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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
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1
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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2
“...Free® (Minitube, Germany) using three ET protocols: ET0 (no-ET); ET2.5 (2.5 h-ET); and ET5 (5 h-ET). SpCau from...”
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3
“... presence of food and obtaining tissue samples. To evaluate the gastric emptying time, dry and moist food...”
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4
“... on animal growth and health. Curcumin (100 mg/kg) was added after the extrusion process along with the other...”
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“... before and after drying) was used, using 10 replications of 3 kg. The nuts were analysed for their...”
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8
“...-type drier with respect to the physical, physicochemical and microbiological quality of nuts after...”
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10
“... through a food frequency questionnaire, weight and height to calculate the body mass index (BMI) and...”
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11
“... production using a less expensive fermentation condition and alternative media totally composed...”
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12
“.... Moreover, this fluid has diverse functions, among which food perception and ingestion, making...”
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13
“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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14
“... essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria...”
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“.... However, the United States Food and Drugs Administration (USFDA) recentlyapproved a trial to assess its...”
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17
“... or inducing a decrease in the various compounds and the treatment using ozonated water was efficient...”
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“... production using a less expensive fermentation condition and alternative media totally composed...”
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20