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Mostrando 1 - 20 resultados de 4.045 para a busca '(( decrease to increased during process ) OR ( decrease any decrease low decrease ))*', tempo de busca: 0,83s Refinar Resultados
1
Publicado em 2014
“... : Men who underwent treatment for conjugal infertility during the period of October, 2011, to March...”
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2
Publicado em 2015
“... Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any...”
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3
Publicado em 2016
“... rotation elastic bands, of different levels of stiffness, will decrease rearfoot eversion during walking...”
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5
Publicado em 2008
“... same dose and route of DMH. A control group (Sham, N = 32) did not receive any treatment. Each group...”
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6
Publicado em 2016
“...The intensification of livestock have increased the emission of pollutants to the environment...”
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7
Publicado em 2020
“... to examine any relationship with flock size. We also recorded the foraging rate of the semipalmated plover...”
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Artigo
9
Publicado em 2016
“... assessed using digital pressure algometry. Results: The experimental group had significantly lower scores...”
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10
Publicado em 2011
“... of subclinical ketosis was 24% during the period. An ascendant curve of cholesterol and glucose was observed from...”
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13
Publicado em 2021
“... ± 41.6 min/week, being classified as GIA (p=0.0001). There was no documented difference in any of the...”
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14
Publicado em 2024
“.... It was found that sterilization in an autoclave significantly decreased the pH of the sand and increased...”
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15
Publicado em 2008
“... its hypertrophication process. Samplings were carried out monthly during 8 consecutive years (1997...”
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17
Publicado em 2022
“... during the heating process of carbohydrate-rich foods, such as potato chips and breakfast cereals...”
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18
Publicado em 2008
“... them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content...”
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19
Publicado em 2014
“... increased the CP content from 98.6 to 111.6 g kg−1 DM, NDF from 414.6 to 519.5 g kg−1 DM, ADF from 383...”
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20
Publicado em 2022
“... of BB, during a 6-month period. The pH of fresh BB, 3.7, increased with F, OD, and FD preservation methods and...”
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