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Mostrando 1 - 20 resultados de 452 para a busca '(( decrease of decrease food decrease ) OR ( decrease to decrease during effects ))~', tempo de busca: 1,03s Refinar Resultados
1
Publicado em 2000
“...Background: The effect of food restriction (FR) on myocardial performance has been studied...”
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Artigo
3
Publicado em 2020
“... to produce dog food containing curcumin replacing synthetic antioxidants, to evaluate its beneficial effects...”
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Artigo
5
Publicado em 2021
“..., inducing adaptations in the offspring. Whether the effects of maternal hyperglycemia are modulated by diet...”
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Artigo
7
Publicado em 2020
“... an interesting ingredient for biodegradable food packaging. The scope of this review is to present the latest...”
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Dissertação
8
Publicado em 2007
“... during 8 weeks to the rats divided in 6 experimentals groups: sedentary normal cholesterol chow diet...”
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Artigo
9
Publicado em 2007
“... during 8 weeks to the rats divided in 6 experimentals groups: sedentary normal cholesterol chow diet...”
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Artigo
10
Publicado em 2017
“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
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12
Publicado em 2021
“...Due to high food demand, aquaculture is one of the fastest growing industries. Hence, to supply all...”
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13
Publicado em 2023
“... environmental sustainability. Even tough pet food has always been considered as a valuable asset in reducing...”
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Tese
15
Publicado em 2008
“... properties of potato tissues exposed to PEF during small-amplitude oscillatory dynamic rheological...”
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16
Publicado em 2015
“...In this study we investigated the effects of late leaf removal on the berry and wine composition...”
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Artigo
17
Publicado em 2009
“... contribute to irradiation odor. Reducing the temperature during the irradiation process reduces the effects...”
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Artigo
18
Publicado em 2018
“... contribute to irradiation odor. Reducing the temperature during the irradiation process reduces the effects...”
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Artigo
19
Publicado em 2009
“... rectangular pulse of 10−5, 10−4, or 10−3 s. The changes on the viscoelastic properties of potato tissue during...”
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