“... concentration (p < .05) compared to CG. SG showed higher fecal butyric acid and lower pH compared to baseline...”
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“... concentration (p < .05) compared to CG. SG showed higher fecal butyric acid and lower pH compared to baseline...”
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“... structure, most probably as a result of decreases in the diversity and quality of litter inputs to streams...”
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“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... Mediterranean fever, acute pericarditis, and the management of acute gout. It has a narrow therapeutic index...”
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“... ET2.5 and ET5 showed a higher (P ≤ 0.05) percentage of motility and integrity of plasma and acrosome...”
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“... resources. In contrast, males exhibited a decrease in latency and food consumption only for high-quality...”
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Assuntos: “...Food packaging...”
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“...This case study is about DrinkForFood – a German start-up. The company sells personalized wines and...”
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“...), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin...”
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Assuntos: “...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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Assuntos: “...High pressure processing...”
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“... in GC decreases at 8 h and at 5 h, and to GV at 12 and 24 h. Difference between groups happened at 3 h with larger...”
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Assuntos: “...Food availability...”
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Assuntos: “...Food Habits...”
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Assuntos: “...Food industry wastewater...”
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Assuntos: “...Microbial food-web...”
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