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decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease rapid » decrease lipid (Expand search), decreased ratio (Expand search), decrease and (Expand search)
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during process » curing process (Expand search), pouring process (Expand search), hiring process (Expand search)
decreases food » decreases blood (Expand search), decreases and (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
at decreases » salt decreases (Expand search), and decreases (Expand search), but decreases (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease rapid » decrease lipid (Expand search), decreased ratio (Expand search), decrease and (Expand search)
rapid decrease » rapidly decrease (Expand search), rapid increase (Expand search), ratio decrease (Expand search)
during process » curing process (Expand search), pouring process (Expand search), hiring process (Expand search)
decreases food » decreases blood (Expand search), decreases and (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
at decreases » salt decreases (Expand search), and decreases (Expand search), but decreases (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
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“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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“... 100mL of pasteurized milk), during 7-wk Metabolic markers anduremictoxins,fecalconcentration...”
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“...), during 7-wk Metabolic markers and uremic toxins, fecal concentration of short chain fatty acid and...”
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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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“... most important food baskets of Southeast Asia that depends on seasonal flooding. Our results indicate...”
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Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Access document
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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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“... cooling rates imposed during the spray forming process. The present study aims to compare directionally...”
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Subjects:
“...[en] RAPID PRESSURE-LESS SINTERING...”
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“... by vertebrates significantly increases with increasing amount of natural area, while decreases with increasing...”
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“... (LNAPL) plume underground during a remediation process in the area of an impacted gas station...”
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“... was evaluated through stability during storage under controlled conditions (temperature and light...”
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