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loading decreased » training decreased (Expand search), leaching decreases (Expand search), taping decrease (Expand search)
decrease loading » decrease flooding (Expand search), decrease lodging (Expand search), decrease owing (Expand search)
wet processing » meat processing (Expand search), text processing (Expand search), heat processing (Expand search)
decreased wet » decreased left (Expand search), decreased with (Expand search), decreased rev (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
loading decreased » training decreased (Expand search), leaching decreases (Expand search), taping decrease (Expand search)
decrease loading » decrease flooding (Expand search), decrease lodging (Expand search), decrease owing (Expand search)
wet processing » meat processing (Expand search), text processing (Expand search), heat processing (Expand search)
decreased wet » decreased left (Expand search), decreased with (Expand search), decreased rev (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
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“... diets. Food efficiency and protein quality of casein and gelatin mixtures in low protein diets in Wistar...”
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“... in the class according to the learned to pies. This intervention program decreased the consumption ofLow...”
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“... ofshortchainfattyacidandpHvalue wasdetermined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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“... pH value was determined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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“... adipose tissue were assessed. Results: TTI decreased food intake but did not increase plasma CCK in obese...”
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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“... individuals in flocks may deplete food resources and increase intraspecific competition. In the present study...”
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“... of drugs, herbal medicines, or food supplements such as probiotics. Here, we investigated the effect...”
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“... for MRSA was lower than for SG and SH. The efficiency of BLA in preventing CJ growth seems to be related...”
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“... lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the...”
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“...This study was carried out to evaluate the influence of food storage under low temperature...”
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“...Microalgae are widely used as food supplements due to their high protein content, essential fatty...”
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