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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease ratio » decreased ratio (Expand search), decrease at (Expand search), decreased rate (Expand search)
ratio decrease » rate decrease (Expand search), brazil decrease (Expand search), to decrease (Expand search)
and processing » food processing (Expand search)
decrease after » increase after (Expand search), disease after (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 and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
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“... as sources of protein. The food conversion ratio, protein efficiency ratio, relative and corrected protein...”
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“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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“...), which is significant in terms of biodiversity and economic contribution to the VMD as it is one of the...”
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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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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8
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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“... was found after Percoll® selection for ET2.5 and ET5. Interestingly, the number of nanoparticles...”
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“... exhibited modifications in the food matrix, which were evaluated in terms of rehydration ratio and water...”
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“... in a 50% decrease in body weight and adiposity measures. Cardiac morphometry was substantially altered, as heart...”
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18
“... lipoprotein-cholesterol, triacylglycerol (TG), and hemoglobin were reduced 6 mo after RYGB (P < 0.05). The...”
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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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