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foods decreases » loss decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decreases rate » decreased rate (Expandir a busca), decreases water (Expandir a busca), decreases acute (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decreases rate » decreased rate (Expandir a busca), decreases water (Expandir a busca), decreases acute (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... parameters and body composition and the level of food processing in adolescents. Methods: Twelve overweight...”
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Artigo
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
Assuntos:
“...Processing...”Acessar documento
Dissertação
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“... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...”
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Artigo
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“... a partir dos critérios do Joint National Committee on Prevention, Detection, Evaluation, and Treatment...”
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Tese
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“... h supplementation of integral red grape juice decrease resting BP and maintains or potentiate the magnitude of PEH...”
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Trabalho de conclusão de curso
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“..., utilizando‐se ratos recém desmamados. Para o cálculo da digestibilidade in vitro foram utilizados os valores...”
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Tese
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“... degree of processing into: unprocessed/minimally processed foods and processed culinary ingredients...”
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Tese
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“..., energy, phenolic compounds, antioxidant properties, anthocyanins. The rates of absorption and increased...”
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Dissertação