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lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
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decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (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)
decreases and » decreases in (Expand search), decreases _ (Expand search)
in processed » and processed (Expand search), in process (Expand search), of processed (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (Expand search)
1
“... related with globalization, sedentarism and high intake of processed food rich in saturated fat and...”
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Master thesis
2
3
4
5
6
“..., mitochondrial activity and lipid peroxidation. The second straw was kept at 37 °C for 30 min and subjected...”
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Article
7
“... processed to determine several biochemical parameters used as toxicity biomarkers. Protein and carbonyl...”
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Article
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9
“... temperature results in higher Hg absorption and increased damage to lipid, protein and DNA in A. anguilla gill...”
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10
“...-camu podem ser usados como alimentos funcionais, para controle no perfil lipídico e não como alimento...”
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Master thesis
11
12
“... de membrana e peroxidação lipídica foram analisadas. No Experimento 4, sêmen de 3 garanhões (3 ejaculados...”
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Doctoral thesis
13
14
“... de espécies reativas de oxigênio, a capacidade antioxidante total e os níveis de peroxidação dos lipídeos...”
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Doctoral thesis
15
“... to 56.99), carbohydrate content decreases almost by half (from 50.47 to 25.95) and fiber is practically...”
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17
“.... Foram avaliadas cor, pH, capacidade de retenção e água, perda de peso por cozimento, maciez, oxidação lipídica...”
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Master thesis
18
19
“... sensorial differences among the three formulations of fresh sausages. It was observed a decrease in WHC and...”
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Master thesis
20