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taping decreases » taping decrease (Expandir a busca), training decreases (Expandir a busca), walking decreases (Expandir a busca)
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decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
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Mostrando 1 - 20 resultados de 206 para a busca '(( decrease lipid decrease of processing ) OR ( decrease taping decreases and decrease ))*', tempo de busca: 0,77s Refinar Resultados
1
Publicado em 2021
“...The skin is an organ that promotes elasticity and also resistance against mechanical forces. After...”
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Artigo
3
Publicado em 2015
“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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Artigo
4
Publicado em 2017
“... to improve joint stability and decrease pain. This study aimed at evaluating the acute effect of Kinesio...”
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Relatório
7
Publicado em 2018
“... groups: with and without the use of the functional taping. The electrical activity of the erector spinae...”
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Artigo
8
Publicado em 2024
“... (Evans and Nielson, 2022). ACL reconstruction is, in general, the solution for the rupture of ACL; the...”
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Artigo
15
Publicado em 2019
Assuntos: “...High pressure processing...”
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Dissertação
16
Publicado em 2025
“... testshowed a significant decrease in all variables (P = 0.001 and), ankle dorsiflexion (P = 0.001...”
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Artigo
17
Publicado em 2021
“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
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Dissertação
18
Publicado em 2015
“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Dissertação
20
Publicado em 2022
“... designed which allows for the recovery of protein, lipid and aromas, to reduce the environmental impact...”
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