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mirna processing » mrna processing (Expand search), rna processing (Expand search), rrna processing (Expand search)
decrease mirna » decreased mrna (Expand search), decreases mrna (Expand search), decrease in (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)
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1
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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2
“... of the experiment, food efficiency of 10.0% casein/gelatin diet decreased when compared to that of 10.0...”
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3
“... ofshortchainfattyacidandpHvalue wasdetermined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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4
“... pH value was determined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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5
“... that the flood frequency in LXQ has decreased significantly over the past 20 years (1995-2015). Time...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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8
Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Access document
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9
“... miRNA-processing pathway, and in adipose tissue, levels of dicer have been shown to decrease with age...”
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“... as control. Overall, the extract decreased cellular proliferation and induced apoptosis. Furthermore, the...”
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12
Food service safety and hygiene factors : a longitudinal study on the Brazilian consumer perception.
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“...Food service...”Access document (1)
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13
“... in the extender decreased in post-thawed samples. In conclusion, an ET of 2.5 or 5 h is required...”
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“... transformed, novel food ingredients with potential health benefits may arise.The objective was to transform...”
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Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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