“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized...”
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“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized markers...”
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“... fed the standard diet for the 10 days. Food intake, zoometric measurements, plasma CCK, plasma leptin...”
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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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“.... When invading native riparian temperate forests, they can decrease tree species diversity, alter the...”
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“... of drugs, herbal medicines, or food supplements such as probiotics. Here, we investigated the effect...”
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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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“... 25 of lactation, but the decrease was highest in the H-group (p < 0.03). The weaning-oestrus interval did not...”
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“... to decrease central catheter-associated bloodstream infection among newborns. . Method a search was conducted...”
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“... to the initial CJ contamination. BLA proves to be a potential alternative to control food-borne pathogens...”
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“...The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber...”
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“...While cryopreservation of cauda epididymal sperm (SpCau) allows the preservation of post-mortem...”
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“..., it should not exert the same evolutionary pressure as that of predator–prey interactions. Our study...”
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“... indicate that the variation in escape capacity through larval ontogeny does not determine their...”
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“... PL group did not differ significantly from that of the CN group. Conclusions: PL decreases insulin...”
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“... findings: The content of vascular O-GlcNAc-modified proteins was lower, OGT and OGA expression did not...”
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“... abrogated upon treatment with caffeine, but not with SCH58261. This shows that caffeine prevented the...”
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“... volatile acidity of this mixture and of the newly made wine should not exceed 0.6 and 0.3 g/L, respectively...”
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