Search alternatives:
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease rate » decreased rate (Expand search), decreases rate (Expand search), decrease at (Expand search)
rate decrease » rats decreases (Expand search), rate increase (Expand search), to decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
food factor » food factory (Expand search), foods factors (Expand search), foot factors (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease rate » decreased rate (Expand search), decreases rate (Expand search), decrease at (Expand search)
rate decrease » rats decreases (Expand search), rate increase (Expand search), to decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
food factor » food factory (Expand search), foods factors (Expand search), foot factors (Expand search)
1
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
2
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
3
4
“... period to the development of molecular and morphological aspects of food intake control, and its decisive...”
Access document
Access document
Article
5
6
7
“... for application of microencapsulation of aromas of aromatic plants and spices to decrease/exclude salt. Product...”
Access document
Access document
Article
8
“... acids and amino acids as well as carotenoids. The addition of microalgal biomass to food products...”
Access document
Access document
Article
9
“...Recent discussions pointed to the profound impact of food and dietary interventions on various...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
10
11
“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
Access document
Access document
12
13
“... year and hospital admission rates. This narrative review focuses on one of the major driving forces...”
Access document
Access document
Article
14
“... year and hospital admission rates. This narrative review focuses on one of the major driving forces...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
15
“...Glial cell line-derived neurotrophic factor (GDNF) and its receptor (GDNF Family Receptor α1-GFR...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
16
17
18
Alimentación de la vaca en pastoreo. Factores que impactan en la eficiencia del uso de los alimentos
“..., and (iii) cows milked once a day had a decrease of approximately 50% in nutrient-use efficiency...”Access document
Doctoral thesis
19
20
“... whether and how resource subsidies and food web configuration affect the patterns and mechanisms...”
Access document
Access document
Article