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decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease their » decrease the (Expand search), increase their (Expand search), decreases the (Expand search)
their decrease » the decrease (Expand search), their disease (Expand search), the decreased (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
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1
“... of disease progression. This study investigated the effect of synbiotic meal on uremic toxins...”
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2
“..., the ET effect on the quality of SpCau cryopreserved in EYFE remains unknown. Distinct from SpEJ, SpCau...”
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3
“... of yogurt had a distinctive flavour attributed to the effect of several factors viz., dry extract, ash...”
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4
“...Background: The effect of food restriction (FR) on myocardial performance has been studied...”
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5
“... B2. During storage at 25 °C or 40 °C the light showed a greater effect on the stability of the carotenoids...”
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6
“... viability during the storage of the beverages, but the chemical and textural changes (decreases...”
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8
“... (LM) in a Portuguese fermented sausage (linguiça) decreases during the ripening stage, and that such inhibition arises...”
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9
“... biomagnification of mercury (Hg) in a Southern Ocean (SO) food web, and to evaluate the effect of organism size and...”
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10
“... energy intake during all treatment period, an effect that was related to a decrease in both carbohydrate...”
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11
“... 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage...”
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12
“... on 1 h interval during the first 8 h, and at 12, 18, 24, 36, 48 and 72 h after surgery. For this, the University...”
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13
14
“..., only the intensity of red showed a linear decrease as the chitosan concentration increased, and after...”
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“... studies have been investigating their potential to decrease the Fe pro-oxidant effect by forming a stable...”
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19
“...The effect of different concentrations (1, 2, and 3%w/w) of glycerol monostearate (GMS...”
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20
“...Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi...”
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