Buscas alternativas:
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease _ (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease _ (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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Artigo
2
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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Artigo
3
4
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Artigo
5
Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Acessar documento
Artigo
6
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Artigo
7
“...), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin...”
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Artigo
8
“... presence of food and obtaining tissue samples. To evaluate the gastric emptying time, dry and moist food...”
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Artigo
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11
“..., digestibility, safety and dietary characteristics of diets based on new materials for pet food production...”
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Tese
12
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14
Assuntos:
“...Socioeconomic inequality, Food intake, Obesity, Multiple logistic analysis, Portugal...”
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Outros
15
“... resources. In contrast, males exhibited a decrease in latency and food consumption only for high-quality...”
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Dissertação
16
“... in food product development is the design of products with enhanced nutritional profile and a sustainable...”
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Dissertação
17
“... at 30 μg mL −1 and induced a statistically significant decrease in β-glucan content. Furthermore, liquid cultures...”
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Artigo
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