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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease owing » decrease during (Expand search), decrease in (Expand search), decrease with (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
at properties » meat properties (Expand search), coat properties (Expand search), salt properties (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
1
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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2
Thickness dependence of the room-temperature ethanol sensor properties of Cu2O polycrystalline films
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“...thickness decreases...”Access document (1)
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“... to their antioxidant properties, with plant extracts used in traditional medicine often being ignored...”
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5
“... problems observed in patients. Objective: To test the electrophysiological properties of LC neurons...”
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6
“... reactive oxygen species (ROS) production. Melatonin (MLT) and docosahexaenoic acid (DHA) have properties...”
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7
“...Several plant protein inhibitors with anticoagulant properties have been studied and characterized...”
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“... showed no decrease after treatment (T2), remaining similar to the initial values (T1). Color changes were...”
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11
“... properties. This factor is critical in industrial juice manufacture, whose freshness is essential. This study...”
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12
“... (50 mg/kg, intravenously), and their blood was collected 48 h later and also after treatments, for measurements of glycemia...”
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14
“...This study investigated the foaming properties of the suspension of milk proteins with...”
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“...Barley has shown several applications in food formulation, mainly after the malting process...”
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17
“.... Thus, the objective of this work was to evaluate the mechanical properties of bean pods as a function...”
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“...; however, a decrease occurred with the application of the treatments, when compared to the control...”
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