“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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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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“...-old castrated male Wistar rats were administered NaF in their drinking water and F contained in food...”
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“...-old castrated male Wistar rats were administered NaF in their drinking water and F contained in food...”
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“... most important food baskets of Southeast Asia that depends on seasonal flooding. Our results indicate...”
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“...) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”
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“... and structural properties of these ceramic materials and their electrical, magnetic, and dielectric...”
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“... was found after Percoll® selection for ET2.5 and ET5. Interestingly, the number of nanoparticles...”
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“... while the C-C stretching mode of linear carbon chain decreases. Theoretical results based on atomistic...”
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“... samples show an increase of the glass transition and crystallization temperatures and a decrease of the...”
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Subjects: “...structural properties...”
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“..., the thermal analyses showed a decrease in the thermal stability and an increase in rigidity of their...”
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“... as a contraction along the c direction of the tetragonal unit cell. The Curie temperature decreases from 432...”
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“... different Ag/Ti atomic ratios (ranging from 0 to 1.49). The structural and morphological properties are well...”
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“... the tetragonal 2:14:1 (P4(2)/mmm) hard magnetic phase. The observed decrease of the magnetization and...”
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“... mechanical properties of CoFe2O4 nano-particles were investigated by means of X-ray powder diffraction (XRD...”
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“...Abstract Herein, the structural, morphological, compositional, optical, electrical and dielectric...”
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“... on the physicochemical properties of gluten protein. Different functional properties of proteins like...”
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