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decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
to effective » an effective (Expand search), _ effective (Expand search), cost effective (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
decrease to » decreased to (Expand search), decrease the (Expand search), decrease pro (Expand search)
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“... initial value. By culturing the bacterium on thin stillage and whey, there is a decrease in the acidity...”
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Article
3
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... that BLA was effective in preventing the growth of SG and SH in all matrices. The effectiveness of BLA...”
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Article
7
“... profitability concept discussed at Theory of Construction (TOC), in which the gain is defined as the index...”
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Master thesis
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“... need for major infrastructure changes or investments. It could enable a decrease in the consumption...”
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Article
11
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Master thesis
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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14
“.... Also indicates a decrease in the interest of the athlete in the school when the signing of the first...”
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Master thesis
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“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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17
“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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20
“...Chitosan cross-linked with genipin (Ch-Ge) films are effective on white wine preservation, showing...”
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