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the decrease » to decrease (Expand search), and decrease (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
with properties » fresh properties (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
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“..., starting 1 week after treatments, as compared to the same group before treatments. Glycemia values were...”
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“.... In this study, the effects of MLT and DHA, combined or not, on PNT1A cells with regard to mitochondria...”
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“.... Most of the samples bleached with MI in combination with peroxides presented increased hardness and...”
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“... with or without vacuum massage on the biomechanical properties of grafted skin after a burn. METHODS...”
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“...The objective of this work was to evaluate the physical properties of a soil with a 'Tanzânia...”
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“... voluntary force occurred at slower rates compared with baseline (P G 0.05). However, the rate of decrease...”
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“... 60 days before and after the brushing test, with the aid of toothbrushing simulator and soft bristle...”
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“... the follow-up on both groups, with a mean decrease of 186.29 µm on IC Group and 175.32 µm on RC Group...”
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“... substitute, with favorable biological properties, opens the possibility for its use as a viable and efficient...”
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“... or alter the properties of food. This work evaluated the influence on the antioxidant activity of boiling...”
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“... with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium...”
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“... identified after annealing up to 500 °C, with a decrease in basal spacing when the annealing temperature...”
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“... fibres, glands, blood and lymphatic vessels) together with the microorganisms residing on its surface...”
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“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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“...-8-filled infiltrant after 4 weeks of immersion, but were not detected on the control infiltrant. The...”
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