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bacterial processing » bacteria processing (Expand search), material processing (Expand search), materials processing (Expand search)
decrease bacterial » increase bacterial (Expand search), decrease arterial (Expand search), increased bacterial (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
bacterial processing » bacteria processing (Expand search), material processing (Expand search), materials processing (Expand search)
decrease bacterial » increase bacterial (Expand search), decrease arterial (Expand search), increased bacterial (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“... conditions of the skin. In this context, it has been demonstrated that Kinesio Taping (KT) accelerates the...”
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“...-Kinesio: 0). CONCLUSION: Our results suggest that Kinesio Taping was effective to improve knee dynamic...”
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“... (Rochmania et al., 2012). The functional changes that occur after ACL reconstruction comprise deficits...”
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“... significant counts at 10 min. Decrease in bacterial growth was once again evidenced between 10 and 12.5 min...”
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“...BACKGROUND: Current research supports the fact that prophylactic ankle taping (AT) is effective...”
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“...The aim of this study was to verify the influence of the degree of bacterial contamination of boar...”
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“.... At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the...”
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“... of handling and processing on levels of bacterial pathogens in foods, but it is also applicable to the...”
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