Search alternatives:
decrease changing » decreases handling (Expand search), decrease candida (Expand search), decreases weaning (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
changing profile » changing proline (Expand search), change profile (Expand search), aging profile (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
decrease changing » decreases handling (Expand search), decrease candida (Expand search), decreases weaning (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
changing profile » changing proline (Expand search), change profile (Expand search), aging profile (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
1
“... changing plasma LPS concentrations. Detrimental changes were observed after consumption of SO and CO and...”
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Doctoral thesis
2
3
“... commonly results in a noncompliance to the therapeutics and in the need of changing disease control...”
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7
“... to cardiovascular disease. Prospective, randomized and controlled studies showed that statin treatment may decrease...”
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Master thesis
8
9
“.... Salivary protein profile and amylase enzymatic activity of the fluid collected after tasting was correlated...”
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Conference object
10
“... integrity was analyzed with microhardness profiles and roughness measurement. Considering that the presence...”
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Master thesis
11
“.... Part of the analysis was stratified into three periods: before, during and after changing the criteria...”
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Master thesis
12
“... world, changing the freshwater and oceanographic conditions. Thus, hypoxia periods, before seasonal...”
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Doctoral thesis
13
14
“... significantly reduced the pH, SF and yellow intensity (b*) of the WS and N fillets without changing the moisture...”
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Master thesis
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