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quality processing » quality process (Expand search), quality processes (Expand search), dairy processing (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), not decrease (Expand search)
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“... diets. Food efficiency and protein quality of casein and gelatin mixtures in low protein diets in Wistar...”
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“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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“... concentration (p < .05) compared to CG. SG showed higher fecal butyric acid and lower pH compared to baseline...”
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“... concentration (p < .05) compared to CG. SG showed higher fecal butyric acid and lower pH compared to baseline...”
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“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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“... individuals in flocks may deplete food resources and increase intraspecific competition. In the present study...”
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11
“... of drugs, herbal medicines, or food supplements such as probiotics. Here, we investigated the effect...”
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“... for MRSA was lower than for SG and SH. The efficiency of BLA in preventing CJ growth seems to be related...”
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14
“... lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the...”
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“...Bee Pollen is a valuable and useful natural food product that can be used for different purposes...”
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“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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“...This study was carried out to evaluate the influence of food storage under low temperature...”
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“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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