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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 not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
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1
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Article
2
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Article
3
“...This case study is about DrinkForFood – a German start-up. The company sells personalized wines and...”
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Master thesis
4
“... food in their stomach after eight hours. In other hand all the animals, which ate moist food, did not...”
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Article
5
“... resources. In contrast, males exhibited a decrease in latency and food consumption only for high-quality...”
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Master thesis
6
“... (3 mg/Kg) which meand they have a great potential to be used as food for humans if cadmium levels decrease...”
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Master thesis
7
“.... Moreover, this fluid has diverse functions, among which food perception and ingestion, making...”
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Article
8
9
“... the direct transition from natural food to inert food. As using live natural food requires care...”
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Article
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11
“... associated or not with Lacticaseibacillus paracasei on the metabolic response of eutrophic and overweight...”
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Doctoral thesis
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14
“... at 1, 6, 12, 24, 48 and 72 h after surgery. Analgesic rescue was not necessary for any animal. Punctuation of UMPS...”
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Article
15
“.... The 6-OHDA-treated rats displayed a significant decrease in locomotor activity, exploratory behavior...”
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Article
16
“... vagotomy did not change the progressive decrease in body mass or the onset of identifiable fasting stages...”
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Article
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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