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decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
increase meat » increases meat (Expandir a busca), increased heat (Expandir a busca), increase wheat (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (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)
Mostrando 1 - 20 resultados de 83 para a busca '(( decrease of decrease taping decrease ) OR ( decrease and increase meat processing ))*', tempo de busca: 0,74s Refinar Resultados
1
Publicado em 2015
“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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Artigo
3
Publicado em 2021
“...The skin is an organ that promotes elasticity and also resistance against mechanical forces. After...”
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Artigo
5
Publicado em 2017
“... to improve joint stability and decrease pain. This study aimed at evaluating the acute effect of Kinesio...”
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Relatório
8
Publicado em 2024
“... (Evans and Nielson, 2022). ACL reconstruction is, in general, the solution for the rupture of ACL; the...”
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Artigo
9
Publicado em 2005
“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Artigo
12
Publicado em 2018
“... groups: with and without the use of the functional taping. The electrical activity of the erector spinae...”
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Artigo
13
Publicado em 2015
“..., an immediate increase of pain wich increased after 24 and remained until 48 hours at all groups searched. There...”
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Dissertação
15
Publicado em 2025
“..., an increase in knee valgus during drop jump task and a decrease in lower limb balance were observed during...”
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Artigo
17
Publicado em 2021
“..., there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229...”
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Artigo
19
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
20
Publicado em 2015
“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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