“..., HFD-fed animals presented significant increases in obesity index and serum leptin levels. Reproductive...”
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“... decrease in QoL was not directly linked to the severity of alcohol use but rather with its consequences...”
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“... posture during the execution of dental procedures. ISO 11.226:2000 Standard, Corr. 1:2006 has been...”
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“... experience for the user and not com-promise their function as a barrier material against operating room...”
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“... protein 60 protein levels in the heart increased 3 h after exhaustive exercise in the WT group, but not...”
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“... increases drug-seeking and leads to intense drug taking. However the molecular mechanisms involved in these...”
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“... Group (CG; n = 17) and were evaluated before and after 28 weeks of the exercise program. The CG did not...”
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“... than the Ki67 median value were not significantly different (P > 0.05). Regarding apoptotic markers...”
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“...-melanin synthesis pathway showed a decreased expression. Other amino acids do not trigger pyomelanin...”
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“... co-feeding period was 12 days, with a progressive increase in the amount of feed offered and a decrease...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“...To avoid mechanical compression of spermatozoa during the cryopreservation, a high dilution ratio...”
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“...) during food restriction and refeeding. Our analysis revealed that short periods of food restriction...”
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Assuntos: “...Food intake...”
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“... films of the density scale were used to evaluate the percentage of density and contrast decrease, and...”
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“... identified a failing rate of 25%. The main objectives of this Program were to decrease the dropout rate and...”
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“... as variáveis. Em média, o programa aumenta as notas das escolas, aumenta a taxa de aprovação e diminui as taxas...”
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Assuntos: “...Food choices...”
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“...This study examined the impact of a training program on elementary school teachers regarding...”
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“... days of isolation, there was a decrease in the level of physical activity and quality of food, as well...”
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