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decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
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and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
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“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized markers...”
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“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized...”
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“... structure, most probably as a result of decreases in the diversity and quality of litter inputs to streams...”
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“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
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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...”Acessar documento
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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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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“...ABSTRACT This study aimed to evaluate the efficacy of biofilms formed by lactic acid bacteria and...”
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“... Mediterranean fever, acute pericarditis, and the management of acute gout. It has a narrow therapeutic index...”
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“... was found after Percoll® selection for ET2.5 and ET5. Interestingly, the number of nanoparticles...”
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“... satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and...”
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Food service safety and hygiene factors : a longitudinal study on the Brazilian consumer perception.
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“...Food service...”Acessar documento (1)
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“..., with significant increase in reaction constants (k) and decrease in half-life (t1/2). The degradation...”
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