“... as sources of protein. The food conversion ratio, protein efficiency ratio, relative and corrected 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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“...Capsaicin, a topical analgesic used in the treatment of chronic pain, has irritant properties that...”
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Assuntos: “...thickness decreases...”
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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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“... after early 2000, which corresponds to the previous observations of the shifting shoreline of the VMD...”
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“... significant anti-inflammatory properties. Our main goal in this work was to test the effect of celastrol...”
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“...Copyright: © 2015 Cascão et al. This is an open access article distributed under the terms of the...”
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“...Severe food restriction (FR) impairs cardiac performance, although the causative mechanisms remain...”
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“... CSC formation and stemness properties, and led to a significant decrease in the ability to form tumors...”
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“...The aim of this study was to evaluate the effects of different levels of hydrated wheat 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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“... was the main driving force affecting survival and morphological properties of seagrass, whereas...”
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“... sensitized, submitted to exercise and exposed to OVA (OVA+Exercise, n=10). 24 h after the OVA/saline exposure...”
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“... problems observed in patients. Objective: To test the electrophysiological properties of LC neurons...”
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“... verapamil (an ATPase stimulator) treatments. SwissADME was used to identify the pharmacokinetic properties...”
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“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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