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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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Showing 1 - 20 results of 471 for search '(( decrease to decrease by processes ) OR ( decrease l decrease decrease after ))~', query time: 0.93s Refine Results
1
Published 2018
“... response was observed after LPS treatment and the addition of RESV led to decreases in expression of the...”
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Article
2
Published 2015
“... also administered 2 and 24 h after induction. Rats from the non-colitis and non- treated colitis groups...”
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Article
4
Published 2015
“...IntroduÃÃo e Justificativa: Calotropis procera (CP). Planta comum em climas Ãrido e semiÃrido, apÃs...”
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Doctoral thesis
5
Published 2016
“... the latex fraction of Calotropis procera it was possible to prevent damage caused by 5-FU in the oral...”
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Doctoral thesis
6
Published 2024
“... peroxymonosulfate (PMS, HSO5–), among others, constitutes one of the advanced oxidative processes (AOP) that can...”
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Doctoral thesis
8
Published 2015
“...Introduction and aim: Calotropis procera (CP) is a laticifer plant adapted in arid and semiarid...”
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Doctoral thesis
10
Published 2008
“...Chronic neurodegenerative processes have been identified in the rat forebrain after prolonged...”
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Article
11
Published 2016
“... the latex fraction of Calotropis procera it was possible to prevent damage caused by 5-FU in the oral...”
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Doctoral thesis
12
Published 2023
“... of 50.02% (UV) and 42.14% (visible). After 5 cycles of reuse, there was a decrease of about 5% for dry...”
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Article
14
Published 2013
“... into the medium after withdrawal of the FQs in the inlet stream. In a previous study, Labrys...”
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15
Published 2018
“... by compromising sensitive, motor and autonomic fibers, causing a decrease or absence of sensitivity, paralysis and...”
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Master thesis
16
Published 2022
“... V, 35 kHz) at the same temperatures for 30 and 60 min. These processes were compared to the traditional...”
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20
Published 2015
“... processes such as cutting, peeling and slicing, but preserve characteristics of a fresh food. When processed...”
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Master thesis
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