“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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“... posture during the execution of dental procedures. ISO 11.226:2000 Standard, Corr. 1:2006 has been...”
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“... posture during the execution of dental procedures. ISO 11.226:2000 Standard, Corr. 1:2006 has been...”
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“...-old castrated male Wistar rats were administered NaF in their drinking water and F contained in food...”
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“...-old castrated male Wistar rats were administered NaF in their drinking water and F contained in food...”
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“... most important food baskets of Southeast Asia that depends on seasonal flooding. Our results indicate...”
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“...) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”
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“... to reflect that the difficulties experienced during the use of gloves in procedures that contain the use...”
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“... by clinical practice nurses. The primary outcome was patient experience of pain during the procedure and...”
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“... wines. First, from 135 isolates colleted during a “remostagem” procedure, 4 wild yeasts were selected...”
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“... within 30 min and remained at those levels until 24 h after capture. Blood chloride tended to decrease...”
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“... physiologically displays cytoplasmic droplets (CDs) in the flagellum that may benefit cell exchange during...”
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“... membrane proteins) before and immediately after the HD procedure in 20 patients (10 responders and 10 non...”
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“...ABSTRACT Self-monitoring procedures are adopted by food industries to ensure the quality and safety...”
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“...Self-monitoring procedures are adopted by food industries to ensure the quality and safety of final...”
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“...Self-monitoring procedures are adopted by food industries to ensure the quality and safety of final...”
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