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owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease with (Expand search)
in processed » and processed (Expand search), in process (Expand search), of processed (Expand search)
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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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“.... When invading native riparian temperate forests, they can decrease tree species diversity, alter the...”
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“.... Brainstem sections were collected at 15, 21 and 31 days after EB injection and processed for GFAP...”
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“...-based data, which were introduced in a GIS and processed by means of statistical analysis. Mapping...”
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“... processed fresh (FG), and two were slowly frozen, cryopreserved for 30 (G30) or 180 days (G180), thawed and...”
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“... processed to assess morphological and immunohistochemical profile, while gingival tissues were removed...”
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9
“... euthanized and pancreas, liver and kidney processed for histological analyses and immunohistochemistry assays...”
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“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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12
“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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13
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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14
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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15
Treatment with tacrolimus enhances alveolar bone formation and decreases osteoclast number in the...
“... vehicle for 60 days. Fragments containing maxillary molars were processed for light microscopy...”Access document
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16
“... variables, showing decrease with increasing moisture, temperature and rpm. The highest cold viscosity...”
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17
“... compared to grinding and cracked corn was observed. However, a decrease in crude protein degradability...”
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18
“... compared to grinding and cracked corn was observed. However, a decrease in crude protein degradability...”
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20
“... softness and spreadability (decrease of G , G and apparent viscosity and an increase of tan and melting...”
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