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decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (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)
food effect » flood effect (Expandir a busca), wood effect (Expandir a busca), hood effect (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (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)
food effect » flood effect (Expandir a busca), wood effect (Expandir a busca), hood effect (Expandir a busca)
1
“... of disease progression. This study investigated the effect of synbiotic meal on uremic toxins...”
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“..., the ET effect on the quality of SpCau cryopreserved in EYFE remains unknown. Distinct from SpEJ, SpCau...”
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3
“...), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin...”
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4
“...Background: The effect of food restriction (FR) on myocardial performance has been studied...”
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5
“... of yogurt had a distinctive flavour attributed to the effect of several factors viz., dry extract, ash...”
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6
“... energy intake during all treatment period, an effect that was related to a decrease in both carbohydrate...”
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7
“... 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage...”
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8
“... (LM) in a Portuguese fermented sausage (linguiça) decreases during the ripening stage, and that such inhibition arises...”
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9
“... viability during the storage of the beverages, but the chemical and textural changes (decreases...”
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“... biomagnification of mercury (Hg) in a Southern Ocean (SO) food web, and to evaluate the effect of organism size and...”
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“... in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and...”
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17
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... as salmon, whitefish, trout, or Greenland sole. The main objective of this work was to study the effect...”Acessar documento
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18
“... effect, manifested as a decrease in globulin levels. In the final 15 d of the experiment, the animals...”
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19
“...The effect of different concentrations (1, 2, and 3%w/w) of glycerol monostearate (GMS...”
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20
“...). Hence, there were a total of four treatments, with 52 fillets per treatment. At various times during...”
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