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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease or » decrease on (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
food effect » flood effect (Expandir a busca), wood effect (Expandir a busca), hood effect (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 511 para a busca '(( decrease or decrease food effect ) OR ( decrease of decrease decrease after ))~', tempo de busca: 0,86s Refinar Resultados
4
Publicado em 2014
Assuntos: “...Food advertisement...”
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7
Publicado em 2020
“.... Although some analgesic protocols are used after this procedure in order to control post operatory pain...”
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12
Publicado em 2023
“... or supplemented with 7.5% of partially hydrolyzed guar gum. After 4 weeks of experiment, food intake, body weight...”
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14
Publicado em 2012
“...). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates...”
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16
Publicado em 2017
“... of nuts after drying for 6 hours at 45 °C. A random block experimental design with two treatments (nuts...”
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17
Publicado em 2006
“... a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease...”
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18
Publicado em 2020
“... capacity. After 2 months of feed production, 12 young Beagle dogs received either curcumin-containing food...”
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19
Publicado em 2017
“...-type drier with respect to the physical, physicochemical and microbiological quality of nuts after...”
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20
Publicado em 2018
“... cholesterol and fat contents on dry basis exhibited a significant decrease (p<0.05) after cooking....”
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