“... of disease progression. This study investigated the effect of synbiotic meal on uremic toxins...”
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“... rotation elastic bands, of different levels of stiffness, will decrease rearfoot eversion during walking...”
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“... and relating this reduction to individual amino acids. This study investigated the effect of dietary...”
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“... decreases in Y(NPQ) associated with a higher Mg supply regardless of inoculation, suggesting increased...”
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“... was to evaluate the effect of recombinant human erythropoietin beta on the red blood cell storage...”
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“... EMG72. Results: There was an effect of time showing higher serum creatine kinase 48 h after SMDIP...”
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“... of insulin resistance and hypertension in and HSu models and that this effect was related to a decrease...”
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“... (SB) co-supplementation on neuromuscular fatigue during high-intensity intermittent efforts in swimming. Eleven regional...”
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“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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“...Objective: The effect of castration and subsequent replacement of dehydroepiandrosterone (DHEA...”
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“..., particularly during dual-task walking (DTW); walking whilst performing a cognitive task. Our aims were...”
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Subjects: “...Relative yield decrease....”
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“..., the ET effect on the quality of SpCau cryopreserved in EYFE remains unknown. Distinct from SpEJ, SpCau...”
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Subjects: “...High metabolic load distance...”
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“...(GG)]) during wakefulness and sleep, and thereby decrease pharyngeal collapsibility. Methods: We performed...”
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“... induction period (IP) and acid number (AN) during storage at 10 °C or in accelerated oxidation test...”
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“... in subsequent weeks. Treatment T2 resulted in a loss of milk production of approximately 39% during those days...”
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“.... A decrease in PPO activity was apparent after harvest and during storage, particularly under higher levels...”
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“... 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage...”
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