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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
and processing » food processing (Expand search)
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decrease its » decreases its (Expand search), decrease with (Expand search), decrease in (Expand search)
its decrease » with decrease (Expand search), nts decreases (Expand search), to decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease akt » decrease at (Expand search), decrease with (Expand search), decreased and (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
and processing » food processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease its » decreases its (Expand search), decrease with (Expand search), decrease in (Expand search)
its decrease » with decrease (Expand search), nts decreases (Expand search), to decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease akt » decrease at (Expand search), decrease with (Expand search), decreased and (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
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“...-IR). The Akt serine phosphorylation and GLUT4 levels of microsomal (M) and plasma membrane (PM) fractions...”
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Article
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Maternal periodontitis decreases plasma membrane GLUT4 content in skeletal muscle of adult offspring
“... glucose transporter type 4 (GLUT4) expression, decreased protein kinase B (Akt) phosphorylation, and...”Access document (1)
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Article
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“... recovered MBRC after coincubation. All incubations decreased AKT phosphorylation; however, only MLT alone...”
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Article
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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Article
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“... after preparation and filling of sausage, and Period II – after five days of drying. In terms...”
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“... micronization and extrusion processes, are reported. Micronization and extrusion are based on the decrease...”
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Article
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“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Doctoral thesis
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