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Showing 1 - 20 results of 5,699 for search '(( decrease toc decrease of decrease ) OR ( ((decrease on) OR (decrease and)) decrease food on ))*', query time: 0.91s Refine Results
1
Published 2019
Subjects: “...Contaminated food...”
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2
Published 2015
“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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3
Published 2015
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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4
Published 2020
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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5
Published 2020
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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6
Published 2019
“... and away from the countryside and are an important part of the system ensuring the food supply and...”
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7
Published 2019
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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8
Published 2019
“...Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid...”
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9
Published 2017
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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12
Published 2018
“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
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15
Published 2016
“... positive results obtained in these initial screening experiments and the evidence of some studies...”
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16
Published 2009
“... culture of fish species, affecting growth, development and ultimately, survival of produced fish. Although...”
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17
Published 2021
“...Food industries must adapt their formulations to consumer needs, for a healthy diet. Extruded...”
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18
Published 2022
“... structure, most probably as a result of decreases in the diversity and quality of litter inputs to streams...”
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19
Published 2020
“...), which is significant in terms of biodiversity and economic contribution to the VMD as it is one of the...”
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20
Published 2011
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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