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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
wine processing » time processing (Expand search), rice processing (Expand search), waste processing (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » statins decrease (Expand search), training decreases (Expand search), loading decreased (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease wine » decrease owing (Expand search), decrease with (Expand search), decreases with (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
Showing 1 - 20 results of 53 for search '(( decrease in decrease wine processing ) OR ( decrease taping decrease decrease after ))*', query time: 0.77s Refine Results
1
Published 2015
“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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Article
2
Published 2021
“...The skin is an organ that promotes elasticity and also resistance against mechanical forces. After...”
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Article
3
Published 2024
“... (Rochmania et al., 2012). The functional changes that occur after ACL reconstruction comprise deficits...”
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Article
4
Published 2022
“... membrane processing and fractionated condensation was addressed for two different case studies – i) Sardine...”
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5
Published 2017
“... immediately after Kinesio Taping. Evaluation tools were visual analog scale and videometry to evaluate knee...”
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Report
10
Published 2018
“... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...”
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Article
11
Published 2015
“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Master thesis
17
Published 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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19
Published 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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