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meat processing » post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
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decrease β » decrease _ (Expand search), decrease in (Expand search), decrease of (Expand search)
β decrease » _ decrease (Expand search), α decrease (Expand search), l decrease (Expand search)
meat processing » post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any 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 β » decrease _ (Expand search), decrease in (Expand search), decrease of (Expand search)
β decrease » _ decrease (Expand search), α decrease (Expand search), l decrease (Expand search)
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“... reperfusion injury is mediated by the activation of Akt/GSK-3β signaling pathway. Methods: Mice were randomly...”
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Article
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“... prevented the decrease of insulin-stimulated 2-NBDG (2-[N-(7-nitrobenz-2-oxa-1,3-diazol-4-yl)amino]-2-deoxy...”
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Article
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Article
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“... a actividade de extractos de FCF e CCF na via de sinalização do PI3K/AKT/mTOR, em células HepG2 e de cancro...”
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Master thesis
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Article
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
Article
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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