Buscas alternativas:
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food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of step » of stem (Expandir a busca), of steel (Expandir a busca), of steam (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of step » of stem (Expandir a busca), of steel (Expandir a busca), of steam (Expandir a busca)
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“... culture of fish species, affecting growth, development and ultimately, survival of produced fish. Although...”
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“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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5
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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6
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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7
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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Outros
8
“...) frozen with EYFE is to add an Equilibrium Time (ET) step period to the cryopreservation process. However...”
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Artigo
9
“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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Artigo
10
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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Artigo
11
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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Artigo
12
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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Artigo
13
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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14
“...Food industries must adapt their formulations to consumer needs, for a healthy diet. Extruded...”
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Artigo
15
“... protrusion to significantly decrease the TMJ vibratory energy and to recapture the displaced articular disk....”
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16
Assuntos:
“...joint characteristics and functions...”
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17
“... individuals in flocks may deplete food resources and increase intraspecific competition. In the present study...”
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Artigo
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