Search alternatives:
decrease binding » increases binding (Expand search), increase bonding (Expand search), decreases handling (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » statins decrease (Expand search), training decreases (Expand search), rapidly decrease (Expand search)
binding effects » binding effect (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), strain decrease (Expand search), brain decreases (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)
Showing 1 - 20 results of 79 for search '(( decrease taping decrease pain decrease ) OR ( decrease food decrease binding effects ))*', query time: 0.79s Refine Results
1
Published 2017
“... to improve joint stability and decrease pain. This study aimed at evaluating the acute effect of Kinesio...”
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Report
5
Published 2024
“... changes, influencing knee functionality (Furlanetto et al., 2016). Kinesio Taping (KT), which consists...”
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Article
6
Published 2015
“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Master thesis
9
Published 2012
Subjects: “...Cyclic AMP response element-binding protein...”
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Doctoral thesis
15
Published 2022
“...GLP-1 is an incretin released by the gut in response to oral food intake. Its binding to GLP...”
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Master thesis
16
Published 2015
“... effects of a TSM on pain, function, scapular kinematics and scapular muscle activity in individuals with...”
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Doctoral thesis
17
Published 2010
“...The growing attention to the health, the food industry and market look to provide foods with...”
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Master thesis
18
Published 2022
“... technological properties of important molecules such as proteins during food processing. Vegetable proteins are...”
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20
Published 2013
“... pathogens due to their ability to structurally mimic the pathogen binding sites that coat the surface...”
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