Search alternatives:
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)
decrease the » decreases the (Expand search), decrease in (Expand search)
the decrease » to decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease of » decrease in (Expand search)
of step » of stem (Expand search), of steel (Expand search), of steam (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)
decrease the » decreases the (Expand search), decrease in (Expand search)
the decrease » to decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease of » decrease in (Expand search)
of step » of stem (Expand search), of steel (Expand search), of steam (Expand search)
1
“... the mechanisms working behind it are still unclear, it is known that environmental, genetic and...”
Access document
Access document
2
3
“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
Access document
Access document
4
“...) frozen with EYFE is to add an Equilibrium Time (ET) step period to the cryopreservation process. However...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
5
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
Access document
Access document
Article
6
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
Access document
Access document
Article
7
“... as sources of protein. The food conversion ratio, protein efficiency ratio, relative and corrected protein...”
Access document
Access document
Article
8
9
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
Access document
Access document
Article
10
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
Access document
Access document
Article
11
“... 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
12
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
Access document
Access document
Other
13
“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized...”
Access document
Access document
Article
14
“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized markers...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
15
16
“... protrusion to significantly decrease the TMJ vibratory energy and to recapture the displaced articular disk....”
Access document
Access document
Article
17
Subjects:
“...joint characteristics and functions...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
18
“... longitudinal study. Physical activities and sedentary behaviors (SB) were reported in the questionnaire Food...”
Access document
Access document
Article
19
20