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“..., decreases as the soil pH increases due to the higher sorption of B on soil solid surfaces. The objective...”
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Artigo
2
“... as a result of the increase in B sorption with higher soil pH. In spite of its high vertical mobility, the...”
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Artigo
3
“... (IR) in rats with apical periodontitis (AP) fed a high-fat diet (HFD). Methodology: Eighty 60-day-old rats were...”
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Artigo
4
“... must be considered when it’s necessary to develop new products. Specifically, in the surgical garment...”
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5
“... was also to increase the process yield. However, this value has not changed. Lastly, the centrifuges...”
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Dissertação
6
“... pilocarpine group. However, they were not altered in the pilocarpine groups pretreated with memantine (a NMDA...”
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7
“... pilocarpine group. However, they were not altered in the pilocarpine groups pretreated with memantine (a NMDA...”
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Artigo
8
“... indicate, on the contrary, its increase. Considering these dual facets of the subject is important for any...”
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Artigo
9
“...Background: Combination of current antidiabetic agents with natural antioxidants to manage diabetes...”
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Artigo
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“... with multiple organic dysfunctions. In this context, it has been suggested that chlorophyll-a and its...”
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Artigo
12
“... carried out in randomized blocks design with four replications. There was linear increase in K+ and S and...”
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Artigo
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“.... Despite its clinical utility, post-ECT memory deficits are a common side effect. Neuronal plasticity and...”
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Artigo
16
“..., up to 50% because of the increase of its electrostatic adsorption on created negative charges. Addition of KCl...”
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Artigo
17
“... phenoxazines (isosteres of thioxanthones, and autophagy inducers), this study aimed at further assessing its...”
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Artigo
18
“... are consistent with scientific evidence and some of which are not. Systematization conducted in this...”
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Artigo
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“... in epinephrine and corticosterone. As compared with the control rats, the handled rats showed increases in the...”
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Artigo
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“...The level of acetic acid, the main component of volatile acidity, is critical for wine quality. Its...”
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