Buscas alternativas:
culinary processing » culinary processes (Expandir a busca), ordinary processing (Expandir a busca), auditory processing (Expandir a busca)
decrease culinary » decrease urinary (Expandir a busca), decrease pulmonary (Expandir a busca), decreases pulmonary (Expandir a busca)
increase walking » increase during (Expandir a busca), increase skin (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster increase » faster decrease (Expandir a busca), factor increase (Expandir a busca), wastes increase (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)
culinary processing » culinary processes (Expandir a busca), ordinary processing (Expandir a busca), auditory processing (Expandir a busca)
decrease culinary » decrease urinary (Expandir a busca), decrease pulmonary (Expandir a busca), decreases pulmonary (Expandir a busca)
increase walking » increase during (Expandir a busca), increase skin (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster increase » faster decrease (Expandir a busca), factor increase (Expandir a busca), wastes increase (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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“... conditions. Stance phase duration decreases as speed increases, for both load conditions. Gait pattern seems...”
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Dissertação
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“... after thermal processing, which shows that the muscle may become culinary meat with features accepted...”
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Artigo
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“... of physiotherapeutic intervention caused increase of AFnu (p<0.05) and decrease of LFnu (p<0.05) when they were...”
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Dissertação
15
“... culinary ingredients (8.3%). The mean percentage of consumption in the four food processing groups was...”
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Artigo
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“... of 0,10 m/s (F = 16,942, p =0,001) and fast gait speed of 0.08 m/s (F = 9,518, p = 0,006), decrease in TUG...”
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Tese
20