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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
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food less » food loss (Expand search), food list (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
food less » food loss (Expand search), food list (Expand search)
1
“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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2
“... individuals in flocks may deplete food resources and increase intraspecific competition. In the present study...”
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Article
3
“... EYFE are less efficient in preserving post-thaw sperm quality, a strategy for ejaculated sperm (SpEj...”
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Article
4
Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Access document
Article
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“... canning by-products, to obtain alternative added-value food products. One of today's leading trends...”
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Master thesis
7
“... with foraging activity. Increase in temperature and decrease in humidity resulted in increased...”
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Article
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“...This study analyzes Environmentally Sustainable Practices (ESPs) in the Organic Food Tourist Route...”
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Article
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“... resources. In contrast, males exhibited a decrease in latency and food consumption only for high-quality...”
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Master thesis
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“... decrease of the content of iron (50%) and copper (16%), inhibiting the oxidation reactions and...”
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