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decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease their » decrease the (Expand search), increase their (Expand search), decreases the (Expand search)
their decrease » the decrease (Expand search), their disease (Expand search), the decreased (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not increase » and increase (Expand search), an increase (Expand search)
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“...The predicted increase in atmospheric CO2 concentration for this century is expected to lead...”
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“... timepoints studied. Sexual behavior was not altered by the diet regimen, and HFD fertility after natural...”
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“..., decreases as the soil pH increases due to the higher sorption of B on soil solid surfaces. The objective...”
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“... concentration of B in the soil solution, which, in turn, decreases as the soil pH increases due to the higher...”
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6
“...Protein supplements are usually used to control body weight, however, the impact of protein quality...”
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“... increase sale price. While the negative consequences of undernutrition on bull sperm quality are known...”
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“... quality of litter inputs to streams and increase water N concentration. Although the effects of riparian...”
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9
“... showing different levels of habitat quality. Furthermore, we ran linear mixed models to assess the...”
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“...-C significantly decreased in both men and women after the consumption of orange juice, and an increase in HDL...”
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“... a reduction in mass and increases the risk of fracture. However, the determination of bone mineral density...”
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“...Investigate whether polymorphism in the promoter region encoding leptin and leptin receptor gene...”
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“... was also to increase the process yield. However, this value has not changed. Lastly, the centrifuges...”
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“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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