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novel processing » gel processing (Expand search), oil processing (Expand search), oral processing (Expand search)
decrease statins » disease statins (Expand search)
statins decrease » statins increase (Expand search), skins decrease (Expand search), strain decrease (Expand search)
decrease novel » decrease model (Expand search), decreased level (Expand search), disease novel (Expand search)
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in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
novel processing » gel processing (Expand search), oil processing (Expand search), oral processing (Expand search)
decrease statins » disease statins (Expand search)
statins decrease » statins increase (Expand search), skins decrease (Expand search), strain decrease (Expand search)
decrease novel » decrease model (Expand search), decreased level (Expand search), disease novel (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... used to decrease the allergenicity of egg proteins, such as cooking, thermal processing, storage and...”
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“...The present study was carried out to evaluate the effect of statins associated with physical...”
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COMPARATIVE ANALYSIS OF THE USE OF STATINS AND NICOTINIC ACID IN THE TREATMENT OF METABOLIC SYNDROME
Subjects:
“...Metabolic syndrome, Statins, Nicotinic acid...”Access document
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“... (n = 132, 25 sarcopenic), the use of statins was inversely associated with sarcopenia (OR = 0.03...”
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“... DDDYEAR approach revealed decreases in the consumption of atorvastatin, fluvastatin, lovastatin...”
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“... DDDYEAR approach revealed decreases in the consumption of atorvastatin, fluvastatin, lovastatin...”
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“... bioenergy density (3.93-10.1 GJ m−3), juice processing residues have substantial values when compared with...”
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“... a favorable pharmacokinetic profile. The combination of a potent decrease in total and LDL cholesterol levels...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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