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increased during » increase during (Expandir a busca), increases during (Expandir a busca), increased urinary (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk decrease » risk decreases (Expandir a busca), risk increase (Expandir a busca), break decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
increased during » increase during (Expandir a busca), increases during (Expandir a busca), increased urinary (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk decrease » risk decreases (Expandir a busca), risk increase (Expandir a busca), break decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
1
“...‐processed food consumption increased (p < 0.0005) during the study period. Logistic regressions showed that...”
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Artigo
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“... generated during mineral processing. These structures require continuous geotechnical monitoring, including...”
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Artigo
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“... in accordance with license no. SLN2014-3-170, after subjecting data to processing aiming to preserve the...”
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Artigo
11
“... contribution of UPF in food consumption increased the risk of increasing the DBP (4th quintile – RR = 2.02...”
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Tese
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“... social activities, depression, loss of mobility, physical weakness, and even increased risk of falls...”
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Artigo
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“..., intermediate and strong were used for this purpose. Dough stability increased upon addition of wheat dextrin...”
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Dissertação
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