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increase decrease » increase disease (Expandir a busca), increase degree (Expandir a busca), increase breast (Expandir a busca)
statins increase » statins decrease (Expandir a busca), strains increases (Expandir a busca), status increases (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
egg processing » eeg processing (Expandir a busca), log processing (Expandir a busca), vog processing (Expandir a busca)
decrease after » disease after (Expandir a busca)
decrease egg » decreases egg (Expandir a busca), decrease age (Expandir a busca), decrease cell (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
Mostrando 1 - 20 resultados de 58 para a busca '(( decrease to decrease egg processing ) OR ( decrease statins increase decrease after ))*', tempo de busca: 0,72s Refinar Resultados
4
Publicado em 2022
“..., mediated by IgE. Until now, the processes used to decrease the allergenicity of egg proteins, such...”
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10
Publicado em 2019
“... pesquisas na “Pubmed” e outras bases científicas de referência utilizando os termos “statins...”
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Dissertação
11
Publicado em 2014
“... treatment, women exhibited a greater decrease in plasma TC and LDL-C levels compared with men. After...”
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Artigo
12
Publicado em 2016
“...Abstract Background: The effect of statins on the endothelial function in humans remains under...”
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Artigo
13
Publicado em 2013
“...Statins are lipid lowering agents extensively used in human clinical medical. They exert their...”
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Dissertação
15
Publicado em 2024
“... comparing the Statin Group with the COVID/Statin Group. There was a decrease in SBP and DBP in the Statins...”
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Dissertação
16
Publicado em 2019
“... of commercial laying hens, with a decrease in egg production costs. It is an operationally low cost product and...”
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Artigo
17
Publicado em 2016
“... by flow-mediated vasodilation (FMV) before and 8 weeks after treatment. Results: The decrease in LDL...”
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18
Publicado em 2024
“..., ranging from increases of + 37.00% [32.00%:42.00%] to decreases of -11.00% [-17.00%:-4.20%]. Relative...”
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Artigo
19
Publicado em 2004
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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