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food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk decrease » risk decreases (Expandir a busca), risk increase (Expandir a busca), break decrease (Expandir a busca)
decrease pre » decrease pro (Expandir a busca), decrease treg (Expandir a busca), decrease the (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)
pre processing » the processing (Expandir a busca), image processing (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk decrease » risk decreases (Expandir a busca), risk increase (Expandir a busca), break decrease (Expandir a busca)
decrease pre » decrease pro (Expandir a busca), decrease treg (Expandir a busca), decrease the (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)
2
“... de Investigaciones en Salud, in collaboration with the University of California at Berkeley. The original pre-1945...”
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Artigo
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4
“..., pain relief techniques, free intake of liquids and food, among others, which transform childbirth and...”
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Artigo
5
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“...Background: Ready-to-eat (RTE) foods are considered a high risk food group, since they are often...”Acessar documento
Artigo
6
“... tem sido muito estudada usando-se escores pré-definidos ou classificações de alimentos que mesclam...”
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Tese
7
“... percentage increase in the caloric contribution of U/MP/CI in food consumption decreased the risk...”
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Tese
8
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11
“..., este estudo tem como objetivo comparar os efeitos entre o pré-condicionamento com o treinamento intervalado...”
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Dissertação