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beef processing » of processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease beef » decrease need (Expand search), decreased bdnf (Expand search), decrease of (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
beef processing » of processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease beef » decrease need (Expand search), decreased bdnf (Expand search), decrease of (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
1
“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
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Master thesis
2
3
“... (-21 [-50 to 19] vs 1.5 [-26 to 38] ng/mL, p = 0.06). NT-pro BNP and weight also had a greater decrease in the spironolactone group. The proportion...”
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Article
4
“.... CHI animals showed a decrease in myristic and palmitic acids compared to PRO. CHI decreased the meat...”
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Article
5
“... products because of their technological benefits, with reduced processing costs, although they are...”
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Article
6
“... of this study was evaluate the effect of B. forficata on in vitro lipid peroxidation induced by pro...”
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Master thesis
7
8
“... lipídica de carne utilizada para confecionar francesinhas e de banha de porco, através do uso...”
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Master thesis
9
“... (creatinine and urea) as well as the decrease in hemoglobin (Hb) level versus hypoxic rats. The two agents...”
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Article
10
“... creatinine, increase in nitrogenous urea in the blood, decrease in TGF, and AKI stage 1, 2 and 3. These...”
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Article
11
“... traditional beef charqui. Storage time influenced the evolution of lipid and protein oxidation, especially...”
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Doctoral thesis
12
“... da composição lipídica de matrizes cárneas ricas em PUFA. Os resultados do experimento 3 indicaram...”
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Doctoral thesis
13
“... width (RDW), urea, triglycerides, and very low-density lipoprotein (VLDL)-cholesterol, but negatively...”
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Doctoral thesis
14
“.... A função renal foi avaliada pela concentração plasmática de creatinina e ureia por análise bioquímica...”
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Doctoral thesis
15
17
“... peroxidase (GPx), catalase (CAT) and superoxide dismutase (SOD), and some biochemical parameters (urea...”
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Master thesis
18
19
“... Antioxidante, Creatina Quinase, Uréia, Proteínas Totais e Creatinina, além do hemograma completo...”
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Article
20
“... aumento dos níveis séricos de ureia, ALT, ?-globulina, IL-6, TNF-?, IL-17A e NO, além de diminuir...”
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Doctoral thesis