain decrease (Expand search)
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decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
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Showing 1 - 20 results of 176 for search '(( decrease in decrease pro processing ) OR ( decrease at decrease statins decrease ))*', query time: 0.85s Refine Results
2
Published 2021
“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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Article
3
Published 2000
Subjects: “...Processing Techniques....”
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Master thesis
4
Published 2000
Subjects: “...Processing Techniques....”
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Master thesis
6
Published 2011
“... a favorable pharmacokinetic profile. The combination of a potent decrease in total and LDL cholesterol levels...”
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Article
7
Published 2022
“... (n = 132, 25 sarcopenic), the use of statins was inversely associated with sarcopenia (OR = 0.03...”
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Article
8
Published 2013
“...The present study was carried out to evaluate the effect of statins associated with physical...”
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Article
9
Published 2016
“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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Article
11
Published 2020
“... foram avaliadas amostras de nãotecido sem pró-degradante e com 1 e 2% de pró-degradante orgânico comercial...”
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Master thesis
13
Published 2008
Subjects: “...Cholesterol statins...”
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Master thesis
14
Published 2019
“... of 40oC to 60oC. At constant water activity, an increase in temperature decrease the equivalent moisture content of Ora-pro...”
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Bachelor thesis
16
Published 2015
“... administration increases the pro-BDNF/totalBDNF ratio and decreases the tPA levels in animals, suggesting that...”
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Article
18
Published 2023
“... on the recovery of compounds with higher bioactive potential. A general decrease of EC50 values was...”
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Article
19
Published 2008
“... structure of the gas ducts. Due to the great length of a gas duct, corrosive components decrease its quality...”
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Article
20
Published 2022
“... membrane processing and fractionated condensation was addressed for two different case studies – i) Sardine...”
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