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1
“... posture during the execution of dental procedures. ISO 11.226:2000 Standard, Corr. 1:2006 has been...”
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2
“... posture during the execution of dental procedures. ISO 11.226:2000 Standard, Corr. 1:2006 has been...”
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“... pH of the soil solution of all the treatments increased after flooding and this increase was faster in the...”
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5
“... research, we conducted a before-and-after study to evaluate the potential effects of an invasive fast...”
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6
“...Nineteen-channel EEGs were recorded from the scalp surface of 30 healthy subjects (16 males and...”
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7
“... before and after treatment. The PFM training was performed in group, one hour once a week for 12 sessions...”
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8
“... lower phosphorus content to decrease the costs, energy use, and the residue generated within the steel...”
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9
“... before and after treatment. The PFM training was performed in group, one hour once a week for 12 sessions...”
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10
“... by clinical practice nurses. The primary outcome was patient experience of pain during the procedure and...”
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11
“... 5 days after infection, and estradiol was administered during the follow-up. Parasitemia was evaluated...”
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12
“... to reflect that the difficulties experienced during the use of gloves in procedures that contain the use...”
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13
“... appropriate time for this intervention (before, during and/or after the procedure) was found. Other strategies...”
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14
“... within 30 min and remained at those levels until 24 h after capture. Blood chloride tended to decrease...”
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15
“... pH of the soil solution of all the treatments increased after flooding and this increase was faster in the...”
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16
“... a procedure called “remostagem” to lower acetic acid of wines with high volatile acidity (above 0.8g/L). The...”
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17
“... membrane proteins) before and immediately after the HD procedure in 20 patients (10 responders and 10 non...”
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18
“...ABSTRACT Self-monitoring procedures are adopted by food industries to ensure the quality and safety...”
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19
“...Self-monitoring procedures are adopted by food industries to ensure the quality and safety of final...”
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20
“...Self-monitoring procedures are adopted by food industries to ensure the quality and safety of final...”
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