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decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
during effect » enduring effect (Expandir a busca), curling effect (Expandir a busca), pouring effect (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
during effect » enduring effect (Expandir a busca), curling effect (Expandir a busca), pouring effect (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... of disease progression. This study investigated the effect of synbiotic meal on uremic toxins...”
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2
“..., the ET effect on the quality of SpCau cryopreserved in EYFE remains unknown. Distinct from SpEJ, SpCau...”
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3
“... B2. During storage at 25 °C or 40 °C the light showed a greater effect on the stability of the carotenoids...”
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4
“...Background: The effect of food restriction (FR) on myocardial performance has been studied...”
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5
“... (LM) in a Portuguese fermented sausage (linguiça) decreases during the ripening stage, and that such inhibition arises...”
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6
“... of yogurt had a distinctive flavour attributed to the effect of several factors viz., dry extract, ash...”
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7
“... biomagnification of mercury (Hg) in a Southern Ocean (SO) food web, and to evaluate the effect of organism size and...”
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8
“... energy intake during all treatment period, an effect that was related to a decrease in both carbohydrate...”
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“... 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage...”
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11
“... viability during the storage of the beverages, but the chemical and textural changes (decreases...”
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13
“..., only the intensity of red showed a linear decrease as the chitosan concentration increased, and after...”
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“...The effect of different concentrations (1, 2, and 3%w/w) of glycerol monostearate (GMS...”
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“...Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi...”
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“... studies have been investigating their potential to decrease the Fe pro-oxidant effect by forming a stable...”
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“... in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and...”
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