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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)
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decrease after » increase after (Expand search), disease after (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
use decrease » use decreases (Expand search), urea decrease (Expand search), the decrease (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)
technological use » technological base (Expand search), technological based (Expand search), technological and (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
use decrease » use decreases (Expand search), urea decrease (Expand search), the decrease (Expand search)
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“...ABSTRACT Objective: with the intent of describing the characteristics of cell phone use by Health...”
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“... after milking can be reused to water and irrigate fields, and the farmers can also use technological...”
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“... ºC, pressing pressure of 40 kg/cm², pressing time of 8 minutes and closing time of the press 40 seconds. After...”
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“... as municipal or public parks, community gardens, playgrounds, and many others. This results in a decrease...”
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“..., the most significant changes were observed after the fifth day, with a decrease in intensity of the...”
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“... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...”
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“... quality and quantity of proteins available in the beans before and after hydration and cooking. The grains...”
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