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decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease increase » disease increased (Expand search), database increase (Expand search), decrease income (Expand search)
in composition » on composition (Expand search), in competition (Expand search), acid composition (Expand search)
increase after » decrease after (Expand search)
decrease the » decreases the (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search), _ decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
1
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Article
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3
“... increases significantly. In this study an acrylic painting was used to protect the concrete and decrease the...”
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4
“... (p<0.05) were identified, all after 12-week of the intervention. There was an increase in the consumption...”
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Article
5
“... increases and vanishes completely for x≥0.7. We find a very large additional decrease of the saturation...”
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Article
6
“... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...”
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Doctoral thesis
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9
“... composition in the prostatic stroma of 18-month-old gerbils after surgical castration, in association or not...”
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Article
10
“...Mushrooms are one of the most perishable products and tend to lose quality right after harvest. The...”
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11
“... exertion scale). Before and after the supplementation period, body composition, one maximum repetition...”
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12
“... before and after the omission. Milk quality and composition was analysed in lactation weeks 9, 13 and...”
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Article
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15
“... was a decrease in density after the pre-cleaning process, which was probably due to the removal...”
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17
“... the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found...”
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Article
18
“... (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, flow...”
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