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training decreases » training increases (Expand search)
decrease training » increased training (Expand search), disease training (Expand search), release training (Expand search)
food processed » food processing (Expand search), and processed (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
training decreases » training increases (Expand search)
decrease training » increased training (Expand search), disease training (Expand search), release training (Expand search)
food processed » food processing (Expand search), and processed (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
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“... and post- training period, the intensity of pain was evaluated throughout a subjective analogical...”
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“... decreases the intensity of their pain. The results supported the hypothesis, leading to the conclusion that...”
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“... to investigate the effect of an 8-wk structured strength training program on pain and sleep quality in patients...”
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“... in probiotic microorganisms applied to dairy products. Probiotics are affected by several factors that decrease...”
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Identification and evaluation of antimicrobial resistance of yeast in minimally processed vegetables
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“...minimally processed vegetables...”Access document
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