Search alternatives:
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
in processing » grain processing (Expand search), corn processing (Expand search), in process (Expand search)
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 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)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
in processing » grain processing (Expand search), corn processing (Expand search), in process (Expand search)
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 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)
1
“... glucose, lipid profile, satiety increase and gastrointestinal health.Objective: compiling studies which...”
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“... glucose, lipid profile, satiety increase and gastrointestinal health.Objective: compiling studies which...”
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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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“..., due to a decrease in antioxidant defences such as superoxide dismutases or a slowdown of the...”
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7
“... lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the...”
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“..., is crucial. An effective solution to decrease fuel consumption and, consequently, reduce carbon dioxide...”
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11
Raman Spectroscopic and Chemometric Investigation of Lipid-Protein Ratio Contents of Soybean Mutants
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“...Food analysis...”Access document (1)
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“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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17
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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18
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“...Central auditory processing disorder...”
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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