Search alternatives:
migration decrease » vibration decreases (Expand search), maturation decreases (Expand search), modulation decrease (Expand search)
decrease walking » increase walking (Expand search), decreases weaning (Expand search), decrease during (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease using » decrease during (Expand search), decrease owing (Expand search), decreases during (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)
using pattern » wing pattern (Expand search), cutting pattern (Expand search)
migration decrease » vibration decreases (Expand search), maturation decreases (Expand search), modulation decrease (Expand search)
decrease walking » increase walking (Expand search), decreases weaning (Expand search), decrease during (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease using » decrease during (Expand search), decrease owing (Expand search), decreases during (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)
using pattern » wing pattern (Expand search), cutting pattern (Expand search)
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“.... Information on social-demographic characteristics, food intake, level of physical activity, alcohol...”
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“... collected using a validated food frequency questionnaire in Brazil. A food intake evaluation was conducted...”
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“...Abstract The cassava has been modified successfully by using the saline water, which was abundantly...”
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“... food safety. However the drying with an economic and friendly energy is an important characteristic...”
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“... screening, using this type of in vitro model will allow the understanding of the feasibility of the food...”
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