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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
at properties » meat properties (Expand search), coat properties (Expand search), salt properties (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease _ (Expand search)
1
“...Prostate cancer development has been associated with changes in mitochondria' activity and...”
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2
“... (50 mg/kg, intravenously), and their blood was collected 48 h later and also after treatments, for measurements of glycemia...”
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3
“... (MI Paste; MI) and carbamide/hydrogen peroxides in different proportions on surface properties of bleached...”
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4
“... voluntary force occurred at slower rates compared with baseline (P G 0.05). However, the rate of decrease...”
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“... the follow-up on both groups, with a mean decrease of 186.29 µm on IC Group and 175.32 µm on RC Group...”
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8
“...) associated with 5% hydroxyapatite nanoparticles (NPHAps) and 10% bioactive glass (BAG) 45S5 before and after...”
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9
“...-8) on various material properties and mineral precipitation potential of a resin infiltrant. Methods: A TEGDMA...”
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11
“...-derived matrix with plant or hybrid fibers, and using various molding processes, reinforcement geometries...”
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12
“... (p < 0.05). The association of farnesol with MTA promoted a decrease in the presence of voids, and increased...”
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13
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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“... of hydroxyapatite associated or not with BMPs. After dissection, fixation, decalcification and serial microtomy...”
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16
“... identified after annealing up to 500 °C, with a decrease in basal spacing when the annealing temperature...”
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17
“... stability decreased over the shelf life, with a marked decrease in the first 6 months for hazelnuts...”
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18
“... with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium...”
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19
“... geometry. It was confirmed that the softness value decreases with increasing bulk, being more pronounced...”
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