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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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Showing 1 - 20 results of 610 for search '(( decrease pro decrease quality access ) OR ( action based decrease decrease after ))*', query time: 0.88s Refine Results
1
Published 2012
“... of the adult rat prostates and to evaluate the benefic action of alpha tocopherol supplementation...”
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Article
3
Published 2012
“... of the adult rat prostates and to evaluate the benefic action of alpha tocopherol supplementation...”
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4
Published 2019
“... bioenergetics, ROS production, and proliferation-related pathways were examined. Based on dose response and...”
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6
Published 2022
“... to allowing the storage of the grain, provides a food with better nutritional quality compared to dry corn...”
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Master thesis
7
Published 2007
Subjects: “...Comportamento pró-ambiental...”
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Bachelor thesis
9
Published 2021
“..., made based on Nonoxynol-9. This compound is capable of causing cervical and vaginal irritative effects...”
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Article
10
Published 2018
“..., as are serum lipid levels in the Peg-IFN / RBV-based treatment. However, with direct action antivirals...”
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12
Published 2018
“... lipid levels in the Peg-IFN/RBV-based treatment. However, with direct action antivirals (DAAs) this...”
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14
Published 2017
“... Madrid International Plan of Action on Ageing and the World’s Health Organisation. Although debate...”
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16
Published 2025
“... stomach. In this study, colon-specific microparticles (MPs) based on RS/P and reinforced with cellulose...”
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17
Published 2023
“...In the last half-century sperm quality has been declining globally. Although its causes remain...”
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Master thesis
18
Published 2012
“...The objective of this study was to evaluate the physiological quality and seed yield of soybean...”
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19
Published 2021
“... properties and physiological quality of corn grains. Four hybrids were evaluated: RB9110PRO2, 2B512PW, 2B633...”
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20
Published 2015
“... polyunsaturated fatty acids were predominant, with a percentage decrease after each cycle of frying. Consequently...”
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