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Showing 1 - 20 results of 5,708 for search '(( decrease their decrease limb decrease ) OR ( decrease during decrease and based ))*', query time: 0.87s Refine Results
2
Published 2014
“..., rectus femoris and gluteus medius to ankle inversion following cold water immersion. METHOD: The peak...”
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3
Published 2016
“.... We hypothesized that the use of elastic bands would decrease rearfoot eversion and that the greater the band...”
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7
Published 2010
“... different seat heights, on weight-bearing on the paretic leg and reduction of asymmetry during STS. Thirteen...”
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8
Published 2006
“... 5 days after infection, and estradiol was administered during the follow-up. Parasitemia was evaluated...”
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9
Published 2022
“... predicted risk during the COVID-19 emergency state in Portugal. We show that time-projected estimations...”
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10
Published 2022
“... during the COVID-19 emergency state in Portugal. We show that time-projected estimations...”
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11
Published 2022
“..., threaten the mental health of populations in such scenario. This work, based on scientific and press...”
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12
Published 2021
“... strength and direction of the correlations. It was concluded that the ergonomic training based on the...”
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13
Published 2021
“... strength and direction of the correlations. It was concluded that the ergonomic training based on the...”
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14
Published 2012
“...Early malnutrition refers to inadequate nutrition during the critical period of nervous system...”
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16
Published 2025
“... intermuscular beta-band coherence measured during walking was lower in the tibialis-peroneus and tibialis...”
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17
Published 1998
“... Carlo's method, the occurrence of sequences of dry spells during the cropping season and the consequent...”
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18
Published 1998
“... Carlo's method, the occurrence of sequences of dry spells during the cropping season and the consequent...”
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19
Published 2017
“... of avalanches during the study period, but a progressive decrease in the damage per avalanche. Changes in land...”
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20
Published 2005
“... volatile acidity of this mixture and of the newly made wine should not exceed 0.6 and 0.3 g/L, respectively...”
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